Ingredients
Scale
- 4 ripe tomatoes
- 1 yellow onion
- 3 garlic cloves
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Fresh basil
- 2 tablespoons olive oil
- Sugar (optional)
Instructions
- 1. Prep: Dice the onion and mince the garlic. Chop tomatoes into chunks.
- 2. Sauté: Heat olive oil in a large pot over medium heat. Add onions and garlic; cook until translucent (about 3-4 minutes).
- 3. Combine: Stir in chopped tomatoes and vegetable broth. Bring to a gentle boil.
- 4. Simmer: Reduce heat and let simmer for 20-25 minutes until tomatoes soften.
- 5. Blend: Use an immersion blender to puree until smooth.
- 6. Finish: Stir in heavy cream, season with salt, pepper, and optional sugar to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg