Heat a medium pot over medium heat. Add the vegetable or olive oil (2 tbs). When shimmering, add the finely chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Add tomatoes and paste

Add the chopped fresh tomatoes or canned crushed tomatoes (800 g) and tomato paste (1 tbs) to the pot. Stir to combine and cook 2–3 minutes to reduce the raw tomato flavor.

Simmer with stock

Pour in the vegetable or chicken stock (600 ml). Add sugar (1 tsp), salt (1 tsp), and black pepper (1 tsp). Bring the soup to a low boil, then reduce heat and let simmer gently, uncovered, for 15–20 minutes to concentrate flavors and soften any tomato pieces.

Finish & Blend

Add herbs and blend

Stir in most of the chopped basil (reserve a little for garnish). Remove the pot from heat and let cool for 5 minutes. Use an immersion blender to purée the soup until smooth, or carefully transfer the soup in batches to a blender and blend until smooth. Return the puréed soup to the pot.

Adjust texture and seasoning

If you prefer a thinner soup, add up to 100 ml more stock or water. Stir in the heavy cream or milk (50 ml) if using for a creamier texture, and butter (1 tbs) for a glossy finish. Reheat gently over low heat—do not boil once cream is added. Taste and adjust salt and pepper as needed.

To Serve

Ladle the soup into bowls. Garnish with reserved basil leaves. Serve immediately with crusty bread or grilled cheese on the side.