Ingredients
Scale
- 4 large ripe tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Optional: a splash of heavy cream or a dollop of yogurt for creaminess
Instructions
- Begin by washing and chopping the ripe tomatoes into chunks. Dice the onion and mince the garlic cloves.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Incorporate the minced garlic and cook for another minute.
- Stir in the chopped tomatoes and cook until they start breaking down, about 10 minutes. Add sugar, salt, and black pepper to taste.
- Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth. Add cream or yogurt if desired for extra creaminess.
Notes
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or microwave, stirring occasionally.
- Freeze in portions for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 120 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg