In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Add the diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the tomatoes are very tender.
Remove the pot from the heat and let it cool slightly. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
Pour the blended soup back into the pot. Stir in the heavy cream and fresh basil. Heat gently over low heat, stirring occasionally, until heated through. Do not boil.
Taste and adjust the seasoning as needed. Add more salt and pepper to taste.
Serve hot, garnished with a sprinkle of parmesan cheese and a drizzle of olive oil. Enjoy with a side of crusty bread.
Simple and satisfying. I added a swirl of pesto at the end, which added a nice touch.
It was a decent tomato soup. I'd probably add more garlic next time. The basil was a nice touch.
This is the best tomato soup I've ever had! The texture was perfect and the flavor was amazing. My family loved it!
Very good! I didn't have heavy cream, so I used half-and-half, and it still tasted great.
This recipe is a keeper! So easy to make and the flavor is outstanding. I made a big batch and froze some for later.
