Ingredients
Equipment
Method
Preparation
- Heat olive oil in a large pot over medium heat, then add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Cooking the Soup
- Stir in the diced tomatoes, vegetable broth, salt, pepper, and sugar, and bring the mixture to a simmer. Reduce heat and let it gently cook for 15-20 minutes, allowing the flavors to meld.
- Remove the pot from heat and stir in the fresh basil leaves. Carefully transfer the soup to a blender, in batches if necessary, and blend until smooth. Alternatively, use an immersion blender directly in the pot.
Finishing Touches
- Return the smooth soup to the pot and stir in the heavy cream, if using, heating gently without boiling. Taste and adjust seasoning as needed.
Serving
- Ladle the warm soup into bowls and garnish with fresh basil or croutons before serving.
Notes
For an extra depth of flavor, roast the tomatoes before adding them to the soup. If you don't have fresh basil, you can use dried basil in a smaller quantity, but fresh is highly recommended for the best flavor.