Passata-based Tomato Soup is effortless to prepare and can be served within thirty minutes. This Soup comprises Passata (tomato sauce), sugar, heavy cream, and several other ingredients. Best of all, this recipe requires no slicing, blending, or knife work. It cannot be any simpler than that! If a quick dinner of velvety tomato soup is on the menu, I recommend pairing it with my Easy Grilled Cheese with a Twist. So, how to make tomato and basil soup recipe using Passata?
Tomato And Basil Soup With Passata
Passata-based Tomato Soup is effortless to prepare and can be served within thirty minutes. Best of all, this recipe requires no slicing, blending, or knife work. It cannot be any simpler than that!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Time Total: 35 minutes
- Course: Main Course And Soup
- Servings: 4 servings
- Heavy-bottomed vessel
- measuring spoons and cups
- wooden spoon
- Frying pan to roasted pine nuts if using
- 1 bottle of Passata, 24.5-ounce or 680-milliliter bottle
- 1 cup salt-free chicken broth
- 1/2 cup cooking cream at 35%
- 1 shallot, peeled and uncut.
- 1 fresh basil sprig with 5-6 leaves
- 1 teaspoon of kosher salt
- 1 teaspoon of white sugar
- 1 piece Parmigiano-Reggiano rind, 1-inch by 2-inch piece or 2.5 centimetres by 5 centimetres
- 1/4 cup of roasted pine nuts
- 4 tablespoons of 35% cooking cream
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Add tomato sauce and chicken broth. Begin by pouring the Passata into a saucepan with a heavy bottom. To “clean” the bottle’s contents, add the chicken stock, replace the lid, and shake vigorously. The mixture is then poured into the saucepan.
1 bottle passata,1 cup unsalted chicken stock
Mix additional ingredients. Next, add the remaining ingredients (except for the pine nuts and other cream for garnish, if desired), except for the pine nuts and additional cream. Even though the shallot is left whole, it will impart flavor to the broth without contributing any chunks. Cover the vessel and simmer over low heat for thirty minutes, stirring occasionally. When finished, discard the Parmigiano rind, shallot, and basil leaves.
1/2 cup of 35% cooking cream, 1 shallot, 1 sprig of fresh basil, 1 teaspoon of kosher salt, 1 tablespoon of white sugar, and 1 piece of Parmigiano-Reggiano rind.
While the broth cooks. Warm a small skillet over medium heat. Add the pine nuts to the pan, frequently moving and agitating them until golden brown. It should take 10 minutes to complete. As soon as pine nuts begin to roast, they can rapidly turn from a gorgeous golden brown to a charred black.
1/4 cup of roasted pine nuts
To serve. The dish is garnished with caramelized pine nuts and drizzled with cream. Best wishes
Utilize cream that is labeled “cooking cream.” This variety of heavy cream is specially formulated to withstand high temperatures during cooking. Tomatoes and other acidic foods can cause dairy to curdle or split. A thick “cooking cream” will prevent the broth from curdling.
Although other tomato products, such as tomato sauce, could be used in this recipe, Passata is ideal for this Soup because it is designed for recipes with a reduced cooking time. In addition, Passata does not contain tomato seeds or peel, so the broth’s texture will be silky.
Remember to stir the broth frequently while it is cooking to prevent sticking.
It would help if you did not discard the exterior of Parmigiano-Reggiano cheese. Put the peels in the freezer for future use and mix them to soups and stews for added flavor.
How To Store Leftover Tomato And Basil Soup Recipe Using Passata?
It is essential to preserve the flavor of your tomato and basil broth made with Passata for later consumption. Follow these measures to protect the freshness and taste of your leftovers:
- Cool the Soup: Before storing the Soup, allow it to settle to room temperature. It prevents condensation and preserves the integrity of the Soup.
- Refrigeration: Refrigeration is ideal if you intend to ingest the leftovers within a few days. Place the Soup in an impermeable container or a plastic bag you can seal. Ensure that the container is well-sealed to prevent odors from permeating the broth. You can refrigerate it for up to three or four days.
- Freezing: Freezing is a beautiful option for extending the storage period. Pour the Soup into a container you can freeze or portion out into smaller portions for convenience. Allow for some expansion space, as liquid expands when chilled. The container must be securely sealed and dated. You can preserve passata-based tomato and basil soup for two to three months.
- Thawing and Reheating: When you’re ready to consume the residual Soup, defrost it overnight in the refrigerator if it’s frozen. Reheat it over low to medium heat, stirring intermittently, on the stovetop. You can also use a microwave, but start the food frequently to ensure even heating.
- Optional: When reheating, feel free to add a drizzle of olive oil or freshly chopped basil to enhance the flavor.
The tomato and basil broth recipe with Passata is a flavorful and speedy way to enjoy a classic dish. The combination of Passata and basil creates a delicious, aromatic broth that is simple to prepare and a pleasure to the palate.
Thank you for reading….