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PdfHeat oil in a large stockpot over medium heat.
Add garlic and onion and sauté for about 5 minutes or until garlic is fragrant and onion is translucent.
Add undrained tomatoes, broth, and vegetable juice.
Bring to a boil, reduce heat, and simmer about 10 minutes.
Add the basil and remove from heat.
Using an immersion blender, blend the mixture until the desired consistency is reached.
If you don’t have an immersion blender, the soup can be processed in batches in a standard blender.
Add cream and any optional ingredients you desire and stir to combine.
Season to taste with salt and pepper.