A warm, creamy tomato soup packed with fresh basil and a splash of cream – perfect for snuggling up on a rainy day.
Roughly chop the onion and mince the garlic. Set the fresh basil leaves aside.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it turns translucent, about three minutes, then stir in the garlic and cook for another minute.
Pour in the canned tomatoes (with their juices) and the vegetable broth. Bring the mixture to a gentle boil, then lower the heat and let it simmer for fifteen minutes, allowing the flavors to meld.
Using an immersion blender, blend the soup directly in the pot until smooth. If you prefer, transfer the hot soup in batches to a countertop blender—just be careful with the steam.
Stir in the heavy cream, a pinch of sugar, and the fresh basil leaves. Warm through for another two minutes, then season with salt and freshly cracked black pepper to taste.
Ladle the hot soup into bowls, drizzle a tiny swirl of extra‑virgin olive oil on top if you like, and serve immediately.
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