Soup Concentrates

Name: Soup Concentrates
Yield: 4 concentrate portions (each makes 2-3 servings when diluted)
Ingredients: 2 Tbsp olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 2 cans (800 g / 28 oz total) crushed tomatoes; 2 Tbsp tomato paste; 1 tsp sugar; 1 tsp fine sea salt; ½ tsp black pepper; ½ tsp red pepper flakes; 15 g (½ cup) fresh basil, chopped

Rich, deeply flavored soup bases that take up minimal freezer space and turn into dinner in 10 minutes.

4 concentrate portions (each makes 2-3 servings when diluted)

Yield

1 hour

Time

Rich, deeply flavored soup bases that take up minimal freezer space and turn into dinner in 10 minutes.

Ingredients

2 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
2 cans (800 g / 28 oz total) crushed tomatoes
2 Tbsp tomato paste
1 tsp sugar
1 tsp fine sea salt
½ tsp black pepper
½ tsp red pepper flakes
15 g (½ cup) fresh basil, chopped

Method

Heat oil in a large pot. Sauté the onion until soft, about 5 minutes. Add garlic and cook 1 minute.
Add crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes. Simmer for 30-40 minutes until thick and reduced by about half.
Stir in the basil. Blend if desired.
Let cool, then portion into freezer containers or zip-top bags (lay flat for efficient storage).
*To make soup:** Thaw (or cook from frozen). Add 475-700 ml (2-3 cups) broth or water. Heat and stir. Add cream for a creamy version. Serve with crusty bread.

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