Last week I received huge heirloom tomatoes and a big bag full of fresh basil in my weekly organic produce box from Tiny's Organic. Everyone in my house loves tomato soup. So as soon as I saw those big juicy tomatoes and the bountiful of basil, I knew what I was going to make. I make many different versions of creamy tomato basil soup.
One of the recipes I had posted earlier uses carrots, garlic and Ricotta cheese and garlic. I didn't have any carrots or Ricotta cheese at home this week, so I made another version with of the soup this time.
This time, I used onions, and fresh cream in my soup.
4 Big and Juice Tomatoes, Chopped (Or about 5-1/2 cups chopped tomatoes)
1.5 Cups Fresh Basil Leaves, Chopped
1/2 Cup Onion, Chopped
1/4 Cup Cream, (Optional, Omit the cream if you want Fat-Free Soup)
2 Tablespoon Olive Oil,
1 Tablespoon Sugar,
Salt to Taste,
3 Teaspoon Freshly Ground Pepper,
2 Cups Water,
3 Tablespoon Tomato Paste
1/4 Cup Cilantro, Chopped (You can use parsley too).
Heat oil in a pan. When hot, add the onions, and turn the heat to medium low. Cook for about 5 minutes or until the onions turn translucent. Now add the tomato paste and 1/4 cup water. Cook again for 5 more minutes. Add the chopped tomatoes, salt, sugar and the remaining water. Cook covered on medium heat until the tomatoes start to soften. Add the basil, ground black pepper and cream. Cover and cook again for 5 more minutes. Turn off the heat.
If you have a hand blender, you can use it directly in the pan to blend and puree the tomatoes. Otherwise, wait until it has cooled down completely. Transfer to a mixer grinder and make puree. Transfer it back to the pan. In either cases simmer for 10 minutes or until bubbly. Switch off the stove, and serve hot.
Sorry, forgot to take a picture.
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