30-Minute Tomato Basil Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

½ cup chopped onion

2 teaspoons minced or pressed fresh garlic ((about 2 large cloves))

2 bay leaves

3 (14.5 oz) cans diced tomatoes, not drained

2 cups vegetable broth (or sub with chicken broth)

2 tablespoons brown sugar

Kosher salt and ground black pepper, to taste

½ cup cream or half-and-half, at room temperature

¼ cup chopped fresh basil ((or use about 1 tablespoon of dried basil in a pinch))

Directions

In a large pot, heat olive oil over medium-low heat. Add onion and sauté until tender, about 3-5 minutes. Add garlic and cook until fragrant, about 30 more seconds.

Stir in bay leaves. Add tomatoes, broth, and brown sugar.

Bring the soup to a boil, and then reduce the heat to low. Simmer (uncovered) over low heat for about 15 minutes.

Remove the bay leaves from pot.

Use an immersion blender (or a regular blender in batches) to puree the soup until it reaches the desired consistency. You can leave some chunks of tomatoes, or make it completely smooth.

Stir in the cream and basil until well combined. Serve warm.

Nutrition

• Serving Size: 1 cup
• Calories: 113 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 20 mg
• Sodium: 463 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 2 g