Best Tomato Soup

In a large pot over medium heat, melt butter. Add celery, onion, fennel, and 1/2 tsp. salt and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Add tomato paste and cook, stirring frequently, until darkened, about 2 minutes. Add red pepper and cook, stirring, until fragrant, about 1 minute more.

Add whole tomatoes with their juices, tomato juice, and brown sugar. Bring to a simmer, mashing down on tomatoes with a wooden spoon or rubber spatula to break into large pieces, and cook, stirring occasionally, until slightly reduced, about 10 minutes. Remove from heat and let cool slightly, about 5 minutes.

Transfer half of tomato mixture to a standard blender and blend until smooth (or use an immersion blender and puree in pot). Pour blended soup into a large bowl and repeat with remaining tomato mixture. Return soup to pot and stir in cream. Cook over medium heat, stirring frequently, just until warmed through (do not let it boil); season with remaining 1 1/2 tsp. salt.

Divide soup among bowls. Drizzle with cream and top with basil.