Begin by prepping your ingredients. Chop one large onion and mince three cloves of garlic. Dice about two pounds of fresh tomatoes and tear a handful of fresh basil leaves.

In a large pot, heat two tablespoons of olive oil or butter over medium heat. Add the chopped onions and minced garlic. Sauté for about 5 minutes until translucent.

Stir in the diced tomatoes and four cups of broth. Bring to a gentle simmer, cover, and cook for about 20 minutes.

Blend the mixture until smooth using an immersion blender or in batches with a stand blender.

Return the soup to low heat. Stir in the torn basil leaves and optional cream. Warm gently for about 5 minutes before serving.