Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes, observing a slight golden hue at the edges and releasing a fragrant aroma.
2 tablespoons olive oil, 1 medium onion
Add the minced garlic to the saucepan and cook for another 1-2 minutes, stirring constantly until the garlic becomes fragrant and slightly golden but not browned.
3 cloves garlic
Pour in the canned tomatoes along with their juices and add the vegetable broth. Use a spoon or spatula to break down the tomatoes if they are whole, pressing gently to release their juices. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, until the tomatoes are cooked down and the flavors meld.
28 ounces canned whole peeled tomatoes, 1 cup vegetable broth
Use an immersion blender directly in the pot, or transfer the mixture carefully to a blender, and blend until smooth and velvety. The soup should be uniformly thick and free of chunks, with a glossy surface.
Return the blended soup to the saucepan if using a stand blender. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to combine and the soup to warm through without boiling.
0.5 cups heavy cream, to taste Salt and pepper
Serve the soup hot, garnished with fresh basil or a drizzle of extra cream if desired. The final dish will be thick, smooth, and vibrant red, with a rich and creamy texture ready for accompanying bread or grilled cheese.
