Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans of whole tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
For a dairy-free version, you can substitute the heavy cream with coconut milk. This will add a subtle richness that complements the tomato’s natural acidity beautifully.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill the air.
- Add the canned tomatoes, including their juices, and bring to a simmer. Use a wooden spoon to break up the tomatoes gently.
- Pour in the vegetable broth, stir, and let the mixture simmer for about 20 minutes. This allows the flavors to meld together beautifully.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches.
- Return the pot to low heat and stir in the heavy cream, sugar, salt, and pepper. Simmer for another 5 minutes, tasting and adjusting the seasoning as needed.
- Garnish with fresh basil before serving, adding a touch of freshness and color that celebrates the dish’s simplicity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International