Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chopped tomatoes, vegetable broth, and sugar. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Use an immersion blender to Puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a creamier texture, add a splash of heavy cream or coconut milk.
- Use heirloom tomatoes for a richer flavor.
- Adjust the seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg