Step-by-Step Guide to Make Super Quick Homemade Rich & creamy Tomato Basil soup
Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Perfect Rich & creamy Tomato Basil soup. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Rich & creamy Tomato Basil soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich & creamy Tomato Basil soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rich & creamy Tomato Basil soup is 4-5 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rich & creamy Tomato Basil soup estimated approx Cook: 45mins..
To get started with this particular recipe, we must prepare a few ingredients. You can cook Rich & creamy Tomato Basil soup using 7 ingredients and 4 steps. Here is how you cook that.
The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.
Ingredients and spices that need to be Get to make Rich & creamy Tomato Basil soup:
- 6 vine tomatoes - peeled and diced
- 4 cups tomato juice or Heinz sifted tomato
- 21 leaves fresh basil
- 1 clover garlic
- 300-350 g heavy whipping cream
- 100 g real butter
- to taste Salt and pepper
Steps to make Rich & creamy Tomato Basil soup
- To peel off the tomato skin: Place a pot of water on the stove and let it come to a rolling boil. Place your bowl of ice water next to the stove so it is easily accessible. Rinse your tomatoes clean and remove any stems that are still attached. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite the stem side).
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.
- Puree the chunks (about ½ cup) from the tomato mixture along with garlic and the basil leaves, and return the puree to the stock pot. Stir in one direction.
- Place the pot over medium/low heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
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