The key to this dish lies in selecting the right ingredients—fresh, ripe tomatoes if you can find them, or a good-quality canned variety when they’re out of season. I’ve learned from my mum and grandmother that you don’t need a long list of fancy items; just a few staples done well. Choosing a good olive oil and fresh herbs can elevate the soup from ordinary to something truly special. Cream adds that luscious finish, but feel free to adjust based on your preference or dietary needs.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (28 oz each) whole peeled tomatoes, preferably San Marzano
• 1 cup vegetable or chicken broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/2 cup heavy cream or full-fat coconut milk for a dairy-free option
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish (optional)