In a heavy-bottomed saucepan, add the olive oil or butter over medium heat. Stir in the onion and allow it to cook down for 3-4 minutes.
2 tbsp ghee or olive oil, 1/2 onion
Add the garlic, and stir for another 2 minutes.
5 cloves garlic
Add the tomatoes (juice and all), and turn the heat up to medium-high. Break up the tomato a bit and cook for a few minutes. Stir often, and don't let it burn.
2 28 oz cans San Marzano whole peeled tomatoes
Add the stock, milk, smoked paprika, parsley, basil, and oregano. Bring to a low boil, stirring the whole time.
Using an immersion blender, blend the soup to your desired consistency.
Once blended, add the baking soda and stir to combine. Finish with a drizzle of balsamic vinegar.
1/8 tsp baking soda, salt and pepper to taste, balsamic vinegar
Notes
If you don't have an immersion blender, carefully transfer the hot soup to a blender. Leave the center cap on the lid off to allow the steam to release.You'll notice a bit of foaming action with the baking soda; totally normal.