Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups fresh tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Add chopped tomatoes, vegetable broth, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Puree the soup using an immersion blender or transfer to a blender and blend until smooth.
- Season with salt and pepper, then serve hot garnished with fresh basil leaves.
Notes
- For extra creaminess, stir in a splash of heavy cream or coconut milk before serving.
- You can substitute fresh tomatoes with canned diced tomatoes for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250ml)
- Calories: 150 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg