Double Batch of This Incredible Soup

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Double-Batch Recipe: Creamy Tomato Basil Soup

For this example, let’s create a double batch of creamy tomato basil soup — a crowd-pleaser that can easily be adjusted for larger quantities. This version is creamy, comforting, and packed with flavor. Let’s get started.

Ingredients (for a single batch):

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried basil (or a handful of fresh basil)
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper, to taste
• Croutons and fresh basil, for garnish

Doubling the Recipe:

• Butter: 4 tablespoons
• Onion: 2 medium onions, chopped
• Garlic: 6 cloves, minced
• Canned Tomatoes: 4 cans (14.5 oz each) diced tomatoes
• Broth: 4 cups chicken or vegetable broth
• Heavy Cream: 1 cup
• Dried Basil: 2 teaspoons (or a full handful of fresh basil)
• Sugar: 2 teaspoons
• Salt & Pepper: To taste
• Croutons and Fresh Basil: For garnish

Instructions for Double Batch:

1. Sauté the Aromatics: In a large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped onions and garlic and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Tomatoes and Broth: Once the onions and garlic are fragrant and tender, add the diced tomatoes (with their juice) and the chicken or vegetable broth. Stir well to combine.
3. Simmer the Soup: Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together. For a smoother texture, you can use an immersion blender to puree the soup. Alternatively, transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
4. Add the Cream and Seasonings: Stir in the heavy cream, basil, sugar, salt, and pepper. Let the soup simmer for another 5 minutes. Taste and adjust seasonings as needed — since you’ve doubled the ingredients, you might need a little more salt or pepper to bring out the flavor.
5. Serve: Ladle the soup into bowls and top with croutons and fresh basil. For an added touch of richness, you can also swirl in extra cream or sprinkle some grated parmesan cheese on top.

How to Store and Freeze Your Double Batch:

• Refrigerating: Let the soup cool to room temperature before transferring it to airtight containers. It will stay fresh in the fridge for 3-4 days.
• Freezing: If you have extra soup, pour it into freezer-safe containers, leaving about an inch of space at the top to allow for expansion. Label the containers with the date. The soup can be frozen for up to 3 months. When ready to eat, simply thaw overnight in the fridge and reheat gently on the stove.

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Conclusion:

Making a double batch of your favorite soup is a smart and time-saving strategy, whether you’re preparing for a big event, stocking up for busy days, or simply want the convenience of having a homemade meal on hand. By doubling the ingredients, you can enjoy the fruits of your labor multiple times — savoring every bowl of that incredible, comforting soup. With this approach, you’ll always have something delicious and homemade, ready to warm you up or impress your guests!