Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 tsp sugar
- 1/2 cup heavy cream
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in chopped tomatoes and cook for 10 minutes until softened.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. <li id="instruction-step-6" Stir in heavy cream, season with salt and pepper, and heat through.
- Garnish with fresh basil before serving.
Notes
- For a richer flavor, add a splash of balsamic vinegar.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
