Step 1

In a Dutch Oven or large pot, heat olive oil over medium heat. Add the diced onion and cook for 7 minutes, stirring occasionally. Add a pinch of salt, minced garlic, and red pepper flakes. Stir to combine and cook for 2 minutes, stirring often.

Step 2

Pour in the can of tomatoes and chicken broth. Add the balsamic vinegar, basil leaves, and season to taste with salt and pepper. Stir, bring to a gentle boil, then turn to heat medium low to simmer. Cover the pot and cook for 15 minutes.

Step 3

Remove the lid and turn off the heat. Immersion blend or transfer to a blender. Blend until smooth. Pour in the heavy cream and stir to combine. Season to taste with salt and pepper. Divide evenly into bowls and serve with additional basil as desired.