Ingredients
Scale
- 2 tablespoons olive oil <li1 medium onion, chopped <li3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- 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 1 minute until fragrant.
- Add crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Stir in heavy cream if using, and heat through.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a vegan version, omit the heavy cream or use coconut milk.
- Adjust seasoning to taste, adding more salt or herbs as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg