This velvety tomato soup starts with softened onion and garlic bloomed with tomato paste, then whole peeled tomatoes are crushed right in the pot and simmered low and slow until they break down into something deeply savory. A quick pass with an immersion blender turns it silky-smooth, and a swirl of heavy cream at the end gives it that classic, comforting richness without weighing it down. Torn basil and a touch of oregano keep the flavor bright, while a pinch of sugar balances out the natural acidity of the tomatoes. It's the kind of one-pot soup that comes together on a weeknight but tastes like it simmered all afternoon, especially ladled next to crusty bread for dunking. This is a solid, vegetarian-friendly bowl you can lean on all season long.
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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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