Tomato and basil is a match made in heaven. And in my opinion, this tomato and basil soup is one of the best testimony to this fact. This tomato and basil soup is creamy, rich, delicious and feels like a warm hug. Especially great for winters, grab a big bowl of this soup and cozy up inside a blanket. Each sip will fill you with so much warmth and comfort.
The two ingredients that give a luxurious touch to this soup is the butter and fresh cream. I have used salted butter. You can go for unsalted butter as well in which case you will have to add some more salt to the soup. The butter and cream are added in the last five minutes, which add so much glaze and texture to the soup. These two ingredients make the soup creamy and abslutely delicious. You will slurp it all up in no time, that’s my promise.
Ingredients in this tomato basil soup
There are so many flavours that this tomato basil soup boasts of in every sip. You have the sweetness and tanginess from the ripe tomatoes, the brilliant flavour of Italian basil that penetrates every drop of this soup, a slight hint of heat from the green chili and of course, the creaminess from the butter and fresh cream.
The tomatoes of course form the base of this recipe. Make sure you pick ripe tomatoes for this one. Wash them thoroughly, and let them boil in water till you see slits. Take them out and place them in ice cold water immediately. Let them cool completely before you start the next set of steps. The skin is peeled off, and then the tomatoes are blended. The blended tomatoes are then cooked with garlic and all the other spices and herbs till all the water is released and the rawness of the tomatoes disappears completely.
I like my tomato and basil soup to have a strong undertone of garlic. It’s a perfect complement to tomato and basil in any case. This recipe makes enough soup for two people. Once the tomatoes are cooked and strained, it reduces by quite a lot. So make sure you follow the measurements in the recipe.