Nutrition Facts

Serving Size1
Total Fat15 g
Saturated Fat7.5 g
Sodium854 mg
Total Carbohydrate20 g
Dietary Fiber4.5 g
Protein8.5 g

Servings and Times


Save leftovers for lunch.

Ingredients and Preparation

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.