Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
• Pour in the crushed tomatoes and vegetable broth. Stir in dried basil, dried oregano, and red pepper flakes (if using).
• Bring the soup to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
• Remove from heat and carefully blend the soup until smooth using an immersion blender, or by transferring it to a regular blender in batches.
• Stir in the heavy cream and season with salt and black pepper to taste. Heat gently until warmed through, but do not boil.
• Serve hot, garnished with fresh basil or a swirl of cream if desired.