Delicious Tomato Soup

In a large pot, sauté 1 diced yellow onion and 2 cloves of minced garlic in 2 tablespoons of olive oil over medium heat until softened, about 5 minutes.

Add 28 ounces of crushed San Marzano tomatoes, 4 cups of vegetable broth, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes. Bring to a simmer.

Reduce heat and simmer for 25 minutes, allowing the flavors to meld.

Stir in 1/4 cup of heavy cream and 1 tablespoon of butter for added richness. Season with salt and freshly ground black pepper to taste.

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.

Serve hot, garnished with fresh basil leaves and a swirl of cream, if desired.