Ingredients
Scale
- 2 cups fresh vine-ripened tomatoes, chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves, chopped
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté the diced onion until soft and translucent (about 5 minutes).
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in chopped tomatoes and vegetable broth; bring to a gentle boil before reducing heat. Simmer for 15-20 minutes until tomatoes are tender.
- Use an immersion blender to puree the mixture until smooth. Return to low heat.
- Stir in heavy cream until fully combined; adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg