Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups fresh tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Add chopped tomatoes, vegetable broth, sugar, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cook for another 5 minutes.
- Garnish with fresh basil before serving.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- Roasting tomatoes before adding them intensifies the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg