900g canned whole peeled tomatoes
extra virgin olive oil, as needed
a sprig of basil
1 clove of garlic
salt, to taste
½ glass of fresh pouring cream
Crush the whole peeled tomatoes with a fork.
Heat the extra virgin olive oil in a skillet with a peeled clove of garlic.
Add the tomatoes, mix well and let them cook gently for a few minutes.
Add the sprig of basil.
Salt and cover. Leave to simmer 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 a little.
Serve in individual bowls with a swirl of fresh cream, a few basil leaves and croutons.