Sour Cream and Tomato Soup in 35 Minutes

Instructions:

1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and carrot, cooking for 5-7 minutes until the onions are translucent and the carrots have softened.
2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red and smells nutty.
3. Pour in the crushed tomatoes and broth. Stir in the dried oregano and sugar.
4. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let the flavors meld for 15-20 minutes.
5. Use an immersion blender to process the soup until it reaches a completely smooth, velvety texture.
6. Remove the pot from the heat entirely. In a small bowl, place the room-temperature sour cream. Slowly whisk in one ladle of the hot soup into the sour cream to temper it.
7. Stir the tempered sour cream mixture back into the main pot. Fold in the fresh basil and lemon juice.