1. Heat olive oil in a large pot over medium heat and sauté onion until translucent.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in tomatoes and vegetable broth, then simmer for 15 minutes until tomatoes are soft.
4. Remove from heat and stir in fresh basil leaves.
5. Use an immersion blender to puree the soup until completely smooth.
6. Stir in heavy cream, season with salt and pepper, and serve warm.
Chef Pro Tip: For a deeper flavor, roast the tomatoes and garlic in the oven at 400°F for 20 minutes before simmering. Variation: Add a pinch of red pepper flakes for a spicy kick. Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Yes, freeze the soup without the heavy cream for up to 3 months, then add cream when reheating.
Roma or San Marzano tomatoes are best because they have more flesh and fewer seeds.
Simply swap the heavy cream for full-fat coconut milk or a cashew-based cream alternative.
Enjoy this rich and velvety homemade soup featuring fresh herbs and roasted garlic. This quick recipe delivers restaurant-quality flavor in minutes.
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