Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 30 seconds.
- Add crushed tomatoes, vegetable broth, sugar, salt, and pepper.
- Simmer for 20 minutes, stirring occasionally.
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in heavy cream if desired, and heat through.
- Garnish with fresh basil and serve hot.
Notes
- For a richer flavor, add a splash of balsamic vinegar.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and blend
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg