Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans diced tomatoes in juice (14.5 oz each)
  • 2 cups vegetable broth
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • ½ cup heavy cream
  • Fresh basil leaves, for serving
  • Optional: Crusty bread or croutons

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion; sauté until soft and translucent (about 5 minutes).
  3. Stir in minced garlic; cook for an additional minute until fragrant.
  4. Pour in the canned tomatoes with juice, vegetable broth, and dried basil.
  5. Season with salt and pepper. Bring to a simmer.
  6. Reduce heat and let simmer for 20 minutes, stirring occasionally.
  7. Use an immersion blender to purée the soup until smooth.
  8. Stir in the heavy cream, heating gently through for 5 minutes.
  9. Ladle into bowls, garnish with fresh basil, and serve with optional crusty bread or croutons.