Soup-e Reyhan va Gojeh Farangi (سوپ ریحان و گوجه فرنگی) — Persian Basil and Tomato Soup

• 1200 gFresh ripe tomatoes (cored and quartered)
• 200 gYellow onion (finely diced)
• 12 gGarlic (minced (about 3 cloves))
• 45 gUnsalted butter (divided)
• 15 mlOlive oil (about 1 tablespoon)
• 30 gTomato paste (about 2 tablespoons)
• 8 gGranulated sugar (about 2 teaspoons, adjust to taste)
• 8 gFine sea salt (about 1 1/4 teaspoons, plus more to taste)
• 1 gBlack pepper (about 1/2 teaspoon)
• 1 gGround turmeric (about 1/2 teaspoon)
• 900 mlChicken broth (low-sodium preferred)
• 40 gFresh basil leaves (stems removed, loosely packed (about 2 cups))
• 180 mlHeavy cream (about 3/4 cup, at room temperature)
• 10 mlLemon juice (about 2 teaspoons, optional for brightness)

Instructions

1. 1

   In a heavy pot over medium heat, melt 30 g of the butter with the olive oil. Add the diced onion and cook for 8–10 minutes, stirring often, until soft and translucent but not browned. Add the minced garlic and cook 45–60 seconds until fragrant, keeping the heat moderate to avoid bitterness.

2. 2

   Stir in the tomato paste, turmeric, black pepper, and the granulated sugar. Cook for 2 minutes, stirring constantly, to caramelize the paste slightly and round out acidity. Add the quartered tomatoes and 1/2 of the salt, then cook uncovered for 10 minutes, stirring and pressing the tomatoes to release juices.

3. 3

   Pour in the chicken broth and bring to a gentle boil over medium-high heat, about 6–8 minutes. Reduce to low, partially cover, and simmer for 20 minutes to soften the tomatoes completely and concentrate flavor. Skim any foam if needed, and stir every 5 minutes to prevent sticking.

4. 4

   Turn off the heat. Blend the soup until completely smooth using an immersion blender, or carefully transfer to a countertop blender in batches (do not fill more than halfway). For an extra-velvety texture, pass the blended soup through a fine-mesh sieve back into the pot, pressing with a ladle.

5. 5

   Return the pot to low heat. Add the basil leaves and simmer gently for 2 minutes to infuse without dulling the herb. Stir in the remaining 15 g butter until glossy. Taste and adjust with the remaining salt as needed, keeping the soup at a bare simmer to protect the fresh basil aroma.

6. 6

   Lower the heat to the minimum. Slowly drizzle in the room-temperature heavy cream while stirring continuously, and warm for 3–4 minutes without boiling to prevent curdling. If using, stir in the lemon juice just before serving. Ladle into bowls and serve hot, with a smooth, creamy finish.