This meal is pretty simple. My goal for this meal was to freeze the leftovers and see then later how the soup tasted after being frozen. We used some of our leftover crackers from last week’s meal.
If you are a soupie, then I would recommend this recipe as a base to start with. It’s pretty basic and as I got into it, I realized I could have tweaked the recipe more to my liking. The end result was good, but this wasn’t my favorite. I love tomato basil soup and wished I would have thought sooner to change a few things up. I’ll have to try my ideas next time!
If you are making any sort of homemade soup that calls for heavy cream, and you like having that creamy effect, then I would highly recommend using a hand immersion blender. She mentions that you could put this in the blender in batches if you don’t have a hand immersion blender. I say save yourself the trouble, pay the $15 at Wal-Mart and get one. They come in handy for so many little things if you think to use.
What I liked about this soup:
*Very simple, basic ingredients
*I’ve realized I like anything that calls for heavy cream.
*Pretty quick, including prep time
*You can leave it on your stove for a while if you need to make it ahead of time.
*I liked using minced bacon! This gave the soup a nice flare.
*The quality of taste was the same when eating it after it was frozen.
*if you haven’t tried it yet, Lisa’s homemade crackers are really yummy. They went well with this soup.
What I will do differently next time:
*Use less onion. She calls for a whole onion in this recipe. Mike and I felt like it was too much for our liking. I think this is what sort of ruined it for us actually.
*I think I will use some different herbs next time. I LOVE tomato basil soup and this is inspiring to try making my own that I really like.
Overall, I would give this a 3.5 on taste, but only because of the onion. I don’t want to hold that against the recipe 🙂 Very tasty and cozy for a winter day!
Cheers! Next week, we’ll be having Spinach Gnocchi!