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 WITH CHICKEN
Try a new take on a comfort food classic with our Tomato-Basil Soup with Chicken. This tomato-basil soup has veggies and chicken to make it more hearty.
Provided by My Food and Family
Categories Home
Time 37m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat 1/4 cup dressing in medium saucepan on medium heat. Add chicken; cook 8 to 10 min. or until done. Remove chicken from pan; set aside.
- Add remaining dressing to saucepan. Add carrots, onions, garlic and 1/4 cup basil; cook and stir 5 min. Stir in chicken broth and tomatoes. Bring to boil; cover. Simmer 10 to 15 min. or until vegetables are tender, stirring occasionally. Remove from heat.
- Add remaining basil. Use immersion blender to blend soup until smooth. Add chicken and cheese; stir. Bring to boil; simmer 5 min., stirring occasionally.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
CHICKEN TOMATO BASIL SOUP
I LOVE chicken along with tomato and basil.....heck I just love tomato with basil! I whipped this up last night and hubby loved it so I thought I would post it. Hope you enjoy!!
Provided by Drazen
Categories Stocks
Time 2h20m
Yield 5-7 serving(s)
Number Of Ingredients 19
Steps:
- Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft.
- While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.
- When meat is done, add it to the pot.
- Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.
- An hour before the soup is done, cook pasta.
- When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.
- ENJOY!
FAVORITE BASIL-TOMATO SOUP
I love this tomato soup. Even my husband likes it, and he says he doesn't like tomatoes!
Provided by JulieO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 9
Number Of Ingredients 6
Steps:
- Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
- Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes.
- Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 14.1 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 506 mg, Sugar 0.7 g
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
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