Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 ripe tomatoes, chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil 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 for 10 minutes until softened.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender carefully).
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh basil.
Notes
- Adjust the garlic quantity to taste.
- You can substitute heavy cream with coconut milk for a vegan option.
- This soup stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 210 kcal Kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg