Onions and garlic build a fragrant base here, deepened with tomato paste cooked until brick-red, then simmered with whole peeled tomatoes, a touch of sugar, and dried thyme until everything melts into a rich, velvety broth. Fresh basil gets blended right into the soup for a bright, herbaceous lift, then a handful more is scattered over the top for a fresh finishing touch. The result is silky, deeply savory, and comforting in the way only a good tomato soup can be — the kind of bowl you want with a grilled cheese on the side. It's a great pick for a vegetarian menu, whether you're serving it as a starter or making a full meal of it. Simple pantry staples do all the heavy lifting, so the flavor tastes far more complex than the effort it actually takes.
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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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