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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
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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