![\"217\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/03\/217.jpg\")
<\/a><\/p>\nChunky Tomato Soup with Basil Oil<\/strong><\/p>\n Tomato soup is one of my favorite soups.<\/p>\n <\/p>\n I make it often and I thought I had perfected my tomato soup.<\/p>\n But then I was watching a show on Foodnetwork and this lady who cooks for her food truck<\/a> added something interesting to her tomato soup.<\/p>\n Baking soda!!!<\/p>\n Who knew!!<\/p>\n I was skeptical but when I tried it in my tomato soup, she was right! It made the soup taste so much better!!<\/p>\n I also borrowed her idea of adding “basil oil” to my tomato soup.<\/p>\n This was an awesome idea, too. It gives an interesting depth to the flavor.<\/p>\n \u30d0\u30b8\u30eb\u30aa\u30a4\u30eb\u3067\u4ed5\u4e0a\u3052\u308b\u30c8\u30de\u30c8\u30b9\u30fc\u30d7<\/strong><\/p>\n \u30c8\u30de\u30c8\u30b9\u30fc\u30d7\u3002<\/p>\n \u5148\u65e5FoodNeowork\uff08\u30d5\u30fc\u30c9\u30cd\u30c3\u30c8\u30ef\u30fc\u30af\uff09\u3068\u3044\u3046\u30c1\u30e3\u30f3\u30cd\u30eb\u3067\u3001<\/p>\n \u76ee\u304b\u3089\u3046\u308d\u3053\u306a\u30c8\u30de\u30c8\u30b9\u30fc\u30d7\u3092\u7f8e\u5473\u3057\u304f\u4ed5\u4e0a\u3052\u308b\u79d8\u5bc6\u3092\u30b2\u30c3\u30c8\u3002<\/p>\n \u201c\u30d9\u30fc\u30ad\u30f3\u30b0\u30bd\u30fc\u30c0\u3092\u3072\u3068\u3064\u307e\u307f\u201d\u3002<\/p>\n \u3048\u3063\uff1f\u3001\u3068\u601d\u3063\u305f\u306e\u306f\u79c1\u3060\u3051\u3058\u3083\u306a\u3044\u306f\u305a\u3002<\/p>\n \u534a\u4fe1\u534a\u7591\u3067\u3001\u65e9\u901f\u8a66\u3057\u3066\u307f\u307e\u3057\u305f\u3088\uff5e\u3002<\/p>\n \u3072\u3068\u3064\u307e\u307f\u5165\u308c\u308b\u3068\u3001\u79d1\u5b66\u306e\u5b9f\u9a13\u307f\u305f\u3044\u3067\u3001\u3057\u3085\u308f\uff5e\u3063\u3068\u5c11\u3057\u6ce1\u304c\u305f\u3061\u307e\u3059\u3002<\/p>\n \u3067\u3001\u5473\u898b\u3092\u3057\u3066\u307f\u308b\u3068\u3001\u78ba\u304b\u306b\u7f8e\u5473\u3057\u3044\uff01<\/p>\n \u30c8\u30de\u30c8\u306e\u9178\u5473\u304c\u307e\u308d\u3084\u304b\u306b\u306a\u308b\u3001\u3068\u3067\u3082\u8868\u73fe\u3057\u305f\u3089\u826f\u3044\u3067\u3057\u3087\u3046\u304b\u3002<\/p>\n \u305c\u3072\u4e00\u5ea6\u304a\u8a66\u3057\u3092\uff5e\u3002<\/p>\n \u3067\u3001\u4eca\u56de\u3001\u3082\u3046\u4e00\u3064\u3001\u540c\u3058\u756a\u7d44\u4e2d\u306b\u3084\u3063\u3066\u3044\u305f\u30d0\u30b8\u30eb\u30aa\u30a4\u30eb\u3092\u30c8\u30de\u30c8\u30b9\u30fc\u30d7\u306b\u5782\u3089\u3059\u3001\u3068\u3044\u3046\u306e\u3002<\/p>\n \u30d0\u30b8\u30eb\u30aa\u30a4\u30eb\u306e\u4f5c\u308a\u65b9\u3092\u3084\u3063\u3066\u306a\u304b\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u81ea\u5206\u3067\u52dd\u624b\u306b\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u30b3\u30ec\u3001\u7f8e\u5473\u3057\uff5e\u3044\uff01<\/p>\n \u3053\u3053\u306b\u3001\u30d1\u30b9\u30bf\u3092\u5165\u308c\u305f\u308a\u3057\u3066\u3082\u3088\u3055\u305d\uff5e\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Chunky Tomato Soup with Basil Oil Tomato soup is one of my favorite soups.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,28,29],"tags":[],"class_list":["post-35099","post","type-post","status-publish","format-standard","hentry","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35099"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35099\/revisions"}],"predecessor-version":[{"id":35136,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35099\/revisions\/35136"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– canola oil
\n– 2 cloves garlic, chopped
\n– 1 onion, chopped
\n– 1 stalk celery, chopped
\n– 1 can chopped tomatoes
\n– 1~2 bay leaves
\n– dry oregano
\n– 1~2 teaspoons sugar
\n– a pinch of baking soda
\n– salt and pepper
\n– crushed red pepper
\nbasil oil
\n– olive oil
\n– 1 clove garlic, cooked
\n– 1 cup basil
\n– a pinch sugar
\n– salt and pepper1. Make tomato soup. Cook garlic, onion, and celery with oil. Add tomatoes, oregano, and bay leaves. Cook for about 15 minutes over low heat. Remove the bay leaves. Puree the vegetables using a hand blender. Keep some chunks. Add sugar, baking soda, salt, pepper, and red pepper.
\n2. Make basil oil. In a tall container combine garlic and basil. Add olive oil and process using the hand blender. Continue to add oil until you achieve a preferred consistency. I also add some water where I cooked garlic, too, but it’s optional. Add sugar, salt, and pepper.
\n3. Serve soup with basil oil.<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"