A deeply savory tomato soup starts with onion and garlic softened until sweet, then a good spoonful of tomato paste cooked down until it turns brick-red and intensely flavorful. Whole peeled tomatoes and their juices simmer with a touch of chicken broth, sugar, and red pepper flakes until everything melts into one rich, silky pot. A trip through the blender turns it velvety smooth, and a swirl of heavy cream at the end gives it that classic, restaurant-style finish. Fresh basil scattered over the top adds a bright, herbal lift to every bowl. It's a cozy, comforting soup that fits neatly into a gluten free kitchen, no special planning required beyond what you're already cooking.
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Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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