Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Broth: Pour in the canned tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until creamy.
- Stir in Cream and Basil: Return the blended soup to the pot. Stir in the heavy cream (or coconut milk) and chopped basil. Season with salt and pepper to taste. Heat gently without boiling.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Enjoy it hot with crusty bread or a toasted sandwich.
Notes
Garnish with additional basil or croutons.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4 bowls
- Calories: 250kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 5g