Ingredients
Scale
- 2 cups ripe tomatoes, chopped (or 1 can of diced tomatoes)
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- ¼ cup fresh basil, chopped (or 1 tsp dried basil)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add the tomatoes (fresh or canned) and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Blend the soup until smooth using an immersion blender or by transferring it to a regular blender.
- Return the blended soup to low heat, stir in the heavy cream, and season with salt and pepper.
- Just before serving, mix in the fresh basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg