Tangy, creamy, and nostalgic. Heirloom tomatoes kick this tomato basil soup recipe up a notch by adding layers of amazing flavor.
The cream and balsamic vinegar add even more layers of flavor and a few basil leaves add a sweet, fresh twist.
As far back as I can remember, tomato soup has found itself poured into one bowl after the other, never far from me when I really needed it.
There was always a bowl when I had a cold, and always a mug of it on cold winter days. When I was feeling down that I wasn’t put in the soccer game – again – my mom could bring me a few ladle-fulls of the sweet, warm soup.
On summer days, even as I lay drenched in sweat, I begged for a big bowl of tomato soup and a plate stacked high with grilled cheese sandwiches. And if I was really sick, and couldn’t keep even sprite, bread, or rice down, I’d convince myself that tomato soup was the trick. It never was. But it was worth a try.
This isn’t that heated up can of tomato soup. This is tomato soup kicked up a notch – a really big notch.
Cream, Lemon, and Balsamic in this recipe are used as seasonings of sorts. Just enough cream is used to smooth out the flavors and add a creamy back to the tangy tomatoes.
Lemon juice helps cut the sharp flavors in the soup and round everything out. And balsamic vinegar adds a savory, salty, and sweet bite.
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