Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh tomatoes (or 2 cans of crushed tomatoes)
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Chop the fresh tomatoes if using, then add them to the pot along with the vegetable broth. If using canned tomatoes, add them along with the broth.
- Add sugar, salt, and pepper to taste. Bring the mixture to a simmer and cook for 20-30 minutes.
- Blend the soup with an immersion blender until smooth.
- Serve warm, garnished with fresh basil if desired.
Notes
For a creamier version of the soup, add a splash of heavy cream or coconut milk before blending. Store any leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg