1 (28-ounce) can whole peeled tomatoes in their juices
1½ cups low-sodium chicken or vegetable broth
½ teaspoon salt
fresh ground pepper
⅓ cup heavy cream, optional
4 fresh basil leaves, julienned for garnish
Instructions
Melt the butter in a medium pot over medium-low heat. Add onion and saute until soft, about 10 minutes. Add garlic and cook for 5 minutes more, stirring occasionally.
Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly break apart the tomatoes with the back of a wooden spoon and cook about 10 minutes. Add the broth and bring to a boil. Reduce to a simmer and cook until the tomatoes begin to fall apart about 15 minutes.
Return the soup to the burner over low heat and stir in the cream. Add salt and pepper, and adjust the seasoning as needed. Serve in large bowls garnished with basil.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/07/17/30-minute-tomato-soup/