Freshtomatobasilsoup Recipes

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.

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.

Steps:

• (Note: I totally omit the cream. After cooking and then processing, the soup has a nice thick consistency that doesn't really need to be thickened more- or the added calories. Simply omit the pressing of the soup through the sieve and the addition of the c) Heat the oil and butter in a large saucepan until foaming.
• Add the onion and cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
• Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dred tomato paste, with salt and pepper to taste.
• Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
• Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
• Add the cream and heat through, stirring.
• Do not allow the soup to approach the boiling point.
• Check the consistency and add more stock if necessary, then season with salt and pepper.
• Pour into heated bowls and garnish with basil.
• Serve at once.
• (Can also be frozen and served later.).

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.

Steps:

• In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
• Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
• Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
• Provided by Chef Jim Coleman

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!

Steps:

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.

Steps:

• In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds.
• Transfer to colander; cool slightly and peel off skin.
• Cut tomatoes in half; remove seeds and chop.
• In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes.
• Add the garlic and cook 1 minute longer.
• Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes (If using canned tomatoes, decrease cooking time to 10 minutes).
• Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
• Return to saucepan, and add red pepper, basil and milk to the soup.
• Heat until hot but do not boil.
• Season to taste with salt and pepper.
• Divide the soup into two warm bowls and serve immediately.
• Garnish with fresh basil leaves, if desired.
• As stated use only the soy milk for the Vegan version.

Steps:

• In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.
• Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes.
• Pass soup through a food mill set over a bowl to puree; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs if desired.