In a 2-quart saucepan with a lid, melt the butter over medium heat.

Stir in the diced onion, and cook until translucent, about 4-5 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds.

Add the tomato paste, and cook, stirring until dissolved.

Add the canned tomatoes, wine, vegetable stock, basil, salt, and pepper.

Bring the mixture to a simmer, lower the heat, and then cover and cook for 10-15 minutes.

Using an immersion blender, puree the soup in the pan. Alternatively, you can transfer the soup to a regular blender and blend carefully—the mixture will be hot!

Just before serving the soup, stir in the cream.

Ladle the soup into mugs, and enjoy.