Heat the olive oil in a soup pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
1 medium onion, diced, 2 cloves garlic, minced
Add the chopped tomatoes to the pot and stir well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices, with the mixture becoming slightly thicker.
2 cups tomatoes, chopped
Pour in the vegetable broth and bring the mixture to a gentle simmer. Season with salt and pepper. Reduce the heat to low and cook uncovered for another 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
2 cups vegetable broth, 0.5 teaspoons salt, 0.25 teaspoons black pepper
Using an immersion blender or carefully transferring the soup to a blender, blend until smooth and velvety. Return the soup to the pot if using a blender, and place over low heat.
Stir in the heavy cream if desired, and cook for another 2-3 minutes until heated through. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs or a swirl of cream if preferred.
0.5 cups heavy cream
