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Basil Tomato Soup
July 25, 2011

Usually the reviews are spot-on on this site, but I'm surprised this recipe got such rave reviews. I made it exactly as specified and ended up with a bland, chunky, watery mess of a soup. I was able to save it with SIGNIFICANT alterations: doubled the basil, added oregano, red pepper flakes, lots of salt and pepper, and 1/2 cup freshly grated sharp cheddar cheese. Also, it is crucial that you put this sauce in a food processor / blender to get the right consistency of a smooth, creamy soup. The above gave it a lot more flavor, a thicker consistency, and the blender step is crucial for if you don't want chunks of tomato and pieces of basil leaves in the soup. Blending it evens out the flavor and texture. Turned out great- but people should know that this is just a base recipe- you have to do a lot to get it to be a great soup.

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