Ingredients
Scale
- 6 ripe tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender or blender.
- Season with salt and pepper. Serve hot garnished with fresh basil leaves.
Notes
- For a creamier texture, add a splash of coconut milk or heavy cream before serving.
- Best served with crusty bread or grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (350 ml)
- Calories: 150 kcal Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg