🛒Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
- Fresh basil leaves for garnish (optional)
🔧Kitchen Tools Needed
- large pot
- wooden spoon
- immersion blender (optional)
- ladle
📝Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and sauté for about 5 minutes, until translucent.
- 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
- 5
Add the sugar, dried basil, salt, and black pepper. Stir well.
- 6
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- 7
If desired, use an immersion blender to blend the soup to a smooth consistency.
- 8
Stir in the heavy cream, if using, and cook for another 2 minutes.
- 9
Serve hot, garnished with fresh basil leaves if desired.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I freeze this tomato soup?
Yes, you can freeze this tomato soup. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Peel and chop about 2 pounds of tomatoes, and cook them until they break down before proceeding with the recipe.
