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Before you jump to Tomato Basil Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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As you can see, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to tomato basil soup recipe. You can have tomato basil soup using 13 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Tomato Basil Soup:
- Provide 2 , 28 oz cans stewed whole tomato
- Prepare 2 carrots
- Take 1 onion
- Use 1 sweet potato
- Prepare 2 carton chicken stock (32 oz each)
- Provide 1 c celery
- Get 3 tablespoons tomato paste
- Get to taste Salt & Pepper
- Take 1 pinch sugar
- Get Shredded Parmesan cheese
- Provide Basil leaves, cut thin
- Provide 3 tablespoon neutral oil
- Provide 12 oz Heavy cream
Steps to make Tomato Basil Soup:
- Prep: Rustic cut the onion, and celery. Peel, thin “coin slice” the carrot, and cut sweet potato to approx. 1 inch dice. Set aside
- In a deep saucepan, add neutral oil, sweet potato, and carrots. Sauté over medium-low heat until both soften a bit, then add: onion and celery. Continue cooking
- When celery and onion soften, add tomato paste, and increase heat to full medium. As heat increases you want a slight burn of the paste on the bottom of the pan. Slight!!! Nothing crazy!
- Once you get a decent char from the tomato paste, add chicken stock, and tomatoes.(do not drain tomatoes) Reduce heat to medium-low, and reduce stock a bit. This is where you build flavor through reduction of water in the soup.
- Once you’ve reduced stock, add cream, reduce to desired consistency over a medium-low heat.
- Once the soup is at the proper consistency, remove from heat. Let cool for 10 minutes, run the soup through a blender until creamy. The extra carton of stock is for loosening the soup if needed.
- Place into proper container, and refrigerate. Garnish with basil/parmesan upon serving for best results!
Saute onions to a medium caramelization. Add garlic, oregano, dried basil and tomato paste. In a large pot, melt butter over medium heat. Stir in garlic, carrots and onions. Cook over medium-low heat until the onion is tender.
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