- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups vegetable broth
- 1/4 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh basil leaves
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and garlic and cook for about 2 minutes.
- Add the diced tomatoes with their juice and the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in cream or half-and-half and basil leaves.
- Simmer for an additional 5 minutes before serving.
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