Ingredients
Scale
- 2 lbs ripe tomatoes, quartered
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1/4 cup fresh basil leaves, chopped
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by washing and chopping tomatoes, dicing the onion, and mincing garlic.
- In a large pot over medium heat, add olive oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and sauté until golden brown.
- Stir in the quartered tomatoes and vegetable broth; bring to a simmer for about 15 minutes until tomatoes soften.
- Blend the mixture until smooth using an immersion blender or regular blender; return to pot.
- Slowly add heavy cream while heating over low heat. Stir in sugar, salt, and pepper to taste; warm for another 5 minutes.
- Serve hot, garnished with fresh basil or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg