Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • ½ cup heavy cream or coconut milk (optional)
  • Fresh basil leaves for serving
  • Croutons or grated Parmesan cheese (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook until fragrant, about 1 minute.
  4. Add crushed tomatoes, vegetable broth, dried basil, sugar, salt, and pepper to the pot.
  5. Stir to combine and bring mixture to a gentle boil.
  6. Reduce heat and let it simmer uncovered for 15-20 minutes.
  7. Use an immersion blender to blend the soup until smooth.
  8. Stir in heavy cream or coconut milk, if using, and heat through.
  9. Ladle soup into bowls and garnish with fresh basil and optional toppings.