Ingredients
Scale
- 2 cans (14.5 oz each) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add diced tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cook for another 5 minutes, adjusting seasoning as needed.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to add a dash of red pepper flakes for spice.
- For a vegan version, substitute heavy cream with coconut cream.
- 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: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg