In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).

Stir in minced garlic and diced tomatoes; cook until tomatoes soften (3-4 minutes).

Add jasmine rice and vegetable broth; bring to a gentle boil while stirring occasionally.

Season with salt, pepper, basil, and thyme. Reduce heat to low and cover pot; simmer for about 20 minutes until rice is tender.

For a creamy texture, use an immersion blender or transfer batches to a traditional blender; blend until smooth or leave some chunks.

Taste and adjust seasonings before serving hot.