Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (14 oz) cans crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves (or to taste)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for about 5 minutes until translucent, then add minced garlic and cook for another minute.
- Stir in crushed tomatoes with their juices and cook for 3 minutes.
- Add vegetable broth, bring to a gentle simmer, and let cook for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return to low heat, stir in heavy cream, season with salt and pepper, and simmer gently for an additional 5 minutes.
- Serve hot, garnished with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg