How to Make Creamy Tomato Basil Soup

Ingredients

• 4 pieces Tomatoes (ripe, medium-sized; skin removed, seeds discarded)
• 4 cups Tomato Juice (unsalted)
• 14 leaves Fresh Basil Leaves (washed and dried)
• 1 cup Heavy Whipping Cream (full‑fat)
• 0.5 cup Unsalted Butter (cut into cubes)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare boiling water and ice bath

   Fill a large pot with water, bring to a rolling boil, and set a large bowl filled with ice water nearby.

   Time: PT5M

   Temperature: 100°C

2. Blanch the tomatoes

   Using a sharp knife, cut shallow X marks on the bottom of each tomato. Plunge the tomatoes into the boiling water for about 30 seconds, or until the skins begin to separate at the cuts.

   Time: PT1M

   Temperature: 100°C

3. Ice bath and peel

   Remove the tomatoes with a slotted spoon and immediately transfer them to the ice bath. Let sit for at least 5 minutes, then peel off the skins and discard.

   Time: PT5M

   Temperature: 0°C

4. Seed and chop tomatoes

   Cut each peeled tomato in half, scoop out and discard the seeds, then coarsely chop the flesh.

   Time: PT5M

5. Simmer with tomato juice

   Add the chopped tomatoes and 4 cups of tomato juice to the large pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.

   Time: PT35M

   Temperature: 90°C

6. Add basil and puree

   Remove the pot from heat, add the 14 fresh basil leaves, and blend the soup until smooth using an immersion blender.

   Time: PT5M

7. Incorporate cream and butter

   Stir in 1 cup heavy whipping cream and ½ cup butter. Return the pot to low heat, warming the soup gently without boiling.

   Time: PT5M

   Temperature: 80°C

8. Season and serve

   Season with salt and pepper to taste. Ladle into bowls, garnish with a few fresh basil leaves, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

20 g

Fat

35 g

Fiber

4 g