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Creamy Tomato Basil Soup Recipe

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A Tale of Tomato Splendor

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There’s something undeniably comforting about a warm bowl of tomato soup. It’s like a hug from the inside, soothing the soul and satisfying the senses. The origins of tomato soup can be traced back to ancient civilizations, where the humble tomato was first cultivated. In fact, the tomato didn’t make its way into European cuisine until the 16th century, after explorers brought it back from the Americas. Since then, the tomato has become a staple in countless dishes, but none quite as beloved as tomato soup.

This Creamy Tomato Basil Soup recipe holds a special place in my heart. It’s a family recipe that has been passed down through the generations, and each time I make it, I’m reminded of Sunday afternoons spent in my grandmother’s kitchen. The aroma of simmering tomatoes, the fragrant basil, and the velvety cream all come together in a symphony of flavors that transports me back to those cherished moments.

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Ingredients

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– 2 pounds of ripe tomatoes
– 1 onion, finely chopped
– 4 cloves of garlic, minced
– 1 cup of fresh basil leaves
– 2 tablespoons of olive oil
– 2 cups of vegetable broth
– 1 cup of heavy cream
– Salt and pepper to taste


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Instructions

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**Step 1: Prep the Tomatoes**

– Bring a pot of water to a boil. Score a small “X” on the bottom of each tomato and drop them into the boiling water for about 30 seconds.
– Remove the tomatoes and plunge them into an ice bath to stop the cooking process.
– Once cooled, peel the skin off the tomatoes and roughly chop them.

**Step 2: Sauté the Aromatics**

– In a large soup pot, heat the olive oil over medium heat.
– Add the chopped onion and minced garlic, and sauté until golden brown and fragrant.


**Step 3: Simmer the Soup**

– Add the chopped tomatoes and vegetable broth to the pot.
– Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the tomatoes are soft and the flavors have melded together.
– Stir in the fresh basil leaves and season with salt and pepper to taste.

**Step 4: Blend the Soup**

– Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
– If using a regular blender, be sure to blend in batches and vent the lid to prevent any hot soup from causing a dangerous pressure buildup.

**Step 5: Finish with Cream**

– Return the pureed soup to the pot and stir in the heavy cream.
– Warm the soup over low heat, stirring occasionally, until heated through.
– Taste and adjust the seasoning if necessary.

**Step 6: Serve and Enjoy**

– Ladle the creamy tomato basil soup into bowls and garnish with a sprinkle of fresh basil leaves.
– Serve with crusty bread or a grilled cheese sandwich for a classic pairing.
– Sit back, indulge in the velvety goodness, and let the flavors transport you to a place of comfort and nostalgia.

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Variations and Tips

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– For a dairy-free version, you can substitute the heavy cream with coconut milk or cashew cream.
– Add a touch of heat by throwing in some red pepper flakes or a dash of hot sauce.
– Experiment with different herbs and spices to customize the flavor profile. Thyme, oregano, or even a pinch of cayenne pepper can add a delightful twist.
– For a chunkier soup, reserve a handful of chopped tomatoes and stir them in after blending for added texture.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

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Nutritional Facts

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There you have it, a recipe that not only nourishes the body but also warms the spirit. Whether shared with loved ones or enjoyed in solitude, this Creamy Tomato Basil Soup is sure to become a cherished favorite in your kitchen.