A comforting, velvety tomato soup made from canned San Marzano tomatoes, fresh basil, and a touch of cream. Pairs beautifully with crusty bread or a grilled cheese sandwich.

Instructions

1. Sauté diced onion and garlic in olive oil until softened.
2. Add two cans of San Marzano tomatoes, vegetable broth, and a pinch of sugar.
3. Simmer 20 minutes. Add a large handful of fresh basil.
4. Blend until smooth with an immersion blender.
5. Stir in heavy cream (or coconut cream for dairy-free). Season to taste.