This velvety soup gets its deep, brick-red color from tomato paste cooked down until fragrant, then simmered with whole peeled tomatoes and a good pour of broth until everything softens into pure, concentrated tomato flavor. Sweet onion and garlic build a savory base, while a touch of sugar rounds out the acidity and fresh basil stirred in right before blending keeps the whole pot tasting bright and herby. An immersion blender turns it into that classic silky, spoonable texture with zero lumps, and a final swirl of richness at the end makes it taste like something from a restaurant kitchen. Ladle it into bowls, scatter more basil on top, and you've got a comforting, restaurant-worthy bowl that fits neatly into a gluten free lineup. It's the kind of soup that tastes even better the next day, so don't hesitate to make a double batch.
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Melt the 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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