2 tablespoons olive oil or butter

1 small onion, diced

3 cloves garlic, minced

2 cans (14.5 oz each) crushed or whole tomatoes

1 cup vegetable broth (or chicken broth)

1/2 cup heavy cream

1/4 cup fresh basil leaves, chopped

1 teaspoon sugar (optional, to balance acidity)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

Optional garnish: basil, croutons, parmesan, or drizzle of cream

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Heat olive oil or butter in a large pot over medium heat.

Add onion and sauté until soft and translucent, about 4–5 minutes.

Stir in garlic and cook for 30 seconds until fragrant.

Add tomatoes and broth. Bring to a simmer and cook for 15–20 minutes.

Remove from heat and blend until smooth using an immersion blender or blender.

Stir in cream, basil, salt, pepper, and sugar (if using).

Return to low heat for 2–3 minutes, then serve warm.

Cooking Tips

Roasted flavor boost: Roast the tomatoes with olive oil before simmering for deeper flavor.
Extra smooth texture: Strain after blending for ultra-velvety soup.
No blender? Use crushed tomatoes for a naturally smoother base.
Fresh basil matters: Add basil at the end to keep its bright flavor.

Variations

Dairy-Free: Swap cream for coconut milk or cashew cream.
Vegan: Use olive oil and vegetable broth.
Spicy: Add red pepper flakes or a pinch of cayenne.
Cheesy: Stir in grated parmesan or mozzarella before serving.
Protein-Boosted: Add white beans before blending for extra body and protein.