Ingredients
Scale
- 4 ripe tomatoes
- 1 medium yellow onion
- 3 cloves fresh garlic
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Fresh basil (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic for about 5 minutes until soft.
- Add diced tomatoes and vegetable broth. Bring to a simmer and cook for 20 minutes until vegetables are softened.
- Blend the mixture until smooth using an immersion blender or standard blender (allow to cool slightly if using standard).
- Return the blended soup to heat, stir in heavy cream, and season with salt and pepper to taste. Warm through for about 5 minutes but do not boil.
- Serve hot in bowls, garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg