Heat olive oil in saucepan, fry onions a bit, add garlic and tomatoes, simmer 5 minutes.
Pour vegetable broth to saucepan with tomatoes, add basil and simmer 10 minutes.
Gently pour cream to soup, salt and pepper to taste, season with nutmeg.
Pour cooked soup in bowls and garnish with basil.
Ready in: 30 minutes.
Amount per serving - 160 Kcal, Protein - 5g, Fats - 20g, Carbs - 5g