Creamy Tomato-Basil Soup
Yields about 8 cups
Sweet vine-ripened tomatoes are the key to flavor in this creamy soup. If your tomatoes are not at their peak of sweetness, add ½ teaspoon sugar to the soup.
Add the onions and cook, stirring occasionally, until softened, about 7 min.
Tie the basil sprigs together with a piece of kitchen twine.
Add the basil, tomatoes, chicken stock, salt, and pepper to the onions.
Bring to a boil over high heat, reduce the heat to medium low and
let simmer until reduced by one-quarter, about 20 min.
Let cool. Remove the basil sprigs.
In a blender, purée the soup in batches until very smooth, at least 3 min.
Ladle the hot soup into bowls and garnish with the fresh basil.
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