Season Tomato Basil Soup

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to be making creamy tomato basil soup. Now we're going to give our soup more seasoning. I've tasted it, and it needs more salt and pepper, really more salt than anything else. It's a matter of opinion; everyone likes different levels of seasoning in their food. That's why I don't ever tell you how much salt and pepper to use, unless it's important to how the recipe is going to turn out. That salt shaker works way too slowly. I've got some sea salt here, and I'm going to shake some into it. It always seems that this recipe takes a lot more salt than you would think. It's because of the tomatoes. Tomatoes Take all the salty flavor out of anything that they're in, which is why tomatoes taste so good with salt all over them. Give this a nice stir, mix it up very well, and see where we are, flavor wise. My prediction is that I'm still going to need a little more in there. My prediction is correct. Let's go back to the sea salt. Once I get this seasoned up right, we'll get it ready for presentation. Once I get it seasoned up right, I want to make sure I scrape down the sides of the pot, just like always. All this is on the sides is reduced down soup; nothing but flavor. It might look kind of nasty, but it's all flavor for your soup. So with that, we're all finished here. Let's put this in a bowl and get it ready to go, and you can see what the final result is going to look like."