ROASTED TOMATO SOUP WITH FRESH BASIL
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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
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.
FRESH TOMATO SOUP WITH BASIL AND FARRO
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed into satiny sweetness. To mimic the creaminess of many tomato soup recipes, I often blend softly stewed tomatoes with a grain, in this case, farro. It adds an earthy flavor, and body, to make a tomato soup with bona fide stick-to-your ribs inclinations.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h30m
Yield 6 small servings
Number Of Ingredients 8
Steps:
- Pour 8 cups cold water and 1 1/2 tablespoons salt into a pot and bring to a boil over high heat. Lower heat to medium, add the farro and basil stems, and cook until grains are tender but still a little chewy, about 25 minutes. Drain, reserving the liquid.
- Heat the oil in a large pot over medium-high heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Stir in the leek and a pinch of salt. Reduce the heat to medium and cook leeks until soft, about 5 minutes.
- Stir in the tomatoes, 1/2 teaspoon salt and 1 cup reserved cooking liquid. Bring to a simmer. Cook until the tomatoes have completely fallen apart, about 30 minutes.
- Using an immersion blender, blender or food processor, purée the tomato mixture until smooth (you may have to do this in batches). Add half the farro and pulse until the grains are broken down and the soup is a chunky purée. Stir in the remaining farro. If the soup seems thick, add more cooking liquid. Taste and add more salt if needed. Ladle the soup into serving bowls. Drizzle with oil; top generously with black pepper and torn basil leaves.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 2 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 725 milligrams, Sugar 10 grams
TOMATO AND FRESH BASIL SOUP
A wonderful, comfort food that fills the house with a wonderful aroma. Originally from Vegetarian Cooking by Linda Fraser.
Provided by basia1
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.).
Nutrition Facts : Calories 303.4, Fat 24.4, SaturatedFat 13.4, Cholesterol 69.9, Sodium 134.6, Carbohydrate 15.4, Fiber 3.6, Sugar 8.5, Protein 3.6
FRESH TOMATO SOUP WITH BASIL
This is delicious served hot or even so, on a warm day served ice-cold! with a crusty bread. Please note, fresh basil is to be added towards the end of the cooking time, whereas when using dried basil, it needs to be added alongwith the tomatoes.
Provided by AaliyahsAaronsMum
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter or olive oil in a thick saucepan, and add in the chopped onion, garlic and potato and soften them gently without browning for about 10-15 minutes.
- Add the tomatoes, if you are using dried basil then add it in now alongwith the worcestershire sauce, stir well and let them cook for a minute.
- Pour in the stock and give it a good stir and season with salt and pepper and cover and simmer for 30 minutes.
- Blitz the soup and then pass it through a sieve to extract the skins and pips.
- Check seasoning, add in the fresh basil then return the pan to heat and bring to boil again.
- Serve hot or ice-cold.
Nutrition Facts : Calories 181.3, Fat 7.7, SaturatedFat 4.1, Cholesterol 19.1, Sodium 245.2, Carbohydrate 23.4, Fiber 3.8, Sugar 8.2, Protein 6.2
FRESH TOMATO BASIL SOUP
Another fabulous recipe from www.meals.com. Use fresh, ripe tomatoes for a full flavour. This low-cal, heartwarming soup is great served with freshly toasted crusty bread.
Provided by Anu_N
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144, Fat 8.2, SaturatedFat 3.3, Cholesterol 17.1, Sodium 67.5, Carbohydrate 13.6, Fiber 2, Sugar 4.5, Protein 5.5
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4.8/5 (17)Total Time 30 minsCategory Appetizers, Side Dishes, SoupsCalories 123 per serving
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