Velvet Tomato Bisque

In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 medium yellow onion, finely diced, and sauté until softened and translucent, about 5-7 minutes. Do not brown.

Add 3 cloves of garlic, minced, to the pot and cook for 1 minute more until fragrant, being careful not to burn the garlic.

Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will slightly thicken the bisque.

Pour in 28 ounces (1 large can) of crushed San Marzano plum tomatoes and 3 cups of low-sodium vegetable broth. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover, and let the bisque simmer for 20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

Carefully transfer the hot bisque to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and velvety. If using a regular blender, ensure the lid is vented and covered with a towel to prevent pressure buildup from hot liquids.

Return the pureed bisque to the pot. Stir in 1/2 cup of heavy cream and 1 teaspoon of granulated sugar (or to taste, depending on the sweetness of your tomatoes). Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, or to your preferred taste.

Heat through gently for another 2-3 minutes, just until warmed, but do not boil after adding the cream. Serve immediately, garnished with fresh basil if desired.