Ingredients
Scale
- 6 large ripe tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until fragrant and translucent.
- Add chopped tomatoes and cook until they soften, about 10 minutes.
- Pour in vegetable broth, bring to a simmer, and cook for 15 minutes.
- Use an immersion blender to puree the soup until smooth. <li id="instruction-step-6" Stir in heavy cream, season with salt and pepper.
- Serve hot garnished with fresh basil leaves and crusty bread on the side.
Notes
- You can substitute coconut milk for a dairy-free version.
- For added flavor, include a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg