Tomato Basil Soup

Tomato Basil Soup

Tomato basil soup is a classic, comforting dish that captures the essence of summer right in your bowl. When made with fresh tomatoes and basil from your garden, it elevates the flavors to a whole new level.

To prepare, start by harvesting ripe, juicy tomatoes. The choice of tomatoes can vary; heirloom or Roma varieties work especially well for their rich flavor and texture. After washing and chopping them, sauté some onions and garlic in a pot until they become fragrant and translucent. This aromatic base adds depth to theTomato Basil Soup

Tomato Basil Soup Recipe

Ingredients

• 2 pounds fresh tomatoes, cored and roughly chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 4 cups vegetable broth

• 1 cup fresh basil leaves, packed

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper (adjust to taste)

• ½ cup heavy cream (optional for creamy soup) ***SEE NOTE BELOW

Instructions

1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

2. Cook the Tomatoes: Add the chopped fresh tomatoes to the pot. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are soft and have released their juices.

3. Add Broth and Seasoning: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes. Stir in the salt and pepper, and taste to adjust seasoning if desired.

4. Blend the Soup: Remove the pot from heat and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.

5. Finish the Soup: If desired, stir in the balsamic vinegar for added depth of flavor and heavy cream for creaminess. Heat through on low if you added cream.

6. Serve: Ladle the soup into bowls and garnish with additional basil leaves if desired. Serve warm with crusty bread or a side salad for a delightful meal.

ADDING CREAM: To prevent cream from curdling in tomato soup, it's important to temper the cream before adding it to the hot soup. Start by heating a small amount of the soup in a separate bowl and gradually whisk in the cream until fully combined. Once the cream is warmed, slowly stir the mixture back into the pot of soup. This method raises the temperature of the cream gradually, reducing the risk of curdling. Additionally, consider using heavy cream, as its higher fat content helps stabilize the mixture.