Ingredients: tomatoes in their own juice, cream 10%, tomatoes or 10 pcs. cherry tomatoes, green basil, onion, garlic, olive oil, salt, ground pepper: red, black, pistachios for serving
Cooking method:
Fry coarsely chopped garlic in a saucepan for 1 minute in olive oil. Add diced onion and fry until golden brown.
Coarsely chop 2 small fresh tomatoes or a few cherry tomatoes and continue to fry further for 2-3 minutes.
Add tomatoes in their own juice to the pan, salt and pepper to taste. Bring to a boil and cook for 5 minutes over high heat. Turn off the fire.
Coarsely chop a bunch of fresh basil, removing the large sticks, and add to the pot. Stir and puree the whole mass with a blender, but I did not puree - I wanted to leave it as it is.
Slowly pour all the cream into the saucepan, stirring the mass. Turn off the stove, let the soup brew for 5 minutes.
Serve garnished with fresh basil leaves and pistachios. For extra spiciness, you can serve with chili bread smeared with cream cheese.