Ingredients
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1 small onion, cut into quarters
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2 garlic cloves, peeled
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 tablespoons olive oil
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2 x 28 ounce cans diced tomatoes
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1 cup vegetable broth
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1 cup heavy cream
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1 small bunch basil leaves, finely sliced
Directions
- Add onion, garlic, salt, and pepper to a food processor and pulse to chop finely.
- Heat olive oil in a saucepan over medium heat. Transfer onion mixture to the saucepan and cook for 5 minutes to soften. Add diced tomatoes (with juice) and vegetable broth to saucepan. Increase heat and bring to a gentle boil for 10 minutes.
- Remove from heat, then add heavy cream and blend using an immersion blender. Top with sliced basil.
