Ingredients
Scale
- 8 ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth (480 ml)
- 1 cup heavy cream (240 ml)
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add chopped tomatoes and vegetable broth, bring to a boil. Simmer for 15 minutes.
- Reduce heat and stir in heavy cream and basil. Blend until smooth.
- Season with salt and pepper. Serve warm.
Notes
- For a thicker soup, blend longer or add more tomatoes.
- Can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: homemade tomato basil soup, creamy soup, easy soup recipe