About this recipe

Ingredients

• 🍅 800g ripe tomatoes (or canned whole tomatoes)
• 🧅 1 medium onion, chopped
• 🧄 2 cloves garlic, minced
• 🛢️ 2 tablespoons olive oil
• 🥣 500ml vegetable broth
• 🧂 Salt and pepper, to taste
• 🌿 Fresh basil leaves (optional)
• 🥛 100ml heavy cream (optional, for a creamier soup) dairy

Preparation

• 1 🔥 Heat olive oil in a large pot over medium heat.
• 2 🧅 Add the chopped onion and sauté until soft and translucent (about 5 minutes).
• 3 🧄 Add the minced garlic and cook for another minute, stirring constantly.
• 4 🍅 Add the tomatoes (chopped if using fresh) along with their juices. Stir well.
• 5 🥣 Pour in the vegetable broth. Bring everything to a simmer.
• 6 ⏳ Simmer uncovered for about 20–25 minutes, stirring occasionally.
• 7 🌀 Blend the soup using an immersion blender until smooth (or carefully transfer to a blender in batches).
• 8 🧂 Season with salt and pepper. Add fresh basil if using.
• 9 🥛 For a creamy version, stir in heavy cream just before serving.

Timing details

Nutrition

Estimated values per serving.

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