Tomato Basil Soup

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 medium diced yellow onion and 2 cloves of minced garlic. Sauté until the onion is translucent, about 5 minutes.

Add 28 ounces of crushed San Marzano tomatoes and 1 cup of vegetable broth to the pot. Season with 1 teaspoon of sea salt, half teaspoon of freshly ground black pepper, and 1 teaspoon of dried oregano. Bring to a simmer.

Reduce the heat to low and cover the pot. Simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.

Remove from heat and stir in 1/2 cup of heavy cream and 1/4 cup of fresh basil leaves. Use an immersion blender to puree the soup until smooth, or carefully transfer to a regular blender, then return to the pot.

Taste and adjust seasoning as needed. Garnish with fresh basil leaves and a swirl of extra virgin olive oil, if desired.