Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil for garnish
- Optional: a splash of cream or milk
Instructions
- Heat olive oil in a large pot over medium heat, add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in chopped tomatoes, vegetable broth, sugar, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Puree the soup with an immersion blender until smooth.
- Stir in cream if desired, taste and adjust seasoning.
- Serve hot, garnished with fresh basil.
Notes
- For a richer flavor, roast the tomatoes before blending.
- Adjust sweetness with more or less sugar.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Pureeing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg