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
FIRE ROASTED TOMATO BASIL SOUP
If you have ever had Carabba's new fire roasted tomato soup, this recipe is exactly what you are looking for. This soup is not only delicious but simple to make.
Provided by savini97
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
- Add the chopped garlic and heat with the onion for about four minutes.
- Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
- With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
- When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
- Now it's time to get out your blender.
- With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
- After the soup is smooth, pour the soup back into the original pan and check for consistency.
- Serve with a small sprinkle of the reserved bail as a garnish.
- Excellent with crusted bread or toasted crostinis.
- Enjoy!
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.
RACHEL'S TOMATO BASIL SOUP
Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!
Provided by CARAMOMMY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 13.2 g, Cholesterol 76.2 mg, Fat 22.9 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 14 g, Sodium 669 mg, Sugar 1.9 g
TOMATO AND BASIL SOUP
Tomato and Basil Soup
Provided by Joanne Weir
Yield 6 servings
Number Of Ingredients 8
Steps:
- Instructions
- Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomatoes, chicken stock to the onions. Over high heat, bring to a boil. Reduce to medium low and simmer until reduced by one-quarter, about 20 minutes. Cool 10 minutes. Remove the basil and discard.
- In a blender, puree the soup in several batches until very smooth, 2 to 3 minutes per batch. Return to a clean soup pot and bring to a simmer over medium heat. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, 5 minutes.)
- Ladle the soup into bowls and garnish with rosemary or basil strips.
(COPYCAT) LA MADELINE'S TOMATO BASIL SOUP
This is the closest I have managed to copying the Tomato Basil soup at La Madeline. This is the best soup for cold winter nights, and I have yet to meet anyone who did not like it.
Provided by Alison
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes.
- Puree with basil in the blender. Make sure that this is smooth - I always strain it.
- Return to saucepan. Add cream and butter while stirring over low heat.
- Serve and enjoy!
ROASTED CARROT AND TOMATO-BASIL SOUP
Carrots add a bit of sweetness to brighten up a classic soup. Super simple to throw together--you'll be making this one again and again for your family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
- Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.
Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 0 g
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