Ingredients
Scale
- 4 cups ripe tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until fragrant and translucent.
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil, then simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. <li id="instruction-step-6"Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot garnished with fresh basil leaves.
Notes
- Adjust the cream for a richer or lighter soup.
- Add a pinch of sugar if the tomatoes are too acidic.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 10g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 37mg