This velvety soup starts with softened onion and garlic melted down until fragrant, then builds on tomato paste and whole peeled tomatoes crushed right in the pot for that deep, slow-simmered flavor. A splash of low-sodium chicken broth keeps things savory while a touch of sugar and dried oregano round out the acidity of the tomatoes. Everything gets blended silky-smooth before a finish of heavy cream brings it to that classic, spoon-coating richness. Torn basil on top and a side of crusty bread turn it into the kind of cozy, comforting bowl you'll want on repeat. It's a genuinely solid pick if you're watching your added salt intake, since every layer of flavor here comes from real aromatics, tomatoes, and gentle seasoning rather than a heavy hand with the shaker.
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Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
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