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How To Make Cream of Tomato Soup

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Nothing brings back childhood memories better that a steaming bowl of cream of tomato soup (unfortunately it was usually out of a can...). Now that I am, essentially, a grown up I still crave the creamy classic but I like to have the real thing made from scratch. Luckily it's easy as can be.
What you'll need: 
1 tbsp olive oil
1 tbsp butter
1 sweet onion
2 cloves of garlic
a large handful of fresh basil
1 tsp dried oregano
2 400g cans of tomatoes and their liquid
600ml vegetable stock
pinch of bicarbonate of soda
360 ml of full fat milk
Heat butter and olive oil in a large pot over medium heat.
Add onions and sweat them with a pinch of salt. Continue to saute until they become golden and soft.
Add garlic and oregano. Finely chop the stems of the basil and add to the pot, reserving the tops for later. Saute for a further minute or two until the garlic is fragrant.
Add the tomatoes and stock to the pot along with a pinch of bicarbonate of soda, season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer for 25 minutes.
Puree the soup using a blender, food processor or stick blender, return to the pot and add milk. Reheat, but do not let it boil
Finely chop and add reserved basil leaves. Check the seasoning. If the tomato flavour is not strong enough you can add a bit of double concentrated tomato puree.
Serve soup. You can add some great toppings like grated parmesan cheese, a swirl of pesto, a pat of butter, or cheese crackers, and serve with grilled cheese sandwiches, a fresh salad, or simply toast slathered in butter.
This recipe is comfort food at its best, and tastes great on a chilly night after trudging through the rain and wind after a long day of work. Enjoy!
Add a bit of heat to your soup with a pinch of dried chilli or a tsp. of lovely smoked paprika. Add along with the garlic and herbs.


I'm not sure what needs

I'm not sure what needs changing? I know that cups are used in recipes here, and when I buy cans packaged for UK they are weighed in grams. Is the problem with tablespoon and teaspoon measurements? All recipes I have seen posted on UK recipe sites seem to use these as standard measurements. Please let me know specifically which forms of measurement are wrong so I can make the appropriate changes. Thanks.

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