Onions and garlic get their sweetness coaxed out low and slow before a good dose of tomato paste deepens into that essential brick-red base, giving this soup real backbone. Whole peeled tomatoes simmer down with broth, a touch of sugar, and a pinch of red pepper flakes until everything melds into a rich, silky mixture ready for the blender. That high-speed blend is what gives this soup its signature velvety texture, no chunks or stringy bits in sight. A final warm-through on the stove brings it all together into a bowlful that's glossy, deeply savory, and just the right amount of spicy. Ladle it up with a scattering of fresh basil and some crusty bread for dunking, and you've got a comforting classic that fits neatly into a lactose free lineup.
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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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