Ingredients
Scale
- 2 lbs fresh tomatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1/4 cup fresh basil leaves (or 1 tbsp dried basil)
- 1 tsp sugar (adjust to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until golden and translucent.
- Add minced garlic and cook until fragrant.
- Stir in diced tomatoes and cook for about 5 minutes until softened.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
- Blend the mixture until smooth using an immersion blender or stand blender.
- Stir in fresh basil, salt, pepper, and sugar to taste. Serve hot with bread or grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg