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    You are in: Home / Community Forums / Cooking Q & A / Tomato basil soup
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    Tomato basil soup

    Chef Paula #4
    Wed Apr 10, 2013 6:27 pm Groupie
    Hi ya'all-I have a craving for Applebees Tomato Basil soup and have the copy cat recipe from todd Wilburs book-But my problem is that i have no fresh Basil, the recipe calls for 1/3 cup minced- I do have dried and also some Pesto-would either of them work??
    Wed Apr 10, 2013 6:29 pm Groupie
    Pesto usually contains nuts, cheese, and a lot of oil. It might be better suited as a garnish on the soup. To substitute dry basil for fresh, use 1/3 the amount of fresh herb called for (1/3 cup is 5 1/3 tablespoons), but you'll have to put it into the soup early on so it can re-hydrate and infuse the soup. Fresh basil is usually added at the end.
    Chef Paula #4
    Wed Apr 10, 2013 8:15 pm Groupie
    That is what is so strange about this recipe it calls for the fresh basil at the beginning.In the description it says "you may notice that the large amount of basil used here contributes an overwhelming flavor and aroma when first added, but as the soup simmers, the herb mellows to create the perfect clone of the original" That is why I am having such a thought process on this. After the fresh basil is added it cooks 20 minutes-before that the tomatoes and broth cook 20 minutes and then sit 30 before being pureed. So perhaps adding the dried at the very beginning instead of the last 20 minutes would give the same results??
    Wed Apr 10, 2013 8:51 pm Groupie
    That's what I would do.
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