Ingredients
Scale
- 2 lbs fresh tomatoes, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté the diced onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in the chopped tomatoes and cook for about 10 minutes until softened.
- Pour in the vegetable broth and let simmer gently for 15 minutes to blend flavors.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Return to low heat and stir in the heavy cream until well combined. Season with salt and pepper.
- Serve hot, garnished with fresh basil or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 240
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg