Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 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.
- Stir in minced garlic and cook for 1 minute.
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Garnish with fresh basil before serving.
Notes
- Adjust cream quantity 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 bowl (250ml)
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg