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.
RICH AND CREAMY TOMATO BASIL SOUP
The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 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
CREAMY TOMATO-BASIL SOUP
Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!
Provided by Alok
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g
TOMATO BASIL SOUP
This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
Provided by spatchcock
Categories Vegetable
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- 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.
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.
PROVENçAL TOMATO AND BASIL SOUP
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
- Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams
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