• Melt the butter in a small pot over medium heat. Add the diced onion and salt and cook for 2–3 minutes, stirring occasionally, until the onion has softened.

  Add the garlic, crushed red pepper flakes, and white pepper. Cook for about 30 seconds, stirring constantly, just until fragrant.

  Add the tomatoes and their purée, then lightly crush the tomatoes with a potato masher. If using passata, simply pour it into the pot.

  Pour in the stock and add a dash of hot sauce. Bring the soup to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.

  Stir in the heavy cream and continue to simmer gently for 10 minutes to meld the flavors.

  Remove the pot from the heat and blend with an immersion blender until mostly smooth. If using a countertop blender or food processor, allow the soup to cool slightly and blend it carefully in batches.

  Taste and adjust the salt, white pepper, or hot sauce as needed. Serve hot with fresh basil, crème fraîche, grilled cheese croutons, or a golden grilled cheese sandwich for dipping.

Notes From The Galley

• Passata option: Passata creates an especially smooth soup because the tomato skins and seeds have already been strained out. It can also be a helpful choice for those following a lower-lectin diet. Add a little additional stock if the soup is thicker than you prefer.

  Dairy-free option: Use extra virgin olive oil in place of the butter and unsweetened full-fat coconut milk in place of the heavy cream. Keep in mind that coconut milk may add a subtle coconut flavor.

  For a chunkier soup: Blend the soup briefly, leaving some pieces of tomato intact.