Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- to taste fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Pour in the crushed tomatoes and vegetable broth. Add the sugar, dried basil, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and return the pot to low heat. Allow it to warm through for 5 more minutes.
- Serve hot, garnished with fresh basil. Enjoy!
- Prep Time: 10
- Cook Time: 20