Ingredients

• Olive oil - 2 tablespoons
• Onion - 1, chopped
• Garlic cloves - 3, minced
• Canned crushed tomatoes - 2 cans (28 ounces each)
• Vegetable broth - 2 cups
• Heavy cream - 1 cup
• Fresh basil leaves - ½ cup, chopped
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add chopped onion and sauté until translucent, about 5 minutes.

3. 3.

   Stir in minced garlic and cook for another minute.

4. 4.

   Pour in the crushed tomatoes and vegetable broth, bring to a simmer.

5. 5.

   Reduce heat and let simmer for 15 minutes, stirring occasionally.

6. 6.

   Stir in the heavy cream and fresh basil, and season with salt and black pepper to taste.

7. 7.

   Use an immersion blender to puree the soup until smooth.

8. 8.

   Simmer for an additional 5 minutes and serve hot.

Nutritional Facts