Deep, brick-red tomato paste gets cooked down with softened onion and garlic until it turns rich and fragrant, forming the base for this silky blended soup. Whole peeled tomatoes simmer down until they break apart completely, then get blitzed smooth for that classic velvety texture. A touch of sugar balances the tomatoes' acidity, while a swirl of heavy cream stirred in at the end gives the soup its signature creamy finish. Red pepper flakes add a gentle warmth that keeps every spoonful interesting without overwhelming the tomato flavor. Ladle it into bowls with fresh basil and a side of crusty bread for dunking, and you've got a comforting, satisfying bowl that fits neatly into a vegetarian kitchen. It's the kind of simple, cozy soup you'll want to make on repeat.
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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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