How to make it
5 steps. Take it one step at a time.
Melt the butter in a large pot
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and soft, about 5 minutes.
5 minWhisk in the flour
Whisk in the flour and cook for 1 minute to remove the raw flour taste, stirring constantly.
1 minSlowly pour in the vegetable broth and the crushed tomatoes
Slowly pour in the vegetable broth and the crushed tomatoes. Add the sugar, salt, and black pepper. Stir to combine.
Bring the soup to a gentle simmer
Bring the soup to a gentle simmer. Cover and cook for 20 minutes to allow the flavors to meld.
20 minStir in the heavy cream and chopped basil
Stir in the heavy cream and chopped basil. If you prefer a completely smooth soup, use an immersion blender at this stage. Serve warm.
A little kitchen wisdom
For a smoother texture, use an immersion blender before adding the cream. Serve with a grilled cheese sandwich for the ultimate American experience.
