Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and cook until translucent.
- Sauté garlic until fragrant.
- Add chopped tomatoes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil, then simmer for 20 minutes.
- Puree the soup until smooth using an immersion blender.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh basil.
Notes
- Use ripe, quality tomatoes for best flavor.
- Adjust cream for desired richness.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg