Step-by-Step Instructions

1. 1.Prepare Ingredients

   Chop one yellow onion and mince six garlic cloves. Ensure you have all other ingredients ready for cooking.

2. 2.Melt Butter and Olive Oil

   Place a large Dutch oven or pot on the stove. Add 2 tablespoons of unsalted butter and 3 tablespoons of olive oil to the pot. Set the heat to medium and allow the butter to melt.

3. 3.Sauté Onion

   Once the butter is melted, add the chopped yellow onion to the pot. Stir occasionally for about 8 minutes, or until the onion becomes translucent and softened.

4. 4.Sauté Garlic

   Add the minced garlic to the pot. Stir constantly for approximately 5 minutes. The garlic should become very aromatic but not burnt or crispy, as burnt garlic can make the soup bitter.

5. 5.Add Tomatoes and Stock

   Carefully add two 28 oz. cans of whole peeled tomatoes to the pot. Rinse the empty tomato cans with 3 cups (720mL) of vegetable stock or water and add the liquid to the pot, ensuring all tomato flavor is extracted.

6. 6.Add Seasonings

   Stir in 1 tablespoon of granulated sugar, 1/2 teaspoon of ground black pepper, a pinch of dried thyme, and a pinch of oregano. Add a generous pinch of salt. The sugar helps balance the acidity of the tomatoes, and adding salt early allows flavors to develop.

7. 7.Simmer the Soup

   Bring the soup mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 30 minutes. This process will reduce the liquid and intensify all the flavors.

8. 8.Blend the Soup

   Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches a nice, silky texture. Be careful not to overblend, especially if using olive oil, as excessive blending can make the soup bitter.

9. 9.Add Heavy Cream

   Stir in 3/4 cup of heavy cream until it is well combined. The cream adds richness and helps balance the acidity of the tomatoes.

10. 10.Taste and Adjust Seasoning

    Taste the soup and adjust the seasoning with additional salt and pepper if needed, to your preference.

11. 11.Serve

    Ladle the rich and creamy tomato soup into bowls. Garnish with fresh basil leaves and serve immediately with homemade croutons or crusty bread.