DELICIOUS TOMATO BASIL SOUP RECIPE IN A BREAD BOWL
Provided by Lyne
Number Of Ingredients 9
Steps:
- Pour olive oil into a large pot heating until hot on medium heat. Add your onions and cook until soft about 5 minutes. Toss in the minced garlic and continue to cook while seasoning with salt and pepper stirring occasionally. Add can of crushed tomatoes and chicken broth. Bring it to a boil then allow to simmer for 15-20 minutes. Next transfer your soup into a food processor blending until smooth. Return pureed soup back to pot, again on medium heat. Lower the heat and allow to simmer while adding the heavy cream stirring to incorporate the two together. Add about ½ of the chopped basil. Let this sit and simmer for another 15 minutes or longer if you prefer a thicker soup
TOMATO SOUP IN A BREAD BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken broth, parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15 to 20 minutes.
- Meanwhile, combine the remaining 3 tablespoons olive oil, 2 garlic cloves, 1 teaspoon oregano and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8 to 10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2 to 3 minutes.
- Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and parmesan and drizzle with olive oil.
Nutrition Facts : Calories 810, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 58 milligrams, Sodium 1570 milligrams, Carbohydrate 90 grams, Fiber 7 grams, Protein 27 grams, Sugar 9 grams
TOMATO BASIL SOUP
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
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.
TOMATO-BREAD SOUP
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
- Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
- To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.
Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g
EASY TOMATO BASIL SOUP IN SEEDED BREAD BOWLS
Make and share this Easy Tomato Basil Soup in Seeded Bread Bowls recipe from Food.com.
Provided by Mom2Rose
Categories Kid Friendly
Time 30m
Yield 5 , 5 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 400°F
- Lightly crush five 36x12-inch sheets of aluminum foil into five 4-inch balls.
- Flatten tops of balls slightly; place flat sides up on ungreased cookie sheet.
- Or, place five 10-ounce custard cups upside down on cookie sheet; spray outsides of cups with cooking spray.
- Spread sesame seed in pie pan.
- Separate dough into 5 biscuits.
- Press or roll each biscuit into 6-inch round.
- Place each round in sesame seed in pan; press firmly to coat one side with seed.
- Place each round, seed on outside, over foil ball on cookie sheet, shaping dough gently to fit around foil and form bowl shape.
- Dough should not touch cookie sheet.
- Bake 15 to 20 minutes or until golden brown.
- Place foil balls with bread bowls on wire rack; cool 5 minutes.
- Remove bread bowls from foil balls; discard foil balls.
- Meanwhile, heat soup in 3- or 4-quart saucepan.
- Place bread bowls in shallow soup bowls or pasta plates.
- Ladle soup into bread bowls.
- If desired, top with shredded Parmesan or Cheddar cheese.
Nutrition Facts : Calories 194.4, Fat 6.2, SaturatedFat 1.2, Sodium 416.9, Carbohydrate 30.7, Fiber 0.6, Protein 4.8
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