- 990g canned whole peeled tomatoes, crushed
- extra virgin olive oil, as needed
- a sprig of basil
- 1 garlic clove
- ½ glass of fresh cream for garnish
- basil leaves for garnish
Heat the extra virgin olive oil in a frying pan with a peeled garlic clove. Add the crushed canned whole peeled tomatoes, mix well and simmer gently for a few minutes. Add a few basil leaves. Season with salt and simmer, covered, for about 30 minutes. Remove the basil and garlic and puree with a hand blender.
Let it simmer for another 25 minutes to thicken. Turn off the heat and let the soup cool.