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Ingredients
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chopped tomatoes, broth, and basil. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese.
Nutrition Information (per serving)
– Calories: 220
– Protein: 6g
– Fat: 14g
– Saturated Fat: 9g
– Cholesterol: 40mg
– Carbohydrates: 20g
– Fiber: 4g
– Sugar: 12g
– Sodium: 400mg
Tips and Variations
– Use fresh, high-quality ingredients for the best flavor.
– Add a pinch of sugar to balance the acidity of the tomatoes.
– Use Greek yogurt or coconut cream for a creamier, dairy-free option.
– Add some heat with a pinch of red pepper flakes.
– Experiment with different herbs and spices, such as paprika or cumin, for added depth of flavor