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Originally Posted by BigV
But I do make an excellent tomato basil soup that turns out quite smooth and velvety, and the bits of basil, onion and garlic are really too fine to feel.
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Mmmm, I make tomato basil soup too. It's probably my second favourite, after good old chicken noodle soup. If I'm making a chunky soup I tend to prefer it more stew-like. Lots of chunks and what little broth there is should be thick.