**Servings:** 2
**Total Time:** 40 minutes
**Preparation Time:** 10 minutes
**Overnight Preparation Required:** Not Applicable
**Cooking Time:** 30 minutes
### Tools
- Induction stovetop
- Medium saucepan
- Immersion blender or regular blender
- Knife
- Cutting board
- Ladle
### Ingredients
- 4 ripe tomatoes, chopped
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Optional: 1/4 cup heavy cream or coconut milk for creaminess
### Instructions
1. **Sauté the Aromatics:**
- Heat the olive oil in a medium saucepan over medium heat on the induction stovetop. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
2. **Cook the Tomatoes:**
- Add the chopped tomatoes to the saucepan. Stir in the sugar, salt, and pepper. Cook for about 10 minutes until the tomatoes are soft and start to break down.
3. **Blend the Soup:**
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for an additional 10 minutes. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a regular blender, blend until smooth, and return to the saucepan.
4. **Final Adjustments:**
- Stir in the chopped basil leaves and let the soup simmer for another 5 minutes. If you prefer a creamier soup, stir in the heavy cream or coconut milk at this stage. Taste and adjust the seasoning with more salt and pepper if needed.
### Health Benefits
- **Rich in Antioxidants:** Tomatoes are high in lycopene, a powerful antioxidantS/D, comforting, vegetarian, healthy, easy
### Keywords
S/D, comforting, vegetarian, healthy, easy
This photorealistic illustration was created using advanced AI technology by DALL-E.
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