ROASTED GARDEN TOMATO BASIL SOUP
Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.
Provided by mellie65
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
- Bake in preheated oven until very tender and browned, about 2 hours.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
- Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g
GARDEN TOMATO SOUP
This is a vegetarian tomato soup and you can add more basil if you like. I make it a lot at the restaurant I work in, and it is a favorite of customers and staff. If you want a more intense basil flavor, try adding some fresh chopped basil to the soup just before serving. The longer you cook basil the more the flavor mellows.
Provided by ODella Romaine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree whole tomatoes until smooth.
- In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 10.9 g, Fat 3.1 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 752.3 mg, Sugar 5.5 g
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 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.
GARDEN BASIL TOMATO SOUP
Make and share this Garden Basil Tomato Soup recipe from Food.com.
Provided by Chef Ripple
Categories Low Protein
Time 40m
Yield 2-3 cups, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat the canola oil for 2 - 3 minutes over medium heat.
- Saute the onions for 4-5 minutes, avoiding any browning, then add the garlic. Mix together.
- Add the tomatoes, vegetable broth and tomato paste.
- Bring to a boil, then reduce to a simmer for 15 - 20 minutes until tomatoes are soft.
- Remove the soup from the heat, add the basil and blend in a blender or food processor for 2-3 minutes until the mixture is smooth.
- Season with salt, peppers and lemon juice.
- Serve immediatley.
Nutrition Facts : Calories 168, Fat 5.5, SaturatedFat 0.5, Sodium 361.9, Carbohydrate 28.7, Fiber 6.3, Sugar 15.3, Protein 5.6
GARDEN FRESH TOMATO BASIL SOUP
Make and share this Garden Fresh Tomato Basil Soup recipe from Food.com.
Provided by hotdishmama
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a stockpot combine tomatoes, onion, cloves, and chicken brother. Bring to boil and simmer for 20 minutes. Remove from heat, add basil and wine and process in food processor.
- 2. In the empty stockpot, melt butter and in flour to make a roux. Cook roux slowly until medium brown. Gradually whisk in a bit of tomato mixture, then stir in the rest. Season with sugar and salt to taste.
Nutrition Facts : Calories 287.5, Fat 13.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 2032.3, Carbohydrate 30.9, Fiber 5.7, Sugar 16.9, Protein 10
ROASTED TOMATO BASIL SOUP INA GARTEN
I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.
Provided by crispychick
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- Toss together the tomatoes, 1/4 c 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 T olive oil, the butter, and red pepper flakes for 10 minute 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 minute Pass through a food mill fitted with the coarsest blade.
- Taste for seasonings.
- Serve hot or cold.
Nutrition Facts : Calories 311.8, Fat 20.2, SaturatedFat 5, Cholesterol 15, Sodium 1440.5, Carbohydrate 27.8, Fiber 6.4, Sugar 14.4, Protein 8.7
CONVENT GARDEN ROASTED TOMATO SOUP WITH BASIL PUREE
i really like eating and making soup. its ace my mate at work duncan bought me the covent garden cookbook and this is my favourite soup recipe so far. I reckon you make this slimming world freindly by using spray cal or fry light instead of oil and leaving oil out of the basil puree but ill give its pure unadulterated beauty without changes i reckon. It cost me about a £5 to make and it made a lot of servings
Provided by cakeinmyface
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
- heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
- remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
- to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!
GARDEN-FRESH TOMATO SOUP
Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.-Charlotte Goldbery, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.
Nutrition Facts :
GARDEN-FRESH TOMATO SOUP
A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
Provided by paulajo917
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
- Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
- Whisk milk and cornstarch together in a bowl until dissolved.
- Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
- Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
- Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.2 g, Cholesterol 9.7 mg, Fat 5 g, Fiber 5.4 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 1408.8 mg, Sugar 14.1 g
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