Ingredients
Scale
- 2 tablespoons olive oil
- 1 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 leaves, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for another minute.
- Add chopped tomatoes and cook until they begin to soften.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Puree the soup using an immersion blender until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve hot garnished with fresh basil leaves.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a thicker soup, simmer longer or add a splash of tomato paste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg