Healthy Creamy Tomato Soup with Garlic and Basil

In a large pot, sauté 4 cloves of minced garlic in 2 tablespoons of olive oil over medium heat until fragrant, about 1 minute.

Add 28 ounces of crushed tomatoes, 4 cups of vegetable broth, and 1 teaspoon of salt. Bring to a simmer and cook for 20 minutes.

Stir in 1/2 cup of unsweetened cashew cream or Greek yogurt (for extra protein) and 1/4 cup of chopped fresh basil. Simmer for another 5 minutes.

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

Serve hot, garnished with extra fresh basil and a swirl of olive oil. Enjoy!