Add RB1 (olive oil, chopped garlic) to a pot and sauté until golden brown.

Add RB2 (tomato purée, seasonings) and ¾ of RB3 (chopped basil); sauté for 1 minute.

Pour in 250 ml water and bring to a boil.

Turn off the heat, add RB4 (cooking cream), mix well.

Garnish with the remaining RB3 and serve hot.