Comfort Tomato Basil Soup Recipes

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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

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

COMFORT TOMATO BASIL SOUP



Comfort Tomato Basil Soup image

Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't!

Provided by Sandi From CA

Categories     Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 8

9 tomatoes, peeled, cored and chopped (about 4 cups, or the equivalent in canned tomatoes, crushed)
2 cups tomato juice (V8)
2 cups chicken stock
5 tablespoons fresh basil leaves, cleaned
1/2 pint heavy cream (1 cup)
1/4 cup unsalted butter
salt and pepper
parmesan cheese (grated, to garnish)

Steps:

  • Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes.
  • Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan.
  • Return to low heat and stir while adding cream and butter.
  • Sprinkle each serving with grated parmesan and basil leaves. I like to float toasted fresh garlic-parmesan croutons!

Nutrition Facts : Calories 337.1, Fat 28.5, SaturatedFat 17.2, Cholesterol 92.5, Sodium 429.3, Carbohydrate 17.5, Fiber 3.1, Sugar 10.9, Protein 6.3

TOMATO BASIL SOUP



Tomato Basil Soup image

Make and share this Tomato Basil Soup recipe from Food.com.

Provided by VeggiesByCandlelight

Categories     Low Protein

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs ripe plum tomatoes, cut in half lengthwise (~8-10)
1/4 cup olive oil, divided
1/2 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 cup yellow onion, chopped (1 med to large onion)
3 garlic cloves, minced (** or 3 heads roasted garlic)
1/8 teaspoon crushed red pepper flakes (** more or less for heat)
1 (14 ounce) can plum tomatoes, with their juice
2 cups fresh basil leaves, packed
1 teaspoon thyme leaves (** fresh is best)
2 cups chicken stock (** water or vegetable stock if making the recipe vegan and or or gluten-free)

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the tomatoes with1/8 cup olive oil, salt, and pepper. Place them on a baking sheet & then into the oven to roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 Tbsp of olive oil, 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, or pulse in your food processor.
  • Taste for seasonings. Serve hot or cold.

Nutrition Facts : Calories 237.1, Fat 15.7, SaturatedFat 2.4, Cholesterol 3.6, Sodium 1060.4, Carbohydrate 20.2, Fiber 4.5, Sugar 10.8, Protein 6.7

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