Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1 tsp sugar (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot. Sauté onions until translucent, then add garlic for 30 seconds.
- Add crushed tomatoes and vegetable broth. Simmer for 15 minutes.
- Blend soup until smooth using an immersion or countertop blender.
- Stir in heavy cream and fresh basil. Season with salt, pepper, and optional sugar. Simmer 5 more minutes.
Notes
- For deeper flavor, use San Marzano or fire-roasted tomatoes.
- Make it vegan by substituting coconut milk for cream.
- Garnish with croutons, Parmesan, or a pesto drizzle.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg