Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
1 small onion, cut into quarters
2 garlic cloves, peeled
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 tablespoons (30 ml) olive oil
2 x 28-ounce (796 ml) cans diced tomatoes
1 cup (240 ml) vegetable broth
1 cup (240 ml) heavy cream
1 small bunch basil leaves, finely sliced
Method:
Add onion, garlic, salt, and pepper to a food processor and pulse to chop finely.
Heat olive oil in a saucepan over medium heat. Transfer onion mixture to the saucepan and cook for 5 minutes to soften. Add diced tomatoes (with juice) and vegetable broth to saucepan. Increase heat and bring to a gentle boil for 10 minutes. Remove from heat, then add heavy cream and blend using an immersion blender. Top with sliced basil.
