Creamy tomato basil soup

Ingredients

• 2 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 can (800g) whole peeled tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 cup fresh basil leaves chopped
• Parmesan cheese & fresh basil for garnish

Instructions

• Sauté the aromatics:Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft (about 3-4 minutes). Stir in garlic and cook for another minute.
• Simmer the soup:Pour in the canned tomatoes (including juice) and vegetable broth. Add salt pepper and sugar (if using). Bring to a simmer and cook for 15-20 minutes stirring occasionally.
• Blend until smooth:Remove from heat and blend using an immersion blender (or transfer to a regular blender in batches). Blend until creamy and smooth.
• Add cream and basil:Stir in heavy cream and fresh basil. Simmer for another 2 minutes to combine flavors.
• Serve and garnish:Ladle into bowls and top with grated Parmesan and extra basil leaves. Serve warm with crusty bread or grilled cheese sandwiches.