Ingredients
Scale
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional)
- ½ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp black pepper
- ¼ cup heavy cream (optional)
- Fresh basil for garnish
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onion and sauté until soft (5 minutes).
- Add garlic and cook 1 minute more until fragrant.
- Stir in diced tomatoes (with juice), tomato paste, broth, sugar (if using), basil, oregano, and pepper. Bring to a simmer.
- Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
- Use an immersion blender to purée directly in the pot (or transfer to a stand blender, return to pot).
- Stir in heavy cream if desired. Taste and adjust seasoning.
- Serve hot, garnished with fresh basil.
Notes
- For vegan version, omit cream or use coconut cream.
- For deeper flavor, roast the onion and garlic before sautéing.
- Swap dried herbs for 1 tbsp fresh basil or 1 tsp fresh thyme.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 112 Kcal
- Sugar: 7g
- Sodium: 485mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg
