Description
A comforting and hearty tomato soup made with canned tomatoes, perfect for warming up during the cold winter months.
Ingredients
Scale
- 2 cans (14.5 oz each) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup heavy cream (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Stir in the canned tomatoes, vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- If desired, stir in heavy cream and heat through.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg