Canned tomatoes simmered with slow-cooked onions and basil, blended smooth and finished with cream and garlic croutons. Serves 6.
Soften the onion. Heat the butter and oil in a large pot over medium heat. Cook the onion 8–10 minutes until soft and golden.
Add aromatics. Stir in the garlic and tomato paste and cook 2 minutes.
Simmer. Add the tomatoes with their juices, broth, sugar, salt, pepper, and basil. Simmer 20 minutes, breaking up the tomatoes.
Blend. Blend until completely smooth with an immersion blender (or carefully in batches).
Add cream. Off the boil, stir in the cream. Warm through and adjust the seasoning.
Make croutons. Toss the bread with oil, garlic powder, and salt. Toast in a skillet over medium heat 6–8 minutes until golden.
Serve. Ladle into bowls and top with croutons and fresh herbs.
6 servings
about 1 1/2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.