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
TOMATO BASIL SOUP CROCKPOT
Tomato soup for crockpot. For smoother soup puree in a blender or with an immersion stick. I have used just plain tomato juice and dried basil.
Provided by Dienia B.
Categories Easy
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes, vegetable juice, onion, garlic, basil, Italian seasoning, butter, salt and pepper in crock pot on low so this doesn't boil.
- last 1/2 hour add canned milk
- At end of cooking, puree.
Nutrition Facts : Calories 334.7, Fat 19.1, SaturatedFat 11.3, Cholesterol 55.2, Sodium 1386.2, Carbohydrate 34.5, Fiber 6.4, Sugar 16.6, Protein 11.9
SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC).
- Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
- Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
- Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
- Cover and cook on high for 2 hours.
- Using an immersion blender or a standing blender, puree the soup until creamy.
- Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
- Ladle the warm soup into bowls and garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams
CROCKPOT TOMATO BASIL PARMESAN SOUP
Make and share this Crockpot Tomato Basil Parmesan Soup recipe from Food.com.
Provided by Pinay0618
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
- Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
- Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
- Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.
Nutrition Facts : Calories 427.5, Fat 31.2, SaturatedFat 18.8, Cholesterol 85.5, Sodium 1981, Carbohydrate 22.9, Fiber 3.3, Sugar 6.8, Protein 15.6
FIRE-ROASTED TOMATO BASIL SOUP
Fire-roasted tomatoes bring robust flavor to tomato soup loaded with orzo pasta and vegetables.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
- Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
- Stir in basil. Cook about 1 minute, stirring constantly.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 7 g, TransFat 0 g
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