Ingredients
Scale
- 1 can (28 oz) whole or crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1/4 cup fresh basil leaves, chopped
- 1 tsp sugar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in canned tomatoes (with juices) and vegetable broth. Bring to a simmer.
- Stir in sugar, salt, and pepper. Simmer for 15-20 minutes to meld flavors.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and chopped basil, heating gently without boiling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg