A delightful and creamy tomato soup with a hint of basil, perfect for summer days.
Prepare the tomatoes by washing them thoroughly.
Use ripe tomatoes for the best flavor.
Cut a small 'X' on the bottom of each tomato, then blanch them in boiling water for 30 seconds to loosen the skins.
The 'X' cut helps peel the tomatoes easily.
Peel the tomatoes and remove the seeds, then dice them into small pieces.
Removing the seeds ensures a smoother soup texture.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a clean flavor.
Add the diced onion and sauté until translucent.
Stir frequently to prevent burning.
Add the diced tomatoes and cook until they soften, about 15 minutes.
Cover the pan to retain moisture.
Blend the cooked mixture until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended mixture to the saucepan, stir in the cream, and season with salt and pepper to taste.
Adjust the seasoning gradually to your preference.
Serve the soup warm, garnished with fresh basil leaves.
Add a drizzle of olive oil for extra flavor.
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