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This tomato basil blend has become my go-to comfort meal during chilly weather. I've tested countless versions until landing on what's now our household's top pick. It delivers a velvety, flavorful experience that puts restaurant offerings to shame while secretly incorporating veggies my little ones can't detect. Whether you start from scratch or use canned as your foundation, you'll get amazing results either way.
Benefits of This Hearty Soup
There's nothing quite like enjoying a steaming bowl of tomato soup with fresh basil mixed in. It's what my crew constantly requests, particularly during colder months. You've got options for preparation – stovetop, slow cooker, or instant pot all work great. The taste outdoes what you'd find at your favorite café, and you'll typically have enough for tomorrow's lunch too.
What You Need
- Olive Oil: Standard kitchen oil can substitute
- Tomatoes: Canned work for winter, go with fresh during summer
- Carrots: They add natural sweetness
- Onion: Use whatever type you have
- Celery: Enhances the overall taste
- Tomato Paste: For deeper flavor
- Chicken Broth: Vegetable broth works for alternatives
- Fresh Basil: The key ingredient that transforms it
- Butter: Creates additional richness
- Plus: Flour, cheese, cream, salt and pepper
Let's Make Soup
- Start Here:
- Sauté your veggies in oil until softened and fragrant.
- Make Your Base:
- Add tomatoes, paste, broth, and dried herbs. Let everything simmer together.
- Blend It:
- Process until smooth – a regular or stick blender will do the job nicely.
- Make It Creamy:
- Combine butter and flour, then gradually stir in to create thickness.
- Finish Strong:
- Stir in your cheese, cream, and fresh herbs last.
- Get Ready to Eat:
- Give it one final warm-up and you're set to serve.
Hidden Nutritional Value
My children never spot all the veggies packed into this soup. The smooth blending hides those carrots, celery, and onions completely in the creamy mixture. It's my clever trick for sneaking nutrients into fussy eaters, and it succeeds without fail.
Cook It Your Way
Sometimes I load everything into the slow cooker before heading out. When I'm rushed, my pressure cooker comes to the rescue. The traditional stovetop method's perfect when I'm around to keep an eye on things. Just choose what suits your schedule – you'll get fantastic results regardless of your cooking method.
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Perfect Pairings
We can't resist dipping grilled cheese into this soup. Garlic bread makes a great alternative, or just add a basic side salad. My kids always ask for extra cheese sprinkled on top, and I'll often add some fresh basil leaves when available.
Storing For Future Meals
This soup actually tastes even better the day after as flavors meld together. It'll stay good in your fridge for about five days if you don't finish it sooner. Want to store some longer? Just skip adding cream and cheese – you can mix those in when you warm it up down the road.
Frequently Asked Questions
- → Want no cream?
Try coconut milk as a swap. Blended cashews work wonders too. You can even mash in some potatoes. You'll still get that nice thickness. Just need something to make it creamy.
- → Need smooth soup?
An immersion blender does the job best. You can blend right in the cooking pot. Don't worry about a few splashes. Start slowly at first. Run through a strainer if you want it extra smooth.
- → Can you freeze it?
Don't add cream before freezing. Just freeze the base mixture. Mix in cream after reheating. Stays good frozen for three months. Let it thaw overnight in your fridge.
- → Need it no wheat?
Go for gluten-free flour blends. Plain rice flour works fine too. You can actually skip flour altogether. Just blend more tomatoes for thickness. It'll still come out nice.
- → Rather skip meat broth?
Vegetable broth works wonderfully. You can make your own broth too. Plain water is okay in a pinch. You'll just need a solid base. Add extra seasonings if needed.
- → Getting too thick?
Pour in more broth gradually. Don't blend too much. Watch how much cream you add. Water it down with warm water. It's an easy problem to fix.
- → Taking it places?
Wrap it up to stay warm. Take extra herbs separately. Warm it up when you arrive. Pack dry toppings apart. Maybe bring a backup option just in case.
- → Need it faster?
Grab canned tomatoes instead. Chop herbs ahead of time. Cook vegetables quickly. Stick to one pot cooking. It'll still taste pretty fresh.
- → Making big batch?
You can easily double everything. Just grab a larger pot. It might take longer to cook. Remember to stir more frequently. Leftovers freeze really well.
- → Want more flavor?
Toss in extra fresh herbs. Try roasting your tomatoes first. Consider roasted garlic too. Add seasoning throughout cooking. A splash of wine can work wonders.
- → Too acid taste?
Mix in a bit of sugar. Pour in more cream. Try adding some carrots. Extra butter helps smooth it out. Let it cook longer on low heat.
- → Need garnish ideas?
Nothing beats fresh basil leaves. Try a drizzle of cream on top. Crunchy croutons are great. Sprinkle some grated cheese. Even toasted pine nuts look fancy.
Conclusion
Enjoyed this? Give tomato basil pasta a shot. Or whip up some creamy vegetable rice. They've both got that same lovely herb flavor.