In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and cook for an additional minute.

Pour in the canned tomatoes and vegetable broth. Stir well and bring to a gentle simmer over medium-high heat. Let it bubble softly for 10-15 minutes.

Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer it to a countertop blender, then pour it back into the pot.

Reduce heat to low and stir in the heavy cream. Heat gently for about 5 minutes, stirring occasionally.

Add the chopped fresh basil and stir for another 2 minutes. Your creamy tomato bisque is now ready to serve!

Ladle the soup into bowls and garnish with croutons, grated Parmesan cheese, and a sprinkle of extra basil leaves.