In a separate pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Add the garlic and cook for about 30 seconds until fragrant, making sure it does not burn.

Add the chopped tomatoes to the pot along with the salt and black pepper. Cook the mixture for several minutes, stirring occasionally, until the tomatoes break down and become soft.

Pour in the vegetable broth and stir well. Bring the soup to a gentle boil, then reduce the heat. Add the fresh basil leaves and let the soup simmer on low heat for about 5 minutes so the flavors can blend together.

Remove the soup from the heat briefly if needed, then stir in the heavy cream. Mix well until the soup becomes smooth and creamy. Return to low heat for a minute if needed, but do not boil after adding the cream.

Serve the soup warm and enjoy.