Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 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, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in chopped tomatoes and cook for 10 minutes, allowing the flavors to meld.
- Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and season with salt and pepper. Heat through.
- Serve garnished with fresh basil leaves.
Notes
- Adjust the cream for a lighter or richer soup.
- If tomatoes are not in season, canned tomatoes work well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (around 250 ml)
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg