Ingredient Substitution Guide

1. Step 1

   In a large Dutch oven or oven-safe, heavy-bottomed pot, combine the tomatoes, onion, garlic, Calabrian chiles and oil, tomato paste, olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper and dried basil. Toss until the vegetables are evenly coated with the oil and tomato paste. 

2. Step 2

   Place the pot in the oven, uncovered, and heat the oven to 450 degrees. Roast until the tomatoes are soft and the juices have been released and start to bubble and thicken around the sides of the pot, 25 to 30 minutes total (including the oven heating), stirring halfway through. 

3. Step 3

   Transfer the pot to a burner over high heat and stir in the broth and sugar. Bring to a simmer and cook, uncovered, until a fork easily pierces the vegetables, 3 to 5 minutes. Remove from the heat and stir in the cream. 

4. Step 4

   Use a blender (working in batches as needed) or immersion blender to blend the soup until smooth. Season to taste with salt. Serve warm with a drizzle of cream or Calabrian chile oil, if desired. 

Tips

• The soup gets a lot of flavor from the Calabrian chile, but if needed, you can substitute with ½ to 1 teaspoon crushed red pepper plus 1 teaspoon olive oil. After blending, stir in 1 ½ to 2 teaspoons lemon juice until the soup tastes bright.

• If the soup tastes too acidic for your liking, you can balance it with a pinch or two more sugar. Use sparingly.