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14) Tomato basil soup (thermos-to-pot)

Print Recipe
Cook Time 7 minutes
Total Time 7 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 cups of tomato soup store bought or homemade, blended until smooth
  • 1 cup vegetable broth
  • 1/2 cup of heavy cream or full-fat milk
  • 2 tbsp butter
  • 1/4 cup fresh basil chopped
  • Salt and pepper to taste

Method
 

  1. At home, place the tomato soup in a covered container and refrigerate it until cold. Pack it at 40°F (4°C) or below in an insulated cooler with ice or frozen gel packs; do not use a thermos to chill it.
  2. At camp, pour the chilled soup into a small pot on the burner.
  3. Pour in the broth, butter, and cream. Mix together and heat on medium-low.
  4. Bring the soup to a simmer and heat for 5 to 7 minutes, until it reaches 165°F (74°C). Stir in the basil, season with salt and pepper, and serve.