The Preparation
Melt butter in a large pot over medium heat. Add shallots and cook until softened and lightly caramelized, about 10 minutes.
Add garlic and tomato paste and cook for 2 minutes.
Deglaze with white wine and cook until mostly evaporated.
Add canned tomatoes (crushing them by hand), broth, sugar, and thyme.
Bring to a simmer and cook for 25-30 minutes.
Use an immersion blender to puree the soup until very smooth.
Stir in heavy cream and season with salt and pepper.
Simmer gently for another 5 minutes. Adjust consistency with additional broth if desired.
Serve garnished with fresh basil and optional croutons.
