Tomato And Fresh Basil Soup Recipes

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.

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.

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.

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.

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.

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.

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.

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.).