In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely minced garlic and thinly sliced onion. Sauté for about 3-5 minutes, or until the onion turns translucent and fragrant. Stir occasionally. This is where the magic begins!

Next, add the undrained San Marzano tomatoes to the pot. Using a wooden spoon, break them down a bit. Mix in 1 cup of chicken or vegetable broth. Stir to combine. Let this simmer for about 10 minutes. The goal is for all the flavors to meld together.

Now, add ¼ cup of heavy cream or whole milk, 1 tablespoon of honey or maple syrup, and 8 coarsely chopped basil leaves. Toss in the dried Italian seasoning and crushed red pepper flakes. Season with kosher salt and freshly cracked black pepper to your liking. Allow this to simmer on low for an additional 5 minutes.

Using an immersion blender, blend the soup until it reaches your desired consistency. For a creamier texture, you can blend longer. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches. Just be cautious with hot liquids!

Once blended, taste the soup. Give it a final season if needed. If it’s too thick, add a splash more broth or water. Transfer back to the pot if it was blended separately.

Ladle the soup into bowls. If desired, sprinkle with freshly grated parmesan cheese and top with homemade croutons. Enjoy your culinary masterpiece!