Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red chili flakes
  • 2 lbs fresh ripe tomatoes, chopped
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tsp lemon juice
  • 1 tbsp fresh basil leaves, torn

Instructions:

  1. Heat the olive oil in a stockpot over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes.
  2. Stir in the minced garlic, grated ginger, and red chili flakes; cook for 2 minutes until fragrant and the garlic is golden.
  3. Stir in the tomato paste and cook for 1 minute to caramelize the sugars.
  4. Add the chopped fresh tomatoes, vegetable broth, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15–20 minutes.
  5. Remove the pot from heat and use an immersion blender to puree the soup until completely smooth.
  6. Stir in the heavy cream and lemon juice. Garnish with torn fresh basil leaves before serving.