Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for another 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 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, salt, and pepper. Heat through without boiling.
- Garnish with fresh basil before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a chunkier texture, leave some tomato pieces unblended.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg