---
source: Applied Kitchen
serves: 6
total time: 1.5 hours
tags:
  - soup
  - applied-kitchen
---

Heat a #large pot{} over medium heat. Add a drizzle of @olive oil{1%tsp}, then sauté @garlic{1/4%cup} (diced), @shallots{1/4%cup} (peeled and diced), @white onion{1%cup} (diced), @carrots{1%cup} (diced), @salt{1%Tbsp}, and @black pepper{1%tsp} until vegetables caramelize—about ~{5%minutes}. Stir occasionally to prevent scorching.

Pour in @water or vegetable broth{1%cup} and scrape the bottom of the pot with a #wooden spoon{} to lift all browned bits. Reduce slightly, about 1 to ~{2%minutes}.

Add all four cans of @diced tomatoes{4%14.5-oz cans} along with chopped @fresh basil{0.5%oz}, reserving some for garnish. Bring to a gentle simmer, then reduce heat to low and cook uncovered for ~{20%minutes} to develop flavor.

Stir in the @heavy cream or cashew crema{1%pint} and @sugar{1%tsp}. Continue simmering on low for another ~{20%minutes}, stirring occasionally to prevent sticking.

Transfer soup in batches to a #blender{}. Blend on high until completely smooth and velvety. Adjust seasoning with more salt and pepper as needed.

Return blended soup to the pot. Warm gently if needed. Garnish with fresh basil before serving.