Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed San Marzano tomatoes
  • 3 cups low-sodium chicken broth
  • 1/2 tsp dried oregano
  • 1/4 tsp ground nutmeg
  • salt to taste
  • black pepper to taste
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 tbsp fresh lemon juice

Instructions:

  1. Heat the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened and the onions become translucent, about 5–7 minutes.
  2. Stir in the minced garlic and tomato paste. Cook for another 2 minutes until the paste turns a deep brick-red and smells nutty.
  3. Pour in the crushed tomatoes and broth, scraping the bottom of the pot to release any browned bits. Stir in the dried oregano and nutmeg.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
  5. Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth.
  6. Stir in the heavy cream, fresh basil, and lemon juice until well combined.