Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups ripe tomatoes, chopped
- 2 cups 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.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chopped tomatoes and cook until they break down, about 10 minutes.
- Pour in vegetable broth and bring to a simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot garnished with fresh basil leaves.
Notes
- Adjust cream quantity for desired richness.
- Can add a pinch of red pepper flakes for spiciness.
- 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 bowl (about 250 ml)
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg