# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 3 garlic cloves, minced
04 - 1 (28-ounce) can crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped
→ Sourdough Dippers
12 - 1 small sourdough loaf, cut into thick slices
13 - 2 tablespoons unsalted butter, softened
14 - 1 garlic clove, halved
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and pepper. Bring to a simmer.
04 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Remove from heat. Stir in heavy cream and fresh basil.
06 - Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, transfer in batches. Adjust seasoning as needed.
07 - Preheat a skillet or griddle over medium heat. Spread softened butter on both sides of each sourdough slice.
08 - Grill bread slices for 2–3 minutes per side until golden brown. While still warm, rub each slice lightly with the cut side of the garlic clove.
09 - Cut toasted bread into strips for dipping.
10 - Ladle hot soup into bowls, garnish with additional fresh basil, and serve with sourdough dippers on the side.
