Healthy Creamy Tomato Soup with Basil and Garlic

In a large pot, sauté 4 cloves of minced garlic in 2 tablespoons of olive oil until fragrant.

Add 2 (28 ounce) cans of crushed tomatoes, 4 cups of vegetable broth, and 1 teaspoon of sea salt. Bring to a simmer.

Stir in 1/2 cup of packed fresh basil leaves. Simmer for 20 minutes to allow flavors to meld.

Carefully blend the soup using an immersion blender until smooth and creamy.

Stir in 1/2 cup of unsweetened cashew cream (or Greek yogurt for a tangier flavor) to enrich the soup. Heat through gently.

Season with freshly ground black pepper to taste. Garnish with extra basil leaves and a swirl of cashew cream before serving.