Ingredients
6 large ripe tomatoes, peeled and chopped
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups vegetable broth
1 cup heavy cream
2 tablespoons butter
¼ cup fresh basil leaves, chopped
Salt and pepper to taste
Directions
In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, sauté until fragrant.
Add the chopped tomatoes to the pot and cook until they start to break down and release their juices.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 20 minutes until the tomatoes are completely softened.
Using an immersion blender, purée the soup until smooth. For a silkier texture, pass the soup through a fine sieve to remove any remaining solids.
Stir in the heavy cream and chopped basil, season with salt and pepper to taste.
Simmer the soup for an additional 10 minutes to let the flavors intensify. Serve hot, garnished with a drizzle of cream and fresh basil leaves.
Nutrition Facts
Calories:
320
Fat:
26
Carbohydrates:
21
Protein:
5
Sodium:
850
Fiber:
4
Sugar:
12
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