Ingredients and Preparation
- Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and sauté for 1 minute. Add fresh tomatoes and sauté another 2-3 minutes.
- Stir in stock and diced tomatoes. Bring to a boil and then reduce heat and simmer for 20 minutes.
- Carefully pour (or scoop) half of the mixture into a blender and process until smooth. Pour into a bowl and repeat with remaining mixture.
- Pour soup back into the pot and stir in the heavy cream over low heat. Garnish with fresh basil and serve.