Entrée: United States – Sunfire Tomato-Basil Velvet Soup

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 medium yellow onion, chopped
1 small carrot, chopped
2 cloves garlic, sliced
1 / 4 tsp red pepper flakes
1 can (28 oz / 795 g) fire-roasted crushed tomatoes
2 cups (480 ml) low-sodium vegetable broth
1 Parmesan rind (optional)
8–10 fresh basil leaves, plus extra for garnish
1 / 4 cup (60 ml) heavy cream or half-and-half (optional)
1 tsp balsamic vinegar, plus extra for drizzle
1 / 2 tsp sugar (optional)
1 / 2 tsp kosher salt, more to taste
Freshly ground black pepper to taste

Instructions

Warm the olive oil in a medium pot over medium heat. Add the onion and carrot and cook, stirring, until softened and lightly sweet, 6–8 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add the crushed tomatoes, vegetable broth, Parmesan rind (if using), salt, a few grinds of black pepper, and sugar (if using). Bring to a simmer and cook gently for 15–20 minutes to meld flavors.
Discard the Parmesan rind. Add the basil leaves, then blend the soup until silky smooth using an immersion blender (or carefully in batches in a blender).
Return to low heat. Stir in the cream (if using) and balsamic vinegar. Warm gently without boiling and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with torn basil and a light balsamic drizzle. Serve alongside garlic–Parmesan breadsticks for dipping.