This velvety soup starts with softened onion and garlic bloomed in butter, then builds deep flavor with tomato paste and two cans of whole peeled tomatoes crushed right into the pot. A simmer with chicken broth and dried oregano lets everything meld before the immersion blender takes over, turning the whole pot silky-smooth in seconds. A finish of cream rounds out the acidity and gives every spoonful that classic, cozy texture. Torn basil on top and crusty bread on the side make it feel like a proper meal, not just a starter. It's a comforting, from-scratch bowl that fits neatly into an added sugar free routine without sacrificing that rich, slow-simmered flavor.
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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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