This velvety tomato soup gets its deep, rounded flavor from a base of sautéed onion and garlic, with tomato paste cooked down until it turns brick-red and richly sweet. Whole peeled San Marzano tomatoes simmer low and slow with a touch of sugar, oregano, and red pepper flakes until every bit of brightness melds into something warm and mellow. An immersion blender turns the whole pot silky-smooth in minutes, no fuss, no chunks left behind. Torn fresh basil scattered over the top adds a fragrant, herbal lift right before serving. It's the kind of cozy, spoon-clinging soup that pairs perfectly with a grilled cheese, and it settles right into a vegetarian dinner rotation with zero hesitation.
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Melt 2 tbsp butter with the olive oil in a large saucepan or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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