Basilzuccsoup Recipes

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FAVORITE BASIL-TOMATO SOUP



Favorite Basil-Tomato Soup image

I love this tomato soup. Even my husband likes it, and he says he doesn't like tomatoes!

Provided by JulieO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 30m

Yield 9

Number Of Ingredients 6

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, or more to taste, finely chopped
1 teaspoon white sugar
1 cup heavy whipping cream
½ cup butter

Steps:

  • Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
  • Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes.
  • Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 14.1 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 506 mg, Sugar 0.7 g

HOW TO EASILY MAKE PESTO FROM FRESH BASIL



How to Easily Make Pesto from Fresh Basil image

This WONDERFUL and easy recipe is courtesy of http://www.pickyourown.org. As expensive as basil pesto is in the stores, you'd think it was difficult to make; but it is incredibly easy. The only equipment you need is a food processor, blender or chopper.

Provided by Adrienne in Reister

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

2 cups basil (fresh leaves, stuff them into a measure cup and press them down with your hand, it's not a precise m)
1/4 cup parmesan cheese (grated)
1/4 cup pine nuts (if you don't have pine nuts, you can use walnuts or hazelnuts)
3 garlic cloves, finely minced (or 1 tablespoon of prepared minced garlic)
1 tablespoon lemon juice (helps prevent the pesto from turning brown upon exposure to the air)
1/4 cup extra virgin olive oil
1 teaspoon sugar

Steps:

  • Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
  • Wash the basil. Just wash them in a large bowl under cold water, no soap!
  • Chop the pine nuts and garlic in the food processor. If you don't have a food processor, you can use a blender.
  • Add the basil leaves, lemon, and olive oil and chop. Stuff the basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.
  • Chop the mix until it forms a thick, smooth paste.
  • Add the grated Parmesan cheese to the food processor and blend! IMPORTANT NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto.
  • Add 1 teaspoon of sugar or Splenda to the batch to bring the flavor alive. (Optional).
  • The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
  • Serving? Most people serve it over pasta or use it to season fish and chicken dishes.

Nutrition Facts : Calories 865.2, Fat 84.9, SaturatedFat 13.5, Cholesterol 22, Sodium 389.2, Carbohydrate 15.9, Fiber 2.9, Sugar 6.4, Protein 17.6

TOMATO BASIL SOUP



Tomato Basil Soup image

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

6 tablespoons butter
1 onion, thinly sliced
15 baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1 (28 ounce) can tomato sauce (such as Hunt's®)
1 (8 ounce) can tomato sauce (such as Hunt's®)
1 ¼ cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
1 ½ cups heavy whipping cream

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

SIX-INGREDIENT BASIL TOMATO SOUP



Six-ingredient Basil Tomato Soup image

After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread. It's one my favorite basil recipes! -Sarah Perkins, Southlake, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 6

2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) chicken broth
18 to 20 fresh basil leaves, minced
1 teaspoon sugar
1 cup heavy whipping cream
1/2 cup butter

Steps:

  • In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Nutrition Facts : Calories 214 calories, Fat 20g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

TOMATO BASIL SOUP



Tomato Basil Soup image

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

4 medium carrot, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
1 can (29 ounces) tomato puree
5 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk

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.

CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons chopped green onion
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons sherry or additional chicken broth
2 tablespoons minced fresh basil
2 teaspoons sugar

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

TOMATO BASIL SOUP



Tomato Basil Soup image

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

1 tablespoon olive oil
1 medium sweet onion, chopped
1 (14 1/2 ounce) can ground peeled tomatoes
5 cups vegetable stock or 5 cups chicken stock
salt & freshly ground black pepper (use kosher salt--much better!)
1/2 cup loosely packed fresh basil, thinly sliced
2 cloves garlic (crushed)

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.

CREAMY TOMATO-BASIL SOUP



Creamy Tomato-Basil Soup image

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

¼ cup butter
¼ cup olive oil
1 ½ cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
½ cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

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

CREAMY ZUCCHINI-BASIL SOUP



Creamy Zucchini-Basil Soup image

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Provided by Amy Myers, MD

Categories     HarperCollins     HarperCollins     Soup/Stew     Summer     Zucchini     Basil     Quick and Healthy     Healthy     Wheat/Gluten-Free     Dairy Free

Yield 2 servings

Number Of Ingredients 8

1 tablespoon avocado oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups Gut-Healing Bone Broth
1/4 cup basil leaves
1 clove garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Steps:

  • In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
  • Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

CREAM OF BASIL SOUP



Cream of Basil Soup image

I really enjoy creating my own recipes. This one evolved one afternoon when I had an abundance of basil in my garden. I serve it to the ladies' reading club, and everyone wanted the recipe!-Aida Von Babbel, Coquitlam, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 cups chicken broth
1 cup minced fresh basil
1/4 cup butter, cubed
3 tablespoons all-purpose flour
White pepper to taste
3 cups milk
1/2 cup sour cream

Steps:

  • In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

Nutrition Facts :

TOMATO BASIL SOUP



Tomato Basil Soup image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 medium sweet onion, chopped
1 can ground peeled tomatoes
5 cups vegetable or chicken stock
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced

Steps:

  • Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. 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.

VEGETABLE SOUP WITH SWEET BASIL



Vegetable Soup with Sweet Basil image

The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield : 6 servings

Number Of Ingredients 15

2 small leeks, white part only
1 large potato, peeled
1 small onion
2 stalks celery
1 medium zucchini
12 green beans
2 medium carrots, peeled
6 tablespoons olive oil
3 tablespoons water
1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
6 ripe tomatoes, peeled and seeded
4 medium garlic cloves
30 fresh basil leaves, washed and dried
Salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
  • In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
  • Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
  • Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
  • Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.

ZUCCHINI AND BASIL SOUP



Zucchini and Basil Soup image

Blend a little potato into this soup for a rich and creamy texture.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more, for drizzling
1 cup chopped onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
2 cups chopped zucchini
1 cup packed fresh basil leaves, plus some leaves, for serving
Chopped toasted almonds, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

PERFECT BASIL SAUCE



Perfect Basil Sauce image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

1 green onion, chopped
3 tablespoons roughly chopped fresh basil
1 large clove garlic, minced
1/2 cup prepared mayonnaise
3 tablespoons sour cream
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

  • Blend the green onion, basil, garlic, mayonnaise, sour cream, and Worcestershire sauce in a blender until creamy and pale green. Taste the sauce and season with salt and pepper, if needed.

VEGETABLE SOUP WITH BASIL AND GARLIC SAUCE



Vegetable Soup with Basil and Garlic Sauce image

Categories     Soup/Stew     Food Processor     Bean     Garlic     Basil     Bacon     Fennel     Spinach     Spring     Healthy     Cabbage     Simmer     Gourmet

Yield Makes 6 to 8 (makes about 16 cups) servings

Number Of Ingredients 25

For soup
1 small fennel bulb (sometimes called anise)
1/4 pound sliced pancetta, chopped
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 medium boiling potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
1 bay leaf (not California)
1 1/2 teaspoons salt
9 cups water
1 (10-ounce) package frozen baby lima beans
1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed
5 ounces baby spinach (5 cups)
For pistou
3 large garlic cloves
1/2 teaspoon kosher salt
1 1/2 cups fresh basil leaves
1/4 cup extra-virgin olive oil
1 ounce grated parmesan (1/3 cup)

Steps:

  • Make soup:
  • Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
  • Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
  • Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
  • Make pistou while soup is simmering:
  • Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
  • Top servings with a spoonful of pistou, then stir.

VEGGIE SOUP WITH BASIL SAUCE



Veggie Soup with Basil Sauce image

A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!

Provided by Emily Idlewild

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 15

½ cup cubed potatoes
½ cup chopped onion
½ cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
¾ cup fresh corn kernels
¼ cup coarsely chopped fresh basil
⅓ cup tomato puree
3 cloves garlic, minced
⅓ cup olive oil
⅓ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  • When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g

CREAMY BASIL SAUCE



Creamy Basil Sauce image

No actual cream is used. This is very nice over pasta. If you want you can also add some smoked salmon or chunks of tunafish.

Provided by Chef Dudo

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon margarine
1 garlic clove, minced
1 1/2 tablespoons flour
1 cup milk
1/8 teaspoon salt
1/2 cup fresh basil, chopped (or 1 tablespoon dried)
1/4 cup parmesan cheese or 1/4 cup pecorino cheese, rasped
fresh black pepper

Steps:

  • Melt margarine in sauce pan and saute garlic for 1 minute.
  • At low temperature add flour.
  • Stir to make a paste.
  • Slowly add milk to paste until you achieve an even consistency.
  • Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
  • Pour over freshly cooked pasta.

Nutrition Facts : Calories 209.1, Fat 13.8, SaturatedFat 5.9, Cholesterol 28.1, Sodium 463.5, Carbohydrate 11.7, Fiber 0.6, Sugar 0.2, Protein 9.8

BASIL & ZUCC SOUP



Basil & Zucc Soup image

Make and share this Basil & Zucc Soup recipe from Food.com.

Provided by JustJanS

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon oil
1 medium onion
2 cloves garlic, crushed
6 medium zucchini, finely chopped
3 cups water
2 chicken stock cubes, crumbled
2 teaspoons sugar
1 tablespoon lemon juice
1/3 cup chopped fresh basil

Steps:

  • Heat the butter and oil in a medium saucepan, add the onion and garlic, sir over a medium heat for about 2 minutes or until the onion is soft.
  • Stir in all the other ingredients-except the basil- bring to the boil, reduce to a simmer and cook uncovered for about 20 minutes or until the zucchini is tender.
  • Stir in the basil.
  • Blend or process the mixture until smooth.
  • Return to the pan and reheat.
  • Serve topped with sour cream, paprika, and extra basil leaves if you wish.

Nutrition Facts : Calories 131.1, Fat 7, SaturatedFat 2.4, Cholesterol 7.9, Sodium 630.7, Carbohydrate 16.3, Fiber 3.8, Sugar 8.5, Protein 4.4

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2016-08-28 allow to cook until fragrant, about 30 seconds. add the tomato puree, juice, broth, tomato sauce brown sugar, salt and pepper. stir and then allow to come to a boil. boil for 10 minutes and turn down to a simmer. add the milk and simmer for 10-15 minutes. Stir in the butter and basil. Meanwhile, cook the pasta per package instructions.
From ohsweetbasil.com


BASIL OIL RECIPE – SO GOOD YOU'LL WANT TO DRINK IT! - SKINNYTASTE
2019-08-19 Instructions. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce. Use immediately or refrigerate. Flavors are even more intense the …
From skinnytaste.com


HOW TO MAKE BASIL SIMPLE SYRUP (AND WHAT TO DO WITH IT!)
2012-05-01 Instructions. Combine the sugar, water, and basil leaves in a small saucepan and heat over medium heat. Bring mixture to a simmer, stirring occasionally, until the sugar dissolves into the water. Remove from heat and let the syrup cool. Pour the basil syrup through a sieve or strainer to remove the basil leaves.
From ohmyveggies.com


BASIL SAUCE CREAMY PASTA SHRIMP - LIFE CURRENTS
2019-05-01 Melt butter in a small saucepan. Stir in garlic and cook until fragrant, about 1 minute. Stir in flour to form a paste. Cook for 1-2 minutes. Gradually and slowly stir in milk and broth, and cook stirring constantly until the mixture comes to a bubble on the edges. Stir in basil, wine, salt, thyme, and pepper.
From lifecurrentsblog.com


HOMEMADE BASIL PESTO RECIPE & TIPS - THE MEDITERRANEAN DISH
2020-08-14 Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking. Dry the basil very well.
From themediterraneandish.com


BASIL RECIPES | ALLRECIPES
Discover tasty ways to enjoy this “king of herbs” in pesto, pasta, salads, soups, and sauces.
From allrecipes.com


KEEP YOUR COOL WITH CHILLED BASIL SOUP - KITCHN
2015-07-27 You blend the cashews with kale, basil, garlic, and some salt and pepper, and let it hang out in the fridge until it’s sufficiently chilled. For some crunchy contrast, top the soup with a corn-cucumber salad. This soup is summer in a bowl — no cooking required. → Get the Recipe: Chilled Cream of Basil Soup with a Corn + Cucumber Salad ...
From thekitchn.com


CREAMY TOMATO BASIL SOUP - MIDWEST FOODIE
2020-10-07 Add a splash of the crushed tomatoes to the pan to deglaze the pan and scrape the yummy bits off the bottom of the pan. Add tomatoes, pesto, and vegetable broth to the pot. Turn heat up to medium-high, cover, and bring to a gentle simmer. Then reduce heat to medium-low and gently simmer, covered for about 10 minutes.
From midwestfoodieblog.com


RAW BASIL SOUP RECIPE SIMPLE AND SAVORY | BLENDER BABES
Instructions. Place water, basil, tomatoes, pepper, and garlic into the blender in the order listed and secure lid. For Blendtec: Press the WHOLE JUICE button 1 time. For Vitamix: VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 45 seconds.
From blenderbabes.com


TOMATO BASIL SOUP RECIPE - THE HOMESTEAD GARDEN
2014-02-14 Directions: In a large pot, bring the tomatoes and broth to a boil. Reduce heat, cover and simmer for 10 minutes. Add basil and sugar. Let it simmer for 5-8 more minutes. Reduce heat to low, then stir in cream and butter (do not stop stirring as you add the cream to prevent curdling). Cook until butter is melted.
From thehomesteadgarden.com


BASIL SAUCE - LOVE & GOOD STUFF
2019-08-08 How to make basil sauce. This truly couldn't get any easier. Remove the leaves from the basil and make sure they are nice and clean, then throw them into a food processor along with all the other ingredients. Process on high for a minute or two or until the basil leaves have broken down enough that they form a sauce but are still a tiny bit ...
From loveandgoodstuff.com


BASIL SIMPLE SYRUP - GREAT FOR COCKTAILS, MOCKTAILS - GASTRONOM …
2022-02-06 To make a homemade syrup at home is simple. Combine water and sugar in a small saucepan. Stir and put on medium high heat. Bring to almost boiling, take off heat. Add in basil leaves, let steep for 10-15 minutes. Strain out leaves and store in …
From gastronomblog.com


RUSTIC BASIL SAUCE - GOOD CHEAP EATS
2021-09-08 received an amici club email with the recipe. for 2 servings of the sauce: 1 tomato, washed, seeded, cut to small dice; pinch each of sugar, kosher salt, black pepper; 2T balsamic vinegar and 4T olive oil. pulse in food processor to blend leaving some tomato in pieces. pour sauce into a bowl, add pinch of chopped basil, stir. ladle one ounce of sauce across grilled …
From goodcheapeats.com


BASIL SAUCE WITH GARLIC & LEMON - EATING EUROPEAN
2019-07-24 Ingredients. 2 cups Fresh Basil Leaves. 1/2 cup Olive Oil Extra Virgin. 2 cloves Garlic peeled. 1/2 teaspoon Lemon juice or more to taste, or skip. 1/4 teaspoon Salt or more to taste. Freshly ground pepper to taste.
From eatingeuropean.com


BEST EVER CREAMY TOMATO BASIL SOUP WITH PARMESAN (+ VIDEO!)
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Cut tomatoes in half. Place halved tomatoes and whole garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. I always shake around the pan to mix around the oil. Generously season with salt and pepper.
From carlsbadcravings.com


BASIL DIPPING SAUCE - BETTER HOMES & GARDENS
What did you think about this recipe? Did you make any changes or notes? Cancel Submit. Success! Thanks for adding your feedback. Your photo is being processed. If it doesn't appear after 10 minutes, try refreshing the page. Close this dialog window Recipe Reviews & Photos. Review for . Advertisement . Back to Basil Dipping Sauce. All Reviews for Basil Dipping Sauce …
From bhg.com


CREAMY TOMATO BASIL SOUP - NOBIGGIE
2018-09-30 Instructions. Preheat oven to 400F. On a large baking sheet add all the tomatoes and toss with a little olive oil. Roast the tomatoes at 400F for 25-30 minutes. Take them out of the oven and let cool. Peel all the tomatoes, and discard the skins. In a large pot, add butter, onion, celery, and dried oregano.
From nobiggie.net


EASY BASIL SAUCE – A COUPLE COOKS
2020-06-30 Add the basil to a small saucepan of boiling water and boil until bright green, 30 seconds to 1 minute. Immediately plunge into an ice bath. This stops the cooking process and locks in the color. Once the leaves are cool, remove them from the water and squeeze out as much water as possible.
From acouplecooks.com


BASIL SIMPLE SYRUP RECIPE — SHOCKINGLY DELICIOUS
2010-06-22 Strawberries with Basil Simple Syrup Slice berries into a large bowl, spoon some simple syrup over berries, stir gently and allow to sit for 10 or so minutes. Stir again and serve berries and syrup in individual bowls, garnishing fruit with a few thinly sliced basil leaves for pretty. Other Fresh Fruits with Basil […]
From shockinglydelicious.com


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