Tomato Basil Soup

🛒 Ingredients

• Olive oil 7 g · 63 kcal
• Onion, chopped 38 g · 15 kcal
• Garlic, minced 4 g · 6 kcal
• Canned diced tomatoes 199 g · 36 kcal
• Vegetable broth 240 g · 10 kcal
• Fresh basil leaves 5 g · 1 kcal
• Heavy cream (36% fat) 30 g · 105 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Pour in the canned diced tomatoes (undrained) and vegetable broth. Bring to a simmer, then reduce heat, cover, and let it gently bubble for 15-20 minutes.
4. Remove the pot from heat and stir in most of the fresh basil leaves. Use an immersion blender to purée the soup until smooth, or carefully transfer to a regular blender.
5. Return the puréed soup to the pot, stir in the heavy cream, and heat gently for a few minutes until warmed through. Do not boil after adding cream.
6. Season with salt and pepper to taste. Garnish with the remaining fresh basil leaves and serve hot.