Ingredients
- 1can (28oz per can) whole peeled tomatoesundrained
- 1can (15oz per can) tomato sauce
- 16oz vegetable broth2 cups
- 1/2stick unsalted butter4 tablespoons
- 3/4oz fresh basil leaveschopped (15-20 leaves)
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 16oz heavy whipping cream (not needed until day of cooking)2 cups
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Add all ingredients to your freezer bag except cream.
- Remove as much air as possible, seal, and freeze.
To Cook
- Thaw freezer bag overnight in refrigerator or in water in the morning.
- Add contents of freezer bag to your crockpot.
- Cook on “low” setting for 4-6 hours.
- Add heavy whipping cream and stir to combine.
- Puree to desired consistency with immersion blender or regular countertop blender.
Could you sub full fat coconut milk for whipping Creme?
Yes, but it will change the taste
could this be cooked, blended, and then frozen again until ready to eat later?
Yes, I don’t see why not. 🙂
I wonder what you could substitute for the tomato sauce?
Can you explain why you want to find a substitute? I’ll help you brainstorm!
Does it have to be heavy whipping cream
I want to make myself some soups for after I give birth, but I was thinking to divide this recipe into like 5 parts and freeze them in smaller bags etc.
When I thaw, could I just cook it on the stovetop in a saucepan? Then blend up.
I know it may sound like a super simple question lol. I’m a complete freezer meal noob, have never ever done it. And th is is my 4th kid 🤦🏽♀️ So I’ve been missing out.
As I was looking through freezer meals on YouTube, I found they all COOKED their meals first which I personally did not like. I am so glad I kept looking around, I found you on Instagram. 💛 I watched all your YouTube videos, then bought your ebook bundle. I’m from Aus, so they conversion was a little too high for me to jump into your pro option (even though I really really wanted to!). BUT, I received your Recipe Index email and I saw he generous offer you gave to me and I COULD NOT resist it. Such a great savings and I just wanted to say thank you so much for dropping your price even lower than the online sale price.
You have a new obsessed fan, all the way from the land down under! Xx.
Omg so many spelling errors in my rushed excited typing 🤦🏽♀️ I hope you can figure out what I was trying to say in the muddle ups lol.
I see this reply is almost a year later, but search up Souper Cubes. They are like cup sized silicone ice cube trays. I freeze single serving sized soups in them.
What could I add to the soup to thicken it a bit & how much?
Instead of heavy cream you can add several cooked potatoes, then put it all in a blender to puree it. An old Italian trick.
This soup is absolutely delicious!
A huge hit in my house, the thing is it never makes it to the freezer bags because they always want to eat it!
You won’t be sorry if you make this, it a 🌟win🌟 win!!!! 🥰😃🥰😃
I love this soup!!! The only thing I did a little different was to add the heavy whipping cream (about 1-1 /2 T ) to the individual bowls as I served it. That way I could freeze the remaining soup. I recommend cooling the soup just a little before adding whipping cream so it doesn’t curdle. I cooked it on the stove top and it only took about 30-40 minutes.
I used also used salted butter and eliminated the 1/2 t of salt