Ingredients
Scale
- 1/2 onion, chopped
- 2–3 cloves garlic, minced
- 2 cans (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp sugar (optional)
- 1 cup fresh basil leaves
- 1/2 cup heavy cream
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- In a pot, heat olive oil or butter over medium heat and sauté the chopped onion until soft.
- Add minced garlic and cook until fragrant.
- Stir in the crushed tomatoes, broth, sugar (if needed), and fresh basil. Let the mixture simmer.
- Once heated through, turn off the heat and puree the soup until smooth using a blender or stick blender.
- Stir in heavy cream and adjust seasoning to taste. Serve hot, optionally garnished with more torn basil leaves.
Notes
Pair with grilled cheese for a classic combination or serve chilled in warm weather. For a vegan option, substitute heavy cream with coconut milk or cashew blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg