my account had been suspended and i don't know why

Hedoo

i need anyone of the supporting team to answer me please @Kabam Miike @Kabam Zibiit @Kabam Porthos

Comments

Rustyoneil

I’m pretty sure the best chance to get an answer would be to submit a ticket, not post on the forums

Emilia90

Follow these steps:
Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
Serve – ladle into warm bowls and garnish with more parmesan and basil.

Hope this helps

ahmynuts

Follow these steps:
Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
Serve – ladle into warm bowls and garnish with more parmesan and basil.

Hope this helps

This sounds amazing but 4 tbsp butter is CRAZY

PT_99

Were you being naughty this Christmas season? Mr Clause is very disappointed.

(Contact Kabam support through in-game and if they give you generic reply that dont satisfy you then post it here for one last chance, there was a guy who got banned randomly and support laughed at him but then he posted here and got his account back)

SpideyFunko

Follow these steps:
Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
Serve – ladle into warm bowls and garnish with more parmesan and basil.

Hope this helps
This sounds amazing but 4 tbsp butter is CRAZY

i need the rest of the recipe for context

laserjohn26

Funny that you don't know why but everyone on the forum knows why. Well we know it's 1 of 2 things and very likely number 1 used number 2.

GroundedWisdom

Follow these steps:
Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
Serve – ladle into warm bowls and garnish with more parmesan and basil.

Hope this helps

Don't forget the grilled cheese.

ItsClobberinTime

Follow these steps:
Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
Serve – ladle into warm bowls and garnish with more parmesan and basil.

Hope this helps

Excuse me 4 tbsp of butter? If the ban doesn't kill them the heart attack will.

Emilia90

Follow these steps:
Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
Serve – ladle into warm bowls and garnish with more parmesan and basil.

Hope this helps
This sounds amazing but 4 tbsp butter is CRAZY

This is the underfed and calorie starved college student edition

Emilia90

Follow these steps:
Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
Serve – ladle into warm bowls and garnish with more parmesan and basil.

Hope this helps
Don't forget the grilled cheese.

Grilled Cheese with tomato soup is unbelievably good. Especially if you dip it in the soup