Ingredients
Units
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.
- Combine Tomatoes and Broth: Pour in the crushed tomatoes and broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. You can also transfer it in batches to a blender if preferred.
- Stir in Cream and Basil: Return the blended soup to low heat. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 4 bowls
- Calories: 320kcal
- Fat: 22g
- Carbohydrates: 24g
- Protein: 5g