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The ingredients needed to make Tomato Basil Soup:
- Prepare 2 , 28 oz cans stewed whole tomato
- Provide 2 carrots
- Get 1 onion
- Prepare 1 sweet potato
- Use 2 carton chicken stock (32 oz each)
- Prepare 1 c celery
- Get 3 tablespoons tomato paste
- Get to taste Salt & Pepper
- Provide 1 pinch sugar
- Use Shredded Parmesan cheese
- Use Basil leaves, cut thin
- Provide 3 tablespoon neutral oil
- Use 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!
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