A delightful and creamy broccoli and tomato soup with a hint of basil, perfect for a quick and healthy meal.
Heat the olive oil in a sauté pan over medium heat and sauté the garlic until fragrant.
Ensure the garlic doesn't burn as it can turn bitter.
Add the broccoli florets and diced tomatoes to the pan and stir to combine.
Cut the broccoli and tomatoes into even pieces for uniform cooking.
Pour in the white wine and chicken broth, then bring the mixture to a boil.
Use a dry white wine for a balanced flavor.
Reduce the heat and simmer for 10 minutes until the vegetables are tender.
Cover the pan to retain moisture and cook evenly.
Blend the soup until smooth, then stir in the heavy cream.
Blend in batches if necessary to avoid overfilling the blender.
Serve the soup hot, garnished with fresh basil leaves.
Add a drizzle of olive oil on top for extra richness.
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