Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in diced tomatoes (with juice) and vegetable broth; bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Puree the soup with an immersion blender until smooth.
- Stir in heavy cream, salt, and pepper; cook for another 5 minutes.
- Serve hot, garnished with fresh basil.
Notes
- Adjust the cream amount to make the soup more or less creamy.
- For a vegan version, substitute heavy cream with coconut milk or dairy-free cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg