Ingredients

• olive oil - 2 tablespoons
• onion, chopped - 1 medium
• garlic cloves, minced - 3
• canned whole tomatoes - 28 ounces
• vegetable broth - 2 cups
• heavy cream - 1 cup
• fresh basil leaves - ½ cup
• salt - to taste
• black pepper - to taste

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add the chopped onion and garlic, and sauté until the onion is translucent.

3. 3.

   Stir in the canned tomatoes with their juice and the vegetable broth.

4. 4.

   Bring to a boil, then reduce heat and simmer for 15 minutes.

5. 5.

   Use an immersion blender to puree the soup until smooth.

6. 6.

   Stir in the heavy cream and fresh basil, then season with salt and pepper.

7. 7.

   Simmer for an additional 5 minutes, then serve hot.

Nutritional Facts