Creamy Tomato Basil Soup

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot

2. Step 2

   Add the onion and cook over medium heat, stirring occasionally, until soft and translucent.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 gr Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the garlic and tomato paste. Cook until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Add the tomatoes, vegetable stock, sugar, salt, and black pepper. Break up the tomatoes with the spoon and stir well.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Granulated Sugar, 1.0 gr Ground Black Pepper, 9.0 gr Salt, 1600.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

5. Step 5

   Increase to high heat and bring the soup to a boil.

   Timer: 3 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally.

   Timer: 20 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Add the basil and cook over low heat until wilted.

   Timer: 2 min (fixed)

   Ingredients used: 25.0 gr Basil

   Cookware: large pot, wooden spoon

8. Step 8

   Remove the pot from the heat and blend until smooth with an immersion blender.

   Timer: 3 min (fixed)

   Cookware: Immersion Blender, large pot

9. Step 9

   Stir in the cream and warm the soup over low heat without boiling.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream

   Cookware: large pot, wooden spoon