Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups diced fresh tomatoes
- 1 cup 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.
- Sauté onion until translucent, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in diced tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a simmer, and cook for 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Garnish with fresh basil before serving.
Notes
- For a thinner soup, add more vegetable broth.
- Optional: add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg