Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups diced ripe tomatoes or canned tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a stand blender and return to the pot. <li id="instruction-step-5" Stir in heavy cream and season with salt and pepper. Heat through but do not boil.
- Serve hot, garnished with fresh basil leaves.
Notes
- You can substitute coconut cream for a dairy-free version.
- For a tangier flavor, add a splash of balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 220 Kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg