Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, roasted
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the roasted garlic and cook for another minute.
- Add the diced tomatoes and vegetable broth; bring to a simmer.
- Reduce heat and let it cook for about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
For a richer flavor, try using homemade vegetable broth. Adjust cream to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg