There’s nothing quite like a warm bowl of soup to comfort you on a chilly day, and tomato cream soup is a classic that’s sure to satisfy. This simple yet delicious recipe combines the sweetness of ripe tomatoes with the creamy richness of heavy cream to create a flavorful soup that’s perfect for lunch or dinner. Whether you’re looking for a quick and easy meal or a comforting treat on a cold evening, this tomato cream soup recipe is sure to hit the spot.
Melt the butter in a large pot over medium heat. Add the chopped onion, dried basil and garlic, and sauté for 3-4 minutes, or until the onion is translucent.
Add the cut tomatoes, water, salt, pepper and dried organ. Stir to combine and bring the mixture to a boil.
Reduce the heat and let the soup simmer for 15-20 minutes, stirring occasionally.
Use a blender to puree the soup until smooth. Alternatively, you can let the soup cool slightly and blend it in batches.
Add salt and black pepper to taste if needed.
Cut slices of bread in strips add melted butter and salt on top and take it to the air-fryer for 4 minutes until it's crispy.
Serve hot, garnished with fresh basil leaves, shredded white cheese, bread and add cream. Enojy!
