A delightful twist on the classic tomato basil soup, this recipe offers a creamy and flavorful experience perfect for any occasion.
Heat the butter in a saucepan over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion, garlic, carrot, and celery to the saucepan and sauté until softened.
Chop the vegetables evenly for consistent cooking.
Stir in the canned tomatoes, tomato paste, and vegetable broth. Simmer for 20 minutes.
Crush the tomatoes with a spoon for a smoother texture.
Blend the soup with the fresh basil leaves until smooth. Strain if desired.
Blend in batches if your blender is small to avoid spills.
Return the soup to the saucepan and stir in the heavy cream. Heat gently without boiling.
Stir continuously to prevent the cream from curdling.
Season with salt and black pepper to taste. Serve warm.
Garnish with a drizzle of cream or a basil leaf for presentation.
