Directions:

• Sauté the finely chopped sweet onion and minced garlic in a large pot over medium heat for about 2-3 minutes until the onions are translucent and fragrant.
• Pour in the two cans of diced tomatoes (with their juices) into the pot and stir well to combine.
• Add the kosher salt and freshly ground black pepper to the pot and stir to incorporate.
• Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes, stirring occasionally.
• Add the fresh basil leaves, stirring them in and letting them wilt for a minute.
• Blend the soup using an immersion blender until it reaches your desired level of smoothness.
• Return the pot to low heat and stir in the heavy whipping cream, warming it through for an additional minute or two.
• Taste the soup and adjust the seasoning if needed.
• Ladle the soup into bowls and enjoy hot, garnished with extra basil or a drizzle of cream if desired.