Combine your broth and tomatoes into a medium sized saucepan that is over medium heat. When the soup starts to bubble, stir in the heavy cream and reduce to low heat.
Season with salt and pepper to your liking, and simmer gently for 15 minutes. Stir occasionally.
With a immersion blender, puree soup.
Serve with basil and other toppers.
Toast bread slices in your toaster until golden, and rub these bread slices with crushed garlic. Arrange bread on a cookie sheet and drizzle each slice with the extra virgin olive oil. Top with a grind of black pepper and layer your choice of shredded cheese.
Place under a hot broiler to melt your cheese and until toppers are golden brown.