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If you have just a few campers and are looking for some easy camp cooking, try out the simple and quick technique of tin can cooking. All you’ll need is a fresh tin can – a one gallon size can works nicely. Your source of warmth may be little campfire, or when wood burning is prohibited, a small buddy burner will work well, which may be located at sporting good stores or online. Place your meal in the tin could and simply heat the contents of your own can over a flame. You will have a hot meal ready in minutes. This technique works great for soups, beans and tuna fish.
A more time-consuming camp cooking technique that also produces yummy meals is pit cooking. It’s also a wonderful camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating rocks and coals which are buried in the floor. As the stones cool , their emitted heat cooks the food. To pit cookfirst dig a hole that is roughly three times bigger than your own cookware. Line the pit with stones and build a fire in the middle. Once the fire has burned rapidly for approximately an hourpush the warm coals and stones into the middle. Twist your wrapped meals or covered skillets on top of the rocks and coals and put on top. After a couple of hours, you’ll have some delicious camp food to relish.
We hope you got benefit from reading it, now let’s go back to basil tomato soup (instant pot) recipe. You can cook basil tomato soup (instant pot) using 13 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Basil Tomato Soup (Instant Pot):
- Use 1 tbspn butter
- Get 1 small onion
- Take 2 cloves minced garlic
- Take 1 (28 oz) can basil, garlic, & oregano diced tomatoes
- Take 2 cups chicken broth
- Provide 1 cup water
- You need 3/4 cup basil sliced
- You need 1 tspn salt
- Take 1 tspn pepper
- Take 1/2 tspn oregano
- You need 2-4 dash Parmesan cheese grated
- Prepare 2 pinch red pepper flakes
- Take 1/2 cup heavy cream
Steps to make Basil Tomato Soup (Instant Pot):
- Chop onion and sauté with garlic in butter until translucent using instant pot.
- Added tomatoes 🍅, chicken broth, water, basil (saving a bit for garnish), salt, pepper, oregano, and cook for 6 minutes.
- Using a blender, blend until smooth in 2 batches, move to a stovetop pot on “Lo” or “Keep warm” and mix in heavy cream (you can take this time to make a grilled cheese or toast some bread if desired)
- Move to serving bowls, evenly sprinkle Parmesan cheese, add a pinch or two of red pepper flakes for taste and color, and place remaining basil 🌿 in center of bowl.
- VOILA! Take a cooksnap & let us know what you thought!
Instant Pot Tomato Basil Soup (if roasted as above) Turn on the Saute mode, heat some oil, throw in the Italian herbs, fresh or dried whatever is handy. Add in the roasted onions, garlic, tomatoes, fresh basil and liquid, salt. Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to a large soup pot. Bring to a gently boil and cook for several minutes, until the vegetables are tender. In a separate pot, prepare the roux.
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