I’m really excited to have Jennifer Cote from The Grateful Table sharing a warming and comforting tomato basil soup with us. Jennifer just released a brand new eBook called,Soup’s On! Made From Scratch and you can find it on Amazon for FREE until Saturday. Grab your copy today!
I was excited that Diana has so graciously allowed me to guest post, since my new soup ebook, Soup’s On, just got published this week. I’m running a free offer on it too, through Saturday, which you can pick up at Amazon.
I love soups. They are typically made with humble ingredients, but through various cooking processes, those ingredients get transformed. What a great way to get our daily dose of veggies!
This tomato basil soup recipe is one from the cookbook; it’s a simple one, and gluten-free. One can tweak it as necessary. Fresh-grated orange zest will brighten the flavor (although frozen orange juice concentrate substitutes nicely in a pinch).
We serve this soup a lot at The New Deli—it’s quite popular. And it’s easy to have the ingredients on hand. We freeze big batches of homemade pesto in plastic zip-lock bags. When the pesto’s frozen in a thin layer like that, it’s easy to break off a chunk of it for any given meal. It only takes minutes to thaw, but it’s good and fresh!