Creamy Tomato Soup with Fresh Basil and Cheese Tortellini

This soup recipe I found on Chow.com and sounded like the perfect soup to eat with a gooey grilled cheese sandwich. After a lot of additions to the original recipe and still more to come, when I make it again, it turned out pretty good. I doubled this recipe and will list the extra ingredients I added in pink. Please let me know if you try something different and loved it, the only complaint we had was that it needed a stronger tomato flavor and less acidity. If the ingredients we think will add a more balanced flavor to the soup; the next time we make it I will add them to the list in red. We also noticed the flavor of the soup was significantly better after it had sat and cooled in the pot for a while, so I will also make this soup about two hours before dinner the next time and let it sit for a while and then heat up right before we eat.

Creamy Tomato Soup
By: Chow.com
Origional recipe makes 4 servings

INGREDIENTS

• 1 tablespoon olive oil (2 tbs to double the recipe)
• 1 tablespoon unsalted butter (2 tbs to double the recipe)
• 1 medium white onion and 1 medium yellow onion coarsely chopped (2 medium sweet onions to double the recipe)
• 1 (28-ounce) can whole peeled tomatoes in their juices (2 cans, I used diced peeled tomatoes and it was fine)
• 2 tablespoons tomato paste 
• 1 1/2 cups low-sodium vegetable broth or water (1 carton to double the recipe)
• 2 bay leaves
• 1/3 cup heavy cream (I used about a cup)
• 1/2 tsp dried oregano
• 1/8 tsp (small dash) ground nutmeg
• 1/8 tsp dried thyme
• 1/4 tsp turmeric
• dash of garlic powder
• 1tsp brown sugar
• 1 (19 ounce) package of cheese filled tortellini (use 1/2 pkg for 4 servings)
• bunch fresh basil (about 20+ leaves); half used for puree and half chopped and added to soup with tortellini. (If you can't find fresh basil there is a fresh basil paste that comes in a squeeze tube and can usually be found in the produce departments refrigerated section next to the small packages of herbs. I used about half of the tube.)
• Parmesan cheese

INSTRUCTIONS

1. Heat oil and butter in a medium saucepan over medium heat (use a large soup pot if you're doubling the recipe). Once butter foams, add onion and a big pinch of salt. Season with freshly ground black pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown (the deeper the carmelization the better!), about 15 minutes.
2. Add tomatoes and juices to the pan and stir to crush up tomatoes. Add broth or water and bay leaves and bring to a simmer. Simmer until tomatoes begin to fall apart, about 10 minutes.
3. Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup with half of the fresh basil in a blender until smooth (you may have to do this in batches). Return soup to the stove over low heat and stir in cream, chopped basil, all the dry spices listed above, sugar, Parmesan and tortellinis. Taste and adjust seasonings as desired.
4. Sometimes this soup can turn out a little acidic especially if you eat it right away. So if you're not planning on making this soup a few hours prior to eating it and you feel it's too acidic add 1 tsp of baking soda, stir well and that should help kick it down.