Start by chopping the onion and mincing the garlic. Dice the tomatoes into chunks so they cook evenly and break down easily.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, just until fragrant.

Add the diced tomatoes to the pot, stirring to combine them with the onion and garlic. Let them cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.

Pour in the vegetable broth and stir in the basil, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the tomatoes are fully softened and the flavors have melded together.

Once the soup has simmered, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. For a chunkier texture, you can blend it for a shorter amount of time.

If you’re using heavy cream, add it now and stir well to combine. This will give your soup a rich, velvety texture. If you prefer a dairy-free version, skip this step or substitute with coconut milk for a creamy finish.

Give the soup a taste and adjust the seasonings as needed. You may want to add a pinch more salt or pepper, depending on your preference.

Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve with a side of crispy bread or grilled cheese for the ultimate comfort meal.