Step 1: Sauté the Onions and Garlic

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté them for about 5 minutes, until they turn soft and translucent. Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.

Step 2: Add the Tomatoes and Simmer

Once the onions and garlic are fragrant and softened, add the chopped fresh tomatoes (or canned tomatoes). Stir everything together and let it cook for 10-15 minutes, allowing the tomatoes to break down and release their juices.

Step 3: Add Broth and Basil

Pour in 4 cups of vegetable broth (or chicken broth, if you prefer). Add the chopped fresh basil and stir. Bring the mixture to a simmer and let it cook for an additional 15 minutes, allowing the flavors to meld together.

Step 4: Blend the Soup

Once the soup has simmered and all the ingredients are tender, use an immersion blender to puree the soup directly in the pot. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until the soup is completely smooth and creamy.

Step 5: Add Cream and Seasoning

After blending, return the soup to low heat. Stir in 1 cup of heavy cream for a rich and creamy texture. Taste the soup and adjust the seasoning with salt, black pepper, and sugar (optional) to balance the acidity of the tomatoes. If you like a bit of heat, you can also add crushed red pepper flakes at this stage.