This velvety tomato soup starts with butter-softened onion and garlic, deepened with a spoonful of tomato paste before whole peeled tomatoes and a splash of broth go in for a low, steady simmer. A pinch of sugar and dried oregano round out the acidity, and an immersion blender brings everything to a silky, restaurant-smooth texture in minutes. Stirring in heavy cream at the end gives the soup that classic, luxurious finish without ever tasting heavy. Torn fresh basil on top adds a bright, herbaceous lift right before serving. It's a comforting, from-scratch bowl that comes together on a weeknight, and it's an easy one to keep in your gluten free rotation.
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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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