Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 pounds ripe tomatoes cored and chopped
- 3 cups vegetable broth
- 1/4 cup fresh basil leaves plus more for garnish
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
Instructions
- In a large pot, heat the olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute, until fragrant.
- Add the chopped tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 30 minutes.
- Remove from heat. Add basil leaves, salt, and pepper. Use an immersion blender to purée the soup until smooth.
- Stir in heavy cream and return to low heat. Cook for an additional 10 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves.