Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: a splash of cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, vegetable broth, sugar, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Return to heat, add cream if desired, and warm through.
- Serve hot, garnished with fresh basil leaves.
Notes
- Adjust the sweetness with more or less sugar based on the acidity of your tomatoes.
- For a richer flavor, add a splash of cream or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop simmer and blending
- Cuisine: American/Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg