30-Minute Tomato Basil Soup Altered

This tomato basil soup recipe is a light, healthy, and delicious vegetarian dinner that comes together quickly on busy nights!  Add protein: chunks of chicken, can of tuna, bacon bits, grated cheese, what is the cooked ground beef doing in the back of the fridge?
Ingredients:

• 1 Tab olive oil
• ½ c chopped onion (Use frozen, they are already transparent)
• 2 tsp minced or pressed fresh garlic (about 2 large cloves)
• 3 (14.5 oz) cans diced tomatoes, not drained
• 2 c vegetable broth (or sub with chicken broth)
• 2 Tab brown sugar
• Kosher salt and ground black pepper, to taste
• ½ c sour cream or cream or half-and-half, at room temperature
• ¼ c  fresh basil (or 1 tablespoon of dried basil in a pinch)
• 1 c red wine

Directions:

1. In a large pot, heat olive oil over medium-low heat.
2. Add onion.
3. Sauté until tender, about 3-5 minutes.
4. Add garlic and cook until fragrant, about 30 more seconds.
5. Transfer onions to your smoothie blender.
6. Add  broth, and brown sugar to the pot.
7. Heat on medium burner.
8. Blend the onions and tomatoes, one can at a time, until pureed.  (or not for a really quick soup.)
9. Add to the soup pot
10. Bring the soup to a boil.
11. Reduce the heat to low.
12. Simmer (uncovered) over low heat for about 15 minutes.
13. Place basil in blender
14. Add 1/2 c wine.
15. Blend until smooth.
16. Add to soup pot.
17. Add the rest of the wine (if you didn’t drink it!)
18. Stir in the cream until well combined.
19. Serve warm.
20. Garnish each bowl with grated Parmesan cheese and fresh basil, if desired.

Servings: 8-9 cups
Source:  Based on theseasonedmom.com/ Blair Lonergan with alterations by Ginger

Notes:

1. Start with room temperature cream (rather than cold cream). Room
   temperature cream or half-and-half is less likely to separate or curdle when added to the hot soup.
2. Don’t use milk in lieu of the cream or half-and-half. Milk doesn’t have
   enough fat to yield the same rich, creamy flavor and texture.  (or add 2 Tab butter.)
3. Don’t omit the sugar. It’s important to use sugar in tomato recipes in
   order to balance the acidity of the tomatoes. The end result is a more
   complex, richer tomato flavor.
4. The total amount of seasoning necessary will depend on the saltiness of
   your broth. Taste the soup as you’re cooking it and season with salt and
   pepper as you go. This is a matter of personal preference, so you can make
   your soup as salty (or not) as you like.
5. Use an immersion blender (or a regular blender in batches) to puree the soup until it reaches the desired consistency. You can leave some chunks of tomatoes, or make it completely smooth.
6. I wonder what it would taste like with a teaspoon of curry powder?