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4 cups ripe tomatoes, chopped (or two 14-ounce cans of crushed tomatoes)
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Directions
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the chopped tomatoes and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld.
3. Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches.
4. Return the pureed soup to the pot and stir in the heavy cream and fresh basil. Season with salt and pepper to taste.
5. Heat the soup over low heat until warmed through. Serve hot, garnished with additional basil if desired.
Variations & Tips
For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream alternative. If you prefer a chunkier texture, reserve some of the chopped tomatoes and add them back into the soup after blending. For a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce. You can also experiment with adding roasted red peppers or a splash of balsamic vinegar for a different flavor profile. For picky eaters, try serving the soup with fun-shaped croutons or a swirl of pesto on top.
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