Description
A delicious and easy-to-make tomato basil soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced tomatoes, vegetable broth, and sugar (if using) to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in chopped basil and season with salt and pepper.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Serve hot, garnished with additional basil if desired.
Notes
- For a creamier soup, add a splash of heavy cream before serving.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg