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Tomato Basil Soup

Before you jump to Tomato Basil Soup recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

A lot of us believe that comfort foods are bad for us and that we must keep away from them. Often, if the comfort food is candy or some other junk food, this is very true. Other times, though, comfort foods can be completely nutritious and it’s good for you to eat them. There are several foods that actually can boost your moods when you consume them. When you are feeling a little down and need an emotional pick-me-up, test out a couple of these.

Make a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to boost your mood. This is because these foods are loaded with magnesium, which helps to increase serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given moment. The more of this chemical in your brain, the better you’ll feel. Nuts, on top of bettering your mood, can be a superb source of protein.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Test out these hints instead!

We hope you got insight from reading it, now let’s go back to tomato basil soup recipe. To cook tomato basil soup you only need 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Tomato Basil Soup:
  1. Take 2 , 28 oz cans stewed whole tomato
  2. You need 2 carrots
  3. Take 1 onion
  4. You need 1 sweet potato
  5. Take 2 carton chicken stock (32 oz each)
  6. Use 1 c celery
  7. Provide 3 tablespoons tomato paste
  8. Take to taste Salt & Pepper
  9. Prepare 1 pinch sugar
  10. Get Shredded Parmesan cheese
  11. Provide Basil leaves, cut thin
  12. Use 3 tablespoon neutral oil
  13. You need 12 oz Heavy cream
Instructions 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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