Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 28 oz (800g) canned crushed tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil leaves
- 1/2 cup heavy cream
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 another 1 minute.
- Add crushed tomatoes, vegetable broth, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper, then stir in fresh basil leaves and heavy cream.
- Serve hot, garnished with additional basil if desired.
Notes
- For a thicker soup, simmer longer or add a tablespoon of tomato paste.
- Use fresh, ripe tomatoes for a more flavor-rich soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg