Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves
- 1/4 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Add chopped tomatoes, sugar, salt, and pepper. Cook for 10 minutes.
- 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 fresh basil and heavy cream if desired. Serve hot garnished with basil leaves.
Notes
- Adjust the thickness by adding more broth or reducing the soup further.
- For a vegan version, omit the heavy cream and use coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 150 Kcal
- Sugar: 7g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg