2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans (14 ounces each) diced tomatoes
1 can (28 ounces) tomato puree
1 cup vegetable broth
1 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Optional: grated Parmesan cheese for garnish
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Pour in the diced tomatoes (with their juices), tomato puree, and vegetable broth. Stir well to combine.
Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
Use an immersion blender or transfer the mixture to a regular blender to puree the soup until smooth and creamy.
Return the blended soup to the pot (if using a regular blender).
Stir in the heavy cream and chopped basil leaves, then let the soup simmer for another 5-10 minutes.
Season with salt and pepper to taste, adjusting as needed.
Serve the creamy tomato basil soup hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.