Ingredients
Scale
- 2 cans (14 ounces each) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent (about 5 minutes), then add minced garlic and cook for another 1-2 minutes until fragrant.
- Add canned tomatoes (with juices) and broth to the pot. Stir in dried basil and oregano, then bring to a simmer. Cook for 15-20 minutes.
- Blend the soup using an immersion blender until smooth (or transfer to a regular blender).
- If desired, return the blended soup to the pot and stir in heavy cream. Season with salt and pepper, warming through on low heat.
- Serve hot, garnished with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg