Ingredients
Scale
- 2 tablespoons olive oil
- 1 small 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.
- Add chopped onion and cook until translucent.
- Stir in garlic and cook for about 1 minute.
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. <li id="instruction-step-6" Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cook for another 5 minutes.
- Season with salt and pepper, garnish with basil, and serve hot.
Notes
- Adjust the cream to desired richness.
- If preferred, blend the soup in batches for a smoother texture.
- Serve with crusty bread or grilled cheese for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250ml)
- Calories: 210 kcal Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg