Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 cup fresh basil leaves
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- ½ cup heavy cream (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add chopped tomatoes, season with salt and pepper, and cook until softened.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes.
- Blend the soup until smooth using an immersion blender or by transferring it to a blender carefully.
- Stir in fresh basil leaves just before serving, allowing them to wilt slightly.
- For added richness, swirl in heavy cream if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg