- 1 tbsp olive oil
- 8 large fresh tomatoes roughly chopped
- 2 tbsp tomato paste
- 1 yellow onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth or 2 spoonfuls of Better Than Bouillon + 4 cups water
- 1 spoon of sugar balances the acidity
- splash of white wine optional but adds depth!
- 2 cups half & half
- 1 tbsp Worcestershire sauce
- dash of cayenne pepper
- dash Herbs de Provence seasoning
- salt & pepper to taste
- butter & flour to make a roux for that creamy, thick texture
- fresh basil to top it off 🌿
1 dutch oven
1 large spoon
1 cutting board
