Okay, so I’ve been craving that tomato basil soup from Applebee’s, you know the one? It’s creamy, it’s tangy, and it’s just perfect for a chilly evening. Instead of driving out, I decided to try making it myself. I mean, how hard could it be, right?
First, I grabbed my laptop and started hunting for recipes online. There were tons, but they all seemed a bit different. I wanted to find something that was close to the Applebee’s version, so I looked at a few different sources. Finally, I found one that looked pretty promising and easy.
Then came the grocery shopping. I needed olive oil, onions, garlic, crushed tomatoes, chicken broth, and of course, fresh basil. Oh, and some V-8 juice, which was a bit surprising, but hey, I’m not a chef. I figured it was for extra flavor, or some added nutrition, who knows.
Back home, I chopped up the onions and garlic. I heated some olive oil in a big pot and tossed them in. While they were cooking, I opened the cans of crushed tomatoes and measured out the chicken broth. Once the onions and garlic were soft, I poured everything into the pot.
- Sautéed 1/2 cup of chopped onion and 2 minced garlic cloves in 1 teaspoon of olive oil.
- Added two 28-ounce cans of crushed tomatoes to the pot.
- Poured in 2 cups of V-8 juice and 1 cup of chicken broth.
- Chopped about 14 leaves of fresh basil.
I brought the whole mixture to a boil, then reduced the heat and let it simmer. The recipe said 30 minutes, but I think I let it go a little longer, maybe 45, just to let the flavors really blend together. Smelled amazing, by the way. My whole kitchen smelled like an Italian restaurant.
Finally, I used a blender I had to puree the soup with the fresh basil leaves. I poured myself a big bowl, and honestly? It was pretty darn close to Applebee’s. Maybe even better because I knew exactly what went into it.
The soup was really good, but the nutrition facts were a bit of a surprise. Apparently, a serving has about 180 calories, 11 grams of fat, and 16 grams of carbs, and only 79 calories, 0.0 g of fat, 14 g of carbs if you use vegan options. I guess that’s something to keep in mind for next time. Still, it was a fun little cooking adventure, and I’d definitely make it again.
