Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 8 tomatoes, medium, chopped
• 1 medium white onion, diced
• 4 cloves garlic
• 1/4 cup fresh basil leaves, roughly torn
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup heavy cream (for topping)
• In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
• Add the garlic and tomatoes. Cook for another 10 minutes, stirring occasionally, until the tomatoes start to break down.
• Pour in the vegetable broth and basil, bring the mixture to a simmer. Cover and cook for 15-20 minutes, allowing the flavours to meld.
• Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender and blend until smooth. Be careful with hot liquids.
• Season the soup with salt and pepper to taste.
• Ladle the soup into bowls. Drizzle or swirl a tablespoon of heavy cream on top of each portion for a rich finish.
• Serve the tomato soup with grilled cheese bread on the side. Enjoy!