Alright, let’s talk about that Applebee’s tomato basil soup. You know, the one that’s all warm and tasty? Yeah, that one. I figured out how to make it, or somethin’ real close, anyways. It ain’t rocket science, I tell ya.
First thing’s first, you gotta get yourself some good stuff. We ain’t usin’ no fancy words here. Just plain ol’ ingredients, like what you’d find at the store, or maybe even grow in your garden if you’re lucky.
- Tomatoes: Get the good, ripe ones. The redder, the better, I always say. Don’t matter if they’re big or small, just make sure they ain’t got no bad spots. We used canned in my day, but fresh is good if you can get them.
- Onions: Just your regular yeller onions, the kind you chop up for most anythin’. Don’t need nothin’ fancy.
- Garlic: You know, the stuff that makes everythin’ taste better? Yeah, get some of that. A few cloves, maybe. Don’t over do it or your breath will kill a horse.
- Basil: Now, this is important. This is what makes it basil soup, you get me? Fresh is best, if you can swing it. But if not, that dried stuff in the little jar will do in a pinch.
- Olive Oil: Just a bit, for cookin’ the onions and garlic. Don’t need a whole lot. Any kind will do, I reckon.
- Chicken broth: Or vegetable if that’s your thing. You need somethin’ to make it soupy, right? This is way better than water!
- Cream: This is what makes it all creamy and smooth. Just a little bit, you don’t want it too rich. I like to use half-and-half, that’s the stuff in the carton that ain’t too thick but ain’t too thin, you know.
- Salt and Pepper: For tastin’, of course. Don’t be shy with it, but don’t go overboard neither. Just enough to make it taste right.
Okay, so you got all your stuff together. Now what? Well, it’s pretty simple, really. Even I can do it, and that’s sayin’ somethin’.
First, you gotta chop up them onions. Not too big, not too small. Just right. You know, like when you’re makin’ stew or somethin’. Then, you get a big pot – yeah, the one you use for spaghetti – and put it on the stove. Medium heat, I guess. Pour in a little bit of that olive oil, just enough to coat the bottom. Then, throw in them onions and let ’em cook for a bit. Till they get soft and kinda see-through, you know? Takes a few minutes, maybe.
Next, you chop up the garlic – mince it, I think they call it – and throw that in with the onions. Let it cook for a minute or two, just until you can smell it. Oh, that smell! Makes your mouth water, don’t it?
Now, for the tomatoes. If you’re usin’ fresh ones, you gotta chop ’em up too. If you’re usin’ canned, well, that’s easy, ain’t it? Just dump ’em in the pot. Juice and all. Stir it all up good, then pour in the chicken broth. Enough to cover the tomatoes and then some. You want it soupy, after all.
Bring it all to a boil, then turn it down low and let it simmer for a while. Maybe half an hour, maybe longer. Just until them tomatoes are all cooked and soft. You can kinda mash ’em up with a spoon if you want, or use one of them fancy immersion blenders if you got one. I just use a spoon, works just fine.
Once it’s all cooked and mashed, it’s time for the basil. If you’re usin’ fresh, chop it up fine and throw it in. If you’re usin’ dried, well, just sprinkle some in. Start with a little, you can always add more later. Stir it all up and let it simmer for a few more minutes, just to let that basil flavor get all mixed in.
Finally, the cream. Pour it in and stir it up good. Don’t let it boil, just heat it through. And that’s it. Almost. You gotta taste it, see if it needs more salt or pepper. Add a little bit at a time, until it tastes just right. Remember those canned tomatoes have salt in them, so don’t over do it at first.
And there you have it. Applebee’s tomato basil soup, or somethin’ pretty darn close. It ain’t hard to make, and it tastes mighty good on a cold day. Or any day, really. Soup is good food, I always say. Now go on and make yourself some, you won’t be sorry. And don’t forget to share it with your neighbors. That’s what good folks do, you know.
