Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14 oz each) diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • ½ cup heavy cream
  • 1 cup fresh basil leaves, chopped

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
  2. Add diced tomatoes (with juices), vegetable broth, sugar, salt, and pepper to the pot. Bring to a simmer, reduce heat, and cook for 10 minutes.
  3. Use an immersion blender to purée the soup until smooth (or transfer to a regular blender in batches).
  4. Return the blended soup to the pot. Stir in heavy cream and fresh basil, heating gently until warmed through.
  5. Taste and adjust seasoning if necessary, then ladle into bowls.