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
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.
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
CREAMY TOMATO BASIL SOUP
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
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-CUCUMBER SOUP WITH BASIL
Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.
Provided by Martha Rose Shulman
Categories easy, soups and stews, appetizer
Time 2m
Yield Four regular servings, or 8 to 12 aperitifs in shot glasses
Number Of Ingredients 8
Steps:
- Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 5 grams
CHILLED TOMATO BASIL SOUP
Steps:
- To make the soup:
- In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
- Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.
- To make the garlic baguette toasts:
- In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden. Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.
CHILLED TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
- Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
- Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
COLD BASIL-TOMATO SOUP
Provided by Trish Hall
Categories dinner, soups and stews, appetizer
Time 50m
Yield Six servings
Number Of Ingredients 17
Steps:
- Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside.
- Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes.
- Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled.
- Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches.
- Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids.
- Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 864 milligrams, Sugar 9 grams
CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP
Categories Soup/Stew Garlic Herb Tomato Freeze/Chill Quick & Easy Low Cal Summer Chill Gourmet
Yield Makes about 41/2 cups, serving 4 as a first course
Number Of Ingredients 5
Steps:
- In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.
EASY TOMATO-BASIL SOUP
This is the world's easiest recipe; you need a blender and a stove. The soup tastes just as good cold in the summer. I typically double this recipe to use the whole can of chicken broth, but make it in two batches in the blender.
Provided by OneEye
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients in blender and puree until smooth.
- Pour into a saucepan and heat thoroughly.
Nutrition Facts : Calories 275.9, Fat 15.4, SaturatedFat 4.3, Cholesterol 74.4, Sodium 577.4, Carbohydrate 14.7, Fiber 2.3, Sugar 8.5, Protein 20.6
LIGHT & TASTY TOMATO BASIL SOUP
Originally from Cooking Light, I think. This is a great soup for those of you that love tomato's like I do! Perfect for the cold weather months when you want something a little different than the canned tomato soup.
Provided by Dine Dish
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring tomato and juice to a boil in a large saucepan.
- Reduce heat; simmer, uncovered, 30 minutes.
- Place tomato mixture and basil in a blender or food processor; process until smooth.
- Return pureed mixture to pan; stir in milk, salt, and pepper.
- Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).
- Ladle soup into individual bowls; garnish with sliced basil, if desired.
- Serve with bread.
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Cuisine ItalianTotal Time 40 minsCategory SoupsCalories 236 per serving
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots and garlic and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 15 minutes.
- Add the tomatoes, water, orange juice, sugar, salt and basil and bring the soup to a boil. Turn heat down to low, cover and simmer for about 25 minutes.
- Purée the soup with a hand-held immersion blender until completely smooth. (Alternatively, use a standard blender to purée soup in batches. Always be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.) Stir in the heavy cream. Taste and adjust seasoning with salt and/or sugar if necessary.
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