Olive Garden Cream Of Tomato And Basil Soup Recipes

Steps:

• Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
• Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

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:

• Slice and arrange tomatoes on large baking tray, sprinkle garlic, shredded basil and a good coating of olive oil over the tomatoes. Roast in the oven preheated to 180C/fan for approximately 50 minutes or until the tomatoes just start burning at the edges
• Finely chop the onion and lighty fry in a knob of butter and a good splash of olive oil until soft but not coloured
• Add the onions to the roasted tomatoes, stock, white wine, tomato puree, salt and pepper and bring to the boil then simmer for 20 minutes stirring every 5 minutes
• Put the sauce into a blender in batches and strain through a sieve using the back of a ladle into a clean large sauce pan then reheat and add the cream but do not boil. Adjust sesoning to taste. Serve with a swirl of cream and sprig of basil.

Steps:

• Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and dried basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, garlic powder, salt and pepper and simmer uncovered for 40 minutes.
• Remove from heat and allow to cool slightly. Puree with an immersion blender or ladle soup into a food processor or blender, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.
• This soup freezes well if you freeze it BEFORE adding the whipping cream - then add the cream after you've defrosted and reheated it. If you decide to do this, be sure to adjust the whipping cream to whatever soup is still left over after you've frozen some.