Rich and Creamy Tomato Basil Soup

Ingredients and Weight:

• Roma tomatoes: 2 pounds
• Yellow onion: 1 medium
• Garlic cloves: 2
• Olive oil: 2 tablespoons
• Chicken broth: 4 cups
• Heavy cream: 1 cup
• Fresh basil: 1/2 cup, chopped
• Salt and pepper: to taste
• Parmesan cheese, grated (optional): for garnish

Preparation Time:

• 15 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Quarter the tomatoes and roughly chop the onion and garlic.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the tomatoes and cook for 10 minutes, or until they have softened and released their juices.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the tomatoes are very soft.
5. Transfer the soup to a blender and puree until smooth. Return to the pot.
6. Stir in the heavy cream, basil, salt, and pepper. Heat through for 5 minutes, or until warmed.
7. Garnish with grated Parmesan cheese, if desired.

Nutritional Information:

• Calories: 220 per serving (1 cup)
• Fat: 10g
• Protein: 7g
• Carbohydrates: 25g

Dish Characteristics:

• Creamy and flavorful tomato soup
• Rich and savory with a hint of sweetness from the tomatoes
• Vibrant red color
• Perfect appetizer or light lunch

User Comments:

• "This soup is so creamy and delicious. I love the tangy tomato flavor and the hint of basil."
• "I made this soup for a dinner party and everyone raved about it. It's a great way to showcase fresh tomatoes."
• "I added a splash of balsamic vinegar for a little acidity, which really balanced out the flavors."

Special Precautions and Tips:

• Use ripe, flavorful tomatoes for the best flavor.
• If you don't have a blender, you can use an immersion blender to puree the soup.
• This soup can be made ahead of time and reheated when ready to serve.
• For a vegan version, use vegetable broth and omit the heavy cream.