4 cups crushed tomatoes (preferably San Marzano)
1 1/2 cups vegetable broth
1 cup heavy cream (or half & half, for a less-rich soup)
2 tablespoons fresh basil, chopped, plus more for garnish
In a large pot or Dutch oven, heat tomatoes on low for about 5 minutes. Add vegetable broth and heat an additional 10 minutes. Season with salt and pepper to taste. Add heavy cream, and simmer about 20 minutes to let flavors combine. About halfway through simmering, add basil. Serve with additional basil for garnish.