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Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can of whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil (or 1 tablespoon fresh basil)
- 1/4 cup heavy cream (optional, for a creamier texture)
Instructions:
- Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Add Tomatoes and Broth: Pour in the can of tomatoes, including the juice, and the vegetable broth. Stir in the sugar, salt, pepper, and basil.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, allowing the flavors to meld together.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Add Cream (Optional): For a creamier soup, stir in the heavy cream and simmer for another 5 minutes.
- Serve: Ladle the soup into bowls, garnish with fresh basil if desired, and enjoy!
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11/07/2024 02:55 am GMT
