Easiest Way to Prepare Quick Tomato Basil Soup


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Tomato Basil Soup
Tomato Basil Soup

Before you jump to Tomato Basil Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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When you go to the grocery store, be smart about it. When you make informed and wise purchases at the grocery store, your meals will get much healthier automatically. At the end of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to go to your house and make something from your kitchen. Your house should be stocked with healthy foods and ingredients. This way—even if you pick out something a little greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are many things you can go after to become healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do a lot to enable you to get healthy and lose pounds. Make smart choices every day is a great start. A good amount of physical activity each day is also critical. Don’t overlook that health isn’t only about just how much you weigh. It is more about making your body as powerful as it can be.

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 that.

The ingredients needed to make Tomato Basil Soup:
  1. You need 2 , 28 oz cans stewed whole tomato
  2. Take 2 carrots
  3. Provide 1 onion
  4. You need 1 sweet potato
  5. You need 2 carton chicken stock (32 oz each)
  6. Get 1 c celery
  7. Provide 3 tablespoons tomato paste
  8. Use to taste Salt & Pepper
  9. Prepare 1 pinch sugar
  10. Provide Shredded Parmesan cheese
  11. You need Basil leaves, cut thin
  12. You need 3 tablespoon neutral oil
  13. Provide 12 oz Heavy cream
Steps to make Tomato Basil Soup:
  1. Prep: Rustic cut the onion, and celery. Peel, thin “coin slice” the carrot, and cut sweet potato to approx. 1 inch dice. Set aside
  2. 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
  3. 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!
  4. 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.
  5. Once you’ve reduced stock, add cream, reduce to desired consistency over a medium-low heat.
  6. 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.
  7. Place into proper container, and refrigerate. Garnish with basil/parmesan upon serving for best results!

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