SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC).
- Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
- Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
- Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
- Cover and cook on high for 2 hours.
- Using an immersion blender or a standing blender, puree the soup until creamy.
- Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
- Ladle the warm soup into bowls and garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams
STOVETOP TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: goya tomato soup, fresh basil, fresh thyme, fresh sage, salt and pepper mix
Provided by Ocean Konte
Yield 5 servings
Number Of Ingredients 5
Steps:
- Over medium heat, fill a small pot with 4 cups (960 ml) of water. Add canned tomato soup to the pot and season with ~10 shakes of pepper.
- Stir the soup and season with basil, thyme, and sage
- Continue stirring for five minutes. Then cover and let simmer for 10 minutes.
- Stir for 2 more minutes and add more salt, pepper, and herbs, to taste.
- Allow the soup to cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 66 calories, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, celery, garlic, kosher salt, pepper, crushed tomato, tomato paste, baking soda, vegetable broth, fresh thyme, fresh basil, bread bowls
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
- Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
- Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1477 calories, Carbohydrate 204 grams, Fat 55 grams, Fiber 9 grams, Protein 35 grams, Sugar 31 grams
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.
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.
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
I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).
Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
SIX-INGREDIENT BASIL TOMATO SOUP
After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread. It's one my favorite basil recipes! -Sarah Perkins, Southlake, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Nutrition Facts : Calories 214 calories, Fat 20g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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