Start by heating the olive oil in a large pot over medium heat. When it shimmers, toss in the chopped onion and sauté for about 5 minutes, until soft and translucent.

Add the minced garlic and stir for another minute—be careful, you don’t want it to brown.

Pour in the crushed tomatoes, and add the broth. Stir well and let it come to a gentle simmer. Allow to bubble away for about 20-25 minutes.

Blend the soup until smooth and creamy using an immersion blender or in batches in a regular blender. Return it to the pot.

Stir in the heavy cream and chopped basil. Adjust seasoning with salt and pepper.

Heat through, and your soup is ready!