Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot garnished with fresh basil leaves.
Notes
- For a creamier texture, stir in a splash of heavy cream or coconut milk.
- Adjust seasoning as needed and add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg