Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned tomato sauce
- 4 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- Optional toppings: croutons, extra basil, Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add crushed tomatoes, tomato sauce, vegetable broth, sugar, and dried oregano to the pot. Season with salt and pepper. Bring to a simmer for at least 20 minutes.
- Blend the soup until smooth using a blender or an immersion blender. Be cautious with hot liquids.
- Return the blended soup to the pot. Stir in heavy cream and chopped basil. Heat gently, then serve hot with optional toppings.
Notes
- Use ripe tomatoes for the best flavor.
- Don’t skip the sugar; it balances the acidity.
- Let the soup simmer longer for enhanced flavors.
- Fresh basil is essential.
- Adjust seasoning to taste as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 80mg