Description
A rich, velvety soup mixing ripe tomatoes with the fresh aroma of basil, perfect for chilly evenings or as a light lunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced tomatoes and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- Blend the soup until smooth, then return it to the pot.
- Stir in the heavy cream and chopped basil, and season with salt and pepper to taste. Heat through and serve warm.
Notes
Serve with crusty bread or grilled cheese sandwiches. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg