Name: Creamy Tomato Basil Soup Recipe
Ingredients: Tomatoes: 8 to 10 ripe tomatoes or two 28-ounce cans of whole peeled tomatoes; Olive oil: 2 tablespoons; Garlic: 4 cloves, minced; Onion: 1 medium, chopped; Carrot: 1 medium, chopped; Celery: 1 stalk, chopped; Vegetable broth: 4 cups; Heavy cream: 1 cup; Fresh basil leaves: 1 cup, packed; Salt: to taste; Black pepper: to taste; Crushed red pepper flakes: optional, for a bit of heat; Sugar: 1 teaspoon, optional, to balance acidity; Parmesan cheese: grated, for garnish

Ingredients

- Tomatoes: 8 to 10 ripe tomatoes or two 28-ounce cans of whole peeled tomatoes

- Olive oil: 2 tablespoons

- Garlic: 4 cloves, minced

- Onion: 1 medium, chopped

- Carrot: 1 medium, chopped

- Celery: 1 stalk, chopped

- Vegetable broth: 4 cups

- Heavy cream: 1 cup

- Fresh basil leaves: 1 cup, packed

- Salt: to taste

- Black pepper: to taste

- Crushed red pepper flakes: optional, for a bit of heat

- Sugar: 1 teaspoon, optional, to balance acidity

- Parmesan cheese: grated, for garnish

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Instructions

1. Prepare the Tomatoes: If you’re using fresh tomatoes, start by blanching them. Score a small “X” on the bottom of each tomato and drop them into boiling water for about 30 seconds. Transfer them to an ice bath, then peel and chop them.

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the minced garlic, chopped onion, carrot, and celery. Sauté for about 5-7 minutes or until the vegetables are tender and the onion is translucent.

1. Add Tomatoes and Broth: Stir in the chopped tomatoes or canned tomatoes, along with their juices. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.

1. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious when blending hot liquids.

1. Add Cream and Basil: Return the soup to the pot and stir in the heavy cream. Add the fresh basil leaves and let the soup simmer for an additional 5 minutes.

1. Season to Taste: Season the soup with salt, black pepper, and crushed red pepper flakes if desired. If the soup is too acidic, add a teaspoon of sugar to balance the flavors.

1. Serve and Garnish: Ladle the soup into bowls and top with freshly grated Parmesan cheese and additional basil leaves for garnish.

Nutrition

Serving Size: one normal portion
Calories: 220
Sugar: 10g
Sodium: 600mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 20g
Fiber: 4g
Protein: 4g
Cholesterol: 35mg