Ingredients
Method
- Boil a large pot of water over high heat. Score a small X on the stem end of each tomato. Blanch the tomatoes in the boiling water for 1 minute, then transfer them to cold water using a slotted spoon. Once cooled, peel, core, and coarsely chop the tomatoes.
- Heat olive oil in a large soup pot over medium-high heat. Add onions and garlic and cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Add the chopped tomatoes to the pot, season with salt and pepper, and cook for 5 minutes. Increase the heat to high, add the vegetable broth, and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
- Puree the soup until smooth using an immersion or standard blender. Return the soup to the pot, stir in the heavy cream, and simmer over low heat for 15 minutes. Continue simmering for 10 minutes if a thicker consistency is needed. Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and top with croutons, Parmesan cheese, and fresh basil if desired.
Notes
Creamy Variations: I have found that full-fat coconut milk is a fantastic alternative to heavy cream if you want a subtle sweetness, though the original cream creates the most traditional velvety finish.