Ingredients
Method
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
Pour in the diced tomatoes along with their juices and the vegetable broth. If using, add the teaspoon of sugar to balance the acidity of the tomatoes.
Bring the mixture to a low boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer it to a blender in batches, but be careful with the hot liquid.)
Return the blended soup to the pot (if using a blender) and stir in the heavy cream (or coconut cream). Heat through on low until just warmed, about 5 minutes.
Add the chopped fresh basil and season with salt and pepper to taste. Cook for another 2 minutes to incorporate the basil flavors.
Serve hot, garnished with croutons and additional fresh basil.
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4
- Presentation Tips: Serve the soup in rustic bowls, drizzling a little extra cream on top for a decorative swirl. Add a sprig of fresh basil and a handful of homemade croutons for added texture.