In a large pot, saute the onions over medium heat for about 5 minutes, or until they begin to lightly brown.
Add the entire can of tomatoes along with the basil, sea salt, and chicken broth. Bring the mixture to a simmer and allow it to cook for 10 minutes.
After 10 minutes, pour the soup into a blender or use an immersion blender to purée the soup.
Stir in the heavy cream and allow the mixture to cook over medium heat for an additional 5 minutes.
Serve and enjoy!
Notes
San Marzano tomatoes can be found on the canned goods aisle of your local grocery store. They have a richer, more robust flavor than other canned tomatoes.
Feel free to add more salt or basil to taste once your soup is finished cooking.
The cream helps thicken the soup a little bit and adds some richness.
Try topping your soup with some freshly grated Parmesan cheese or some extra basil.
Store your leftover soup in an airtight container in the fridge for up to a week. You can reheat a single serving of soup in the microwave for 45-60 seconds. I recommend covering your soup to prevent it from splattering. Make sure you stop it halfway and give it a stir to ensure it reheats evenly.
You can freeze your soup for up to 3 months by allowing it to cook completely before pouring it into a large Ziploc bag. Lay the bag flat in the freezer and reheat it on the stove. You can either reheat it from frozen or let it thaw overnight and then reheat it.