Mississippi Delta Tomato Basil Soup Recipe
You Will Also Need
- Mississippi Delta Tomato Basil Soup Mix
- 6 cups Chicken broth
- 1 Can tomato puree (29 oz.)
- 2 tbsp Brown sugar
- 1 cup Light or heavy cream (8 oz.)
Here's What You Do
- In a 3 or 4-quart non-aluminum pot*, bring broth to a boil.
- Reduce heat and stir in soup mix. Return to a simmer, cover and cook for 15 minutes.
- Stir in tomato puree and brown sugar.
- Return to a gentle simmer, cover and cook for 10 minutes.
- Reduce heat and slowly stir in the cream.
- Continue cooking, uncovered on low for 5 minutes, and serve!
*Aluminum reacts with the acid in tomatoes and may cause a metallic taste.
A naturally vegetarian soup, just use vegetable broth. We recommend a non-aluminum cooking pot because aluminum reacts with the acid in tomatoes and may cause a metallic taste.
You Will Also Need:
- 4 cups vegetable broth (32 oz.)
- 1 can crushed tomatoes (29 oz.) with basil and herbs
- 2 Tbsp. brown sugar
- 1 can garbanzo beans, drained (14 oz.)
Here’s What You Do:
- In a 3 or 4-quart non-aluminum pot, bring broth to a boil.
- Reduce heat and stir in soup mix. Return to a simmer, cover, and cook for 15 minutes.
- Add tomatoes, brown sugar.
- Return to a gentle simmer, cover, and cook for 10 minutes.
- Stir in garbanzo beans and continue on low heat for 10 minutes. and serve!
* This soup will thicken. May need additional 2 cups of broth when reheating.
* For a creamier version add 1 cup cream or non-dairy cream substitute for the last 10 minutes of cooking.
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Add 3/4 lb fresh shrimp, peeled, and deveined for last 5 minutes of cooking. Garnish each serving with 1/2 cup crumbled feta, blue or parmesan cheese.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 1 1/2 cups chopped, fresh or frozen carrots or cauliflower with the soup mix.
- For creamy texture, add broth and mash vegetables into the soup as they cook (or use a hand immersion blender to puree).
- To reduce sodium: use a low-sodium broth, bone broth, or stock.
- For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
- For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
- For added nutrition: look in your fridge/garden and add any vegetables you have on hand!