# What You'll Need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 cans (28 ounces each) whole peeled tomatoes, with juice
05 - 2 cups vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 cup chopped fresh basil leaves
→ Finishing
10 - 1/2 cup heavy cream
11 - Additional fresh basil leaves, for garnish
12 - Crusty bread, for serving
# Cooking Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
02 - Pour in whole peeled tomatoes with their juice, vegetable broth, sugar, salt, and black pepper. Stir well and bring to a gentle simmer.
03 - Cover and cook for 25-30 minutes, stirring occasionally, allowing flavors to meld and tomatoes to break down.
04 - Remove pot from heat. Blend soup carefully with an immersion blender until smooth. Stir in chopped basil and heavy cream.
05 - Ladle soup into bowls, garnish with fresh basil leaves, and serve with slices of crusty bread.
