Heat the olive oil in a heavy pan over medium heat.
Stir in the garlic and onions. Cook on low for about 8 minutes or until the onions are tender and opaque.
Stir in the peeled tomatoes, parsley and chicken broth. Simmer the soup for about 20 minutes, stirring occasionally
Add the basil and simmer for about 10 minutes.
Puree the soup in a food processor or blender (let it cool first to avoid an explosion if not using a high powered blender. Only fill blender half full!)
Pour the pureed soup back into the pan. Add the heavy cream and season to taste with salt and pepper.
Garnish with Parmesan cheese and pine nuts.
Notes
The cream is optional and the soup is delicious with it or without it. You could also add in some coconut milk if you want it dairy free.In the refrigerator: store any leftover soup in an airtight container for 4-5 days. Reheat in the microwave or in a saucepan on the stovetop. In the freezer: Pour any leftover soup into a freezer zipper bag or airtight container. It can be frozen for up to 3 months. Allow to thaw overnight in the fridge and reheat in the microwave or on the stovetop.