2 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons unsalted butter (or additional olive oil for dairy-free)

2 medium yellow onions, chopped

2 medium carrots, chopped

6 garlic cloves, chopped

2 tablespoons balsamic vinegar

2 (28-ounce) cans diced tomatoes

3 cups water or vegetable broth

1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling

1 teaspoon dried thyme

½ teaspoon red pepper flakes

1 teaspoon sea salt, plus more to taste

Freshly ground black pepper

Fresh basil leaves, for garnish

Cook Mode Prevent your screen from going dark

Heat olive oil and butter in a large pot over medium heat until melted and shimmering.
Add chopped onions and carrots; cook, stirring occasionally, until onions caramelize and vegetables are tender (15-20 minutes).
Stir in garlic; cook 1-2 minutes until fragrant.
Add balsamic vinegar and cook 2 minutes to reduce slightly.
Pour in diced tomatoes with juices and water or vegetable broth. Stir in thyme, red pepper flakes, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.
Puree soup using an immersion blender or in batches in a countertop blender until smooth.
Stir in coconut milk or heavy cream; heat gently without boiling. Adjust seasoning as needed.
Serve hot, drizzled with olive oil or cream and garnished with fresh basil.

Use olive oil instead of butter for a vegan version.

Add roasted red peppers or fresh tomatoes for flavor variation.

Increase red pepper flakes or add cayenne for more heat.

Substitute fresh herbs for dried for a fresher taste.

Serve with grilled cheese or crusty bread for a classic meal.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.