Nutrition Facts
Serving Size1
Calories232
Total Fat15 g
Saturated Fat7.5 g
Sodium854 mg
Total Carbohydrate20 g
Dietary Fiber4.5 g
Protein8.5 g
Servings and Times
Servings4

Save leftovers for lunch.

Ingredients and Preparation
IngredientsMeasures
Olive oil2 teaspoons
Garlic cloves, minced3
Medium tomatoes, chopped2
Vegetable stock3 cups
Diced no salt added tomatoes, undrained2 (14 ½ ounce) cans
Heavy cream½ cup
Fresh basil (optional; for garnish)
  1. Directions
  2. Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and sauté for 1 minute. Add fresh tomatoes and sauté another 2-3 minutes.
  3. Stir in stock and diced tomatoes. Bring to a boil and then reduce heat and simmer for 20 minutes.
  4. Carefully pour (or scoop) half of the mixture into a blender and process until smooth. Pour into a bowl and repeat with remaining mixture.
  5. Pour soup back into the pot and stir in the heavy cream over low heat. Garnish with fresh basil and serve.