We make this soup very often. When it is tomato season- I use fresh tomatoes, if it is off season, then canned tomatoes. And it tastes great in both versions.
I really enjoy the strong flavor of the tomato soup, so I rarely use the heavy cream. I use the saved calories to eat a chocolate fondant instead :)
When cooking this soup, the most important part is to balance the flavor- using brown sugar for sweetness, salt for saltiness and lime or balsamic vinegar for the sour.

800 g canned tomatoes, peeled
2 medium onions, chopped
2-3 large garlic cloves
½ chili with the seeds, chopped or ¼ tsp chili paste
2 tbsp tomato paste
2 tsp oregano
1 handful fresh basil
500 ml vegetable broth
Salt, pepper, sugar to taste
4 tbsp olive oil
2 limes for serving
Optional: add 100-150 ml heavy cream and bring soup to boil, creating a cream soup

1. In a large double bottom pot heat some olive oil and on low heat sautée the chopped onions. Stir occasionally and check to see if the onion is slowly turning translucent instead of cooking golden brown.
2. After about 10 min add the garlic, pushed through a garlic press, chopped chili (or paste) and oregano, and sautée a bit more. Then stir in tomato paste and cook.
3. In a separate bowl blend the canned tomatoes (or in a blender) with the fresh basil. Then pour in the pot.
4. Add the vegetable broth and bring the soup to a boil. Then lower the heat and slowly let the soup cook for 5-10 min. Add salt, pepper and sugar to taste.
5. If you want the soup to be smoother, use a hand blender to blend the soup right in the pot. This is when to add the heavy cream, if you choose to make a cream soup version.
6. Let the soup rest for 15 min.
7. Serve with a lime wedge and toasted bread or croutons.
! It is possible to drizzle a little olive oil, balsamico or pesto on the soup. You can add roasted seeds, crumbled blue cheese or even pieces of mozzarella.

Recipe: Ārija Avota
Photo: Ārija Avota