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I’m sorry for any inconvenience, but I cannot access external websites, including specific web pages or URLs. However, I can provide you with a general tomato basil soup recipe. If you have any specific questions or need help with a particular aspect of the recipe, please let me know, and I’ll be happy to assist you. Here’s a basic tomato basil soup recipe:
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 (14.5-ounce) cans of diced tomatoes
1 (14.5-ounce) can of tomato sauce
1 cup vegetable broth
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
1/2 cup heavy cream (optional for a creamy soup)
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and garlic to the pot and sauté for about 5 minutes or until the onion is translucent and fragrant.
Add the diced tomatoes, tomato sauce, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally.
Stir in the chopped basil leaves and season with salt and pepper to taste.
If you want a creamy soup, you can add the heavy cream at this point. Stir well to combine and heat the soup through.
Using an immersion blender or a regular blender, carefully blend the soup until it reaches your desired consistency. Be cautious with hot liquids in a blender.
Once the soup is smooth, return it to the pot and heat it over low heat until it’s hot and ready to serve.
Taste the soup and adjust the seasonings as needed.
Serve the tomato basil soup hot, garnished with additional fresh basil leaves if desired. You can also top it with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Enjoy your homemade tomato basil soup!