Mediterranean Tomato Soup

Step 1

Pour 2 tablespoons olive oil into a large pot and set the heat to medium-high until the oil shimmers and moves quickly when you tilt the pot, about 1 minute.

Step 2

Add 3 minced garlic cloves to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly fragrant and the garlic turns pale gold — do not let it brown.

Step 3

Pour in the 28 oz can of crushed tomatoes and the 2 cups vegetable broth, stirring to combine completely.

Step 4

Bring the soup to a gentle boil — you'll see large bubbles breaking the surface. Then lower the heat to medium-low and simmer uncovered for 10 minutes until it looks slightly thicker.

Step 5

Tear or chop half the fresh basil (about 1/4 cup) into roughly 1/2-inch pieces and set aside for garnish.

Step 6

Chop the remaining fresh basil (about 1/4 cup) into pieces the size of pencil tips and stir it into the hot soup.

Step 7

Pour in the 0.25 cup heavy cream while stirring gently to swirl it through the soup — do not overstir, so the cream remains visible as light-colored ribbons.

Step 8

Taste the soup, then stir in 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste again and adjust either until the flavors taste bright and balanced.

Step 9

Pour the soup into bowls and scatter the reserved basil pieces on top of each serving.