Description
A warm and comforting creamy tomato soup that combines rich tomatoes and fresh basil for a delightful meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, allowing the garlic to release its fragrant aroma.
- Add the crushed tomatoes, vegetable broth, and sugar to the pot. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook for about 20 minutes.
- Use an immersion blender to purée the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a traditional blender. Stir in the heavy cream and heat through until it’s warmed. Serve hot, garnished with fresh basil.
Notes
For an enhanced flavor, consider roasting your tomatoes before adding them to the soup. Use vegetable stock for a vegan option, and you can substitute coconut cream if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg