This velvety soup starts with softened onion and garlic, cooked until fragrant, then deepened with tomato paste before whole peeled tomatoes and a splash of broth join the pot. A pinch of sugar and dried oregano round out the acidity, and everything simmers until the tomatoes break down into a rich, saucy base. Blending it smooth gives you that classic, spoon-coating texture without any chunks, and a final warm-through pulls the flavors together into something deeply comforting. Torn basil on top and crusty bread on the side make it feel like a proper meal, not just a starter. It's an easy weeknight staple that fits neatly into a lactose free routine, no fuss required.
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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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