Tomato basil cream soup
Passata gives this soup lycopene and a bright tomato flavor, while cream and cream cheese make the texture softer and more satisfying. Basil adds a fresh aroma and a little potassium without many carbs. The result is a simple cream soup that works for both a light lunch and a warm dinner.
Prepare basil (15 g), keeping a few small leaves for serving. If you want a smoother texture, blend passata (410 g) for 1-2 minutes in advance.
Pour passata (410 g) into a pot, then add cream cheese (60 g), heavy cream (60 g) and butter (56 g). Cook over medium heat for 10-12 minutes, stirring until the butter and cheese fully dissolve and the soup becomes smooth.
Add basil (15 g), salt (4 g) and black pepper (2 g). Cook for another 3 minutes over low heat, then remove from the stove.
Pour the cream soup into bowls and serve hot. If you want an even silkier texture, briefly blend it again right before serving.
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