Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1/2 cup heavy cream (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in chopped tomatoes and cook for 5-7 minutes until soft.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Puree the soup with an immersion blender or in batches with a blender until smooth.
- Return to the pot, stir in sugar, salt, pepper, and heavy cream if desired. Heat through.
- Serve hot garnished with fresh basil leaves.
Notes
- Adjust the garlic and basil quantities to taste.
- Use fresh, ripe tomatoes for the best flavor.
- For a vegan version, skip the heavy cream or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer, blend, serve
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg