Prep Time:
15 mins
Cook Time:
18 mins
Total Time:
33 mins
Servings:
4 servings
Ingredients
2tablespoonsolive oil
2clovesgarlic, minced
1(28 ounce) canSan Marzano tomatoes
2cupsvegetable broth
1tablespoonbalsamic vinegar
1teaspoonwhite sugar
1teaspoondried basil
1teaspoondried oregano
1/3cupheavy whipping cream
Directions
Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is soft and translucent, about 3 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
Add tomatoes and their juice, vegetable broth, balsamic vinegar, sugar, basil, and oregano and mix well. Reduce heat to simmer, and cook for about 7 minutes. Using an immersion blender or a blender, puree the soup until smooth. Season with salt and pepper.
Stir in 1/2 cup feta cheese, and simmer for about 10 minutes. Add the whipping cream, stirring until well combined. Taste, adjust seasoning, if necessary, and serve hot, garnished with the remaining feta cheese.
Nutrition Facts (per serving)
| 279 | Calories |
| 20g | Fat |
| 19g | Carbs |
| 8g | Protein |
