Plant tomato and basil seeds or seedlings in suitable pots or garden beds with good quality potting soil. Ensure they receive adequate sunlight daily, with tomatoes needing 6-8 hours and basil at least 6 hours.

Water regularly, keeping the soil moist but not waterlogged, and fertilize as needed according to package directions. Provide stakes or cages for tomato plants as they grow to support their heavy fruit.

Harvest tomatoes when they are fully ripe and vibrant in color. Pick basil leaves frequently to encourage bushier growth and prevent flowering, which can alter the flavor.

Wash and core the ripe tomatoes, then roughly chop them. Mince the garlic cloves and finely chop the onion.

Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until it becomes translucent, then add the minced garlic and cook for another minute until fragrant.

Add the chopped tomatoes and vegetable broth to the pot, bringing the mixture to a simmer. Cook for about 20-25 minutes, or until the tomatoes are very soft.

Once cooked, remove the pot from the heat and carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a regular blender. If using a regular blender, be cautious with hot liquids.

Stir in the fresh basil leaves, salt, and black pepper. If desired, incorporate heavy cream for a richer flavor and creamy texture.

Taste the soup and adjust seasonings as needed, then serve hot with a garnish of fresh basil or a drizzle of olive oil.