Steps
1. Heat the olive oil in a pot over medium heat.
2. Add the chopped onion and garlic, sauté until softened.
3. Add the chopped tomatoes and cook for 5 minutes until they start to break down.
4. Pour in the vegetable broth, bring to a boil, then reduce to a simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Stir in the heavy cream and chopped basil, simmer for another 2 minutes.
7. Season with salt and pepper to taste and serve hot.