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 for garnish
Instructions
- Warm olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add chopped tomatoes, cook until they begin to break down.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper.
- Serve hot garnished with fresh basil.
Notes
- Use ripe tomatoes for the best flavor.
- Adjust the cream for a richer or lighter soup.
- Optional: add a pinch of red pepper flakes for a slight kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg