TOMATO BASIL SOUP
(Makes about 1 Gallon)
In a Stock Pot Add:
2.5 Quarts Water or (10 Cups)
5 Tbsp Chicken Base or Vegetable Base (be sure it is base, not stock)
2 Tbsp Fresh Chopped Garlic
1 Cup Chopped Carrots
1 Cup Chopped Celery
2 Cups Chopped Yellow Onion
1 Tbsp Lemon Juice
5 Tbls Frozen or Fresh Basil, Rough Chopped
1 Tbsp Dried Basil Flakes
1 tsps Bay Loaf Powder
2 Tbsp Chopped Parsley
3 Tbsp Italian Seasoning
2 tsps Rosemary
2 tsps Salt
2 tsps Black Pepper
4 Tbsp Sundried Tomatoes
Simmer for 2 Hours, Stir Occasionally, then add:
8 Cups Crushed Tomatoes
Immersion blend until fairly smooth. Simmer for 30 minutes.
Add 2 Tbsp- 4 Tbsp Sugar, to taste
Add 1 Tbsp White Vinegar & remove from heat
BAKING TIP: This Tomato Basil Soup recipe freezes nicely, and it can be made in larger batches. For food safety, thaw inside refrigeration. Be sure to freeze in containers that are food safe, and intended to freeze liquids in.
(Makes about 1 Gallon)
In a Stock Pot Add:
2.5 Quarts Water or (10 Cups)
5 Tbsp Chicken Base or Vegetable Base (be sure it is base, not stock)
2 Tbsp Fresh Chopped Garlic
1 Cup Chopped Carrots
1 Cup Chopped Celery
2 Cups Chopped Yellow Onion
1 Tbsp Lemon Juice
5 Tbls Frozen or Fresh Basil, Rough Chopped
1 Tbsp Dried Basil Flakes
1 tsps Bay Loaf Powder
2 Tbsp Chopped Parsley
3 Tbsp Italian Seasoning
2 tsps Rosemary
2 tsps Salt
2 tsps Black Pepper
4 Tbsp Sundried Tomatoes
Simmer for 2 Hours, Stir Occasionally, then add:
8 Cups Crushed Tomatoes
Immersion blend until fairly smooth. Simmer for 30 minutes.
Add 2 Tbsp- 4 Tbsp Sugar, to taste
Add 1 Tbsp White Vinegar & remove from heat
BAKING TIP: This Tomato Basil Soup recipe freezes nicely, and it can be made in larger batches. For food safety, thaw inside refrigeration. Be sure to freeze in containers that are food safe, and intended to freeze liquids in.
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