Tomato Basil Soup

Finely chop 120 g onion and mince 2 garlic cloves before heating the pot.

Open 800 g canned whole tomatoes and keep the juices, since the liquid becomes part of the soup base.

Warm 2 tbsp olive oil in a pot over medium low heat.

Add the onion and garlic, stirring often until the onion turns translucent and the garlic smells mellow, without letting either brown.

Add the tomatoes with their juices and press large pieces with a spatula.

Cook over medium heat for 5 minutes, stirring, until the mixture thickens slightly and the raw sharpness softens.

Pour in 300 ml vegetable stock and scrape the bottom to loosen any tomato stuck to the pot.

Simmer gently over medium heat for 15 minutes so the acidity rounds out.

Lower the heat and blend carefully with a hand blender until smooth, keeping the head submerged to prevent splashing.

Stir in 80 ml heavy cream and simmer only 3 minutes to keep the color bright.

Turn off the heat and add 12 g fresh basil so the residual warmth releases its aroma.

Check the seasoning and thickness, then serve hot while the soup is creamy and fragrant.