TOMATO BASIL SOUP
A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g
TOMATO BASIL SOUP
This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
Provided by spatchcock
Categories Vegetable
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- Add the tomatoes and the stock.
- Bring to a boil and then reduce to a simmer.
- Cook until soup is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
- Serve immediately.
TOMATO BASIL SOUP
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
CREAMY TOMATO BASIL SOUP
Puree tomato, shallot and basil for a creamy soup that's pure comfort.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with croutons and basil.
CLEAR TOMATO-BASIL SOUP
Amaze your friends! The ingredients are chopped up in a blender, then allowed to drip. The result is a perfectly clear (not red) tomato soup! This recipe comes from Laocook.com.
Provided by threeovens
Categories Clear Soup
Time 12h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Chop the tomatoes (large dice) and rough chop the basil; place all the ingredients into a blender, in batches, and process only a few seconds so that you get a coarse chop, not a pulp.
- Taste and adjust seasonings.
- Place all the ingredients into a cheesecloth bag that you fashion, and suspend over a bowl for 6 hours or overnight; discard the first few red drops, then the liquid will be clear. Do not squeeze the bag or you will color the liquid.
- Spoon into individual serving bowls and garnish as desired.
Nutrition Facts : Calories 145.9, Fat 1.4, SaturatedFat 0.2, Sodium 615.5, Carbohydrate 32.5, Fiber 8.2, Sugar 23.8, Protein 6
CREAMY TOMATO-BASIL SOUP
Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!
Provided by Alok
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
- Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g
CLEAR TOMATO SOUP
This recipe is so simple, but so yummy. It is very satisfying on a cold night, and comes in handy when you want to make something quick and flavorful. This is my own recipe which I developed because when I was making my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe, I always had tons of leftover tomato juice that I didn't want to keep wasting. I decided to make soup and ended up getting a "free meal" so to speak. So, this meal is three things: economical, efficient, and comforting to eat.
Provided by alice Dave
Categories Clear Soup
Time 20m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all the ingredients in a saucepan and cook on medium heat.
- Let it cook to thicken up a little and for the flavors to mature.
- Serve with cheesebread or Croutons.
- I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
- I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!
Nutrition Facts : Calories 112.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1333.3, Carbohydrate 21.5, Fiber 2.2, Sugar 17.3, Protein 3.9
TRADITIONAL TOMATO BASIL SOUP
This soup is so fresh and so easy! Rachael Ray made a similar soup on 30 minute meals and I just tweaked it a bit to fit our tastes. This soup goes great with grilled cheese or salad and bread.
Provided by ajean
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk on medium in saucepan. Place remaining ingredients in food processor or blender and blend until smooth. Pour tomato mixture into milk. Bring to a boil. Immediately decrease heat to low and simmer 15 minutes.
Nutrition Facts : Calories 204.8, Fat 10.3, SaturatedFat 6.2, Cholesterol 33, Sodium 365.7, Carbohydrate 22, Fiber 3.1, Sugar 6.5, Protein 8.2
TOMATO BASIL SOUP
After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. -Chris Baker of South Lake Tahoe, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).
Nutrition Facts : Calories 201 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1004mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein.
CREAMY TOMATO BASIL SOUP
This recipe came from my friend, Michelle, who I used to work with...This was her Mom's recipe -- who was the chef in a small bistro here in Southern Indiana...Michelle's Mom passed away a couple of years ago and I'm so proud to have this recipe to pass on...
Provided by Stacky5
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.).
- Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
- Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!
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