Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Heat Olive Oil: In a large pot over medium heat, add the olive oil. Once heated, add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent, approximately 5 minutes.
- Add Tomatoes and Broth: Stir in the crushed tomatoes and vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer for about 15 minutes, letting the flavors meld together.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Incorporate Cream and Basil: Return the blended soup to the pot. Stir in the heavy cream or coconut milk, and add the chopped fresh basil. Season with salt and pepper to taste. Let it heat for an additional 5 minutes, stirring occasionally.
- Serve and Enjoy: Ladle the soup into bowls, serve warm, and enjoy the comforting flavors of this creamy delight.
Nutrition
- Serving Size: One Normal Portion
- Calories: 220
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g