1. Prepare the Tomatoes

Start by prepping your tomatoes. If you’re using fresh tomatoes, you’ll need to peel and chop them. To peel them easily, bring a pot of water to a boil and prepare a bowl of ice water. Cut a small “X” on the bottom of each tomato, then drop them into the boiling water for about 30 seconds. Once the skin starts to peel off, transfer the tomatoes to the ice water to stop the cooking process. Peel off the skins, remove the seeds if desired, and chop the tomatoes into chunks.

Alternatively, if you’re using canned tomatoes, you can skip the peeling step and simply crush them with your hands or a spoon.

2. Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until the onions become soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. This will create a flavorful base for your soup.

3. Cook the Tomatoes

Add the chopped tomatoes (fresh or canned) to the pot with the onions and garlic. Stir to combine. Let the mixture cook for 10-15 minutes, allowing the tomatoes to break down and release their juices. If you’re using fresh tomatoes, they will soften and cook down to form the soup base. If you prefer a smoother texture, you can use a spoon or immersion blender to mash the tomatoes as they cook.

4. Add the Broth and Seasonings

Once the tomatoes have softened, pour in the vegetable or chicken broth. Add the dried oregano, crushed red pepper flakes (if using), and a pinch of sugar to balance out the acidity of the tomatoes. Stir well and let the soup simmer for 20-25 minutes. This allows the flavors to meld together and intensify.

You can adjust the seasoning to taste, adding more salt, pepper, or sugar as needed. If you prefer a smoother soup, you can use an immersion blender at this point to purée the soup to your desired consistency. For a chunkier soup, leave it as is.

5. Finish with Cream and Basil

Once the soup has simmered and the flavors are well-developed, add the heavy cream (or coconut milk for a dairy-free version) and fresh basil leaves. Stir well and allow the soup to simmer for another 5 minutes. The cream will add richness and depth to the soup, while the basil will infuse the soup with its aromatic, slightly peppery flavor.

Taste the soup again and adjust the seasonings as needed. If the soup is too acidic, you can add a bit more sugar or salt to balance it out.

6. Serve and Garnish

Ladle the soup into bowls and garnish with fresh basil leaves, a drizzle of cream, or a sprinkle of Parmesan cheese. If you like, add croutons on top for a little crunch or serve with a side of warm, crusty bread for dipping.