Ingredients
42ozdiced tomatoes,with their juices
1medium white onion,chopped
3cloves garlic,minced
1handful basil leaves,julienned
½cupheavy cream
Preparation
Add tomatoes, onion, garlic and basil to a large saucepan and stir to combine. Heat over medium-high heat until nearly boiling, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Or alternately, transfer soup to a traditional blender and puree until smooth, then return to pan. Stir in heavy cream until combined.
Season with salt and pepper if needed. Serve warm.
