CREAMY TOMATO-BASIL SOUP
Pantry ingredients combine for a comforting tomato soup that's rich and creamy. The soup gets that creaminess from canned white beans and sautéed onions, which-when pureed-lend velvety, silky texture. If you have fresh basil in your fridge or in a windowsill pot, it offers prime herb flavor. If not, dried basil works, too, and adds a little earthiness. You can use either a traditional blender or immersion blender to puree; the former yields a smoother texture and the latter a more rustic vibe.
Categories Dinner,Lunch,Appetizers
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, warm oil. Add onion and cook, stirring occasionally, until almost tender, about 8 minutes. Add broth, tomatoes, beans, and salt. Increase heat to medium-high and bring to a boil; cook 5 minutes. Stir in basil.
- Pour mixture into a blender and puree until smooth; alternately, puree with an immersion blender. Taste and adjust seasonings if necessary. Divide soup evenly among 4 bowls; garnish with basil and pepper.
- Serving size: about 1⅓ cups
Nutrition Facts : Calories 91 kcal
FRESH CREAM OF TOMATO SOUP WITH BASIL
We kept calories and fat low in this normally sinful recipe by using vegetable broth and evaporated skim milk instead of whole milk or heavy cream.
Categories Dinner
Time 41m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.
- Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
- Working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid). Return puree to saucepan and set pan over low heat. (Or puree in saucepan using an immersion blender.) Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve. Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 23 kcal
TOMATO BASIL SOUP
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
FRESH CREAM OF TOMATO SOUP WITH BASIL - WW 2 POINTS
Pair this creamy tomato soup with a grilled cheese sandwich for true comfort food. When tomatoes are out of season, use two 14-ounce cans of diced tomatoes instead. From WeightWatchers.com
Provided by KelBel
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.
- Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
- Puree tomato mixture in saucepan using an immersion blender. Or, working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid); return puree to saucepan and set pan over low heat.
- Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve.
- Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 118.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.9, Sodium 660.1, Carbohydrate 19.7, Fiber 1, Sugar 9.8, Protein 6.8
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
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.
FRESH CREAM OF TOMATO SOUP
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.
CREAM OF FRESH TOMATO SOUP
Much better than brand name soups, if you like homemade. Creamy and flavorful.
Provided by Karen Gibson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
- In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 29.4 g, Cholesterol 19.5 mg, Fat 15.9 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 5 g, Sodium 235 mg, Sugar 19.1 g
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
FRESH CREAM OF TOMATO SOUP
Another Weight Watchers recipe. A little different from the other cream of tomato soup that I posted.
Provided by KelBel
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Simmer, covered, until the vegetables are tender, about 5 minutes. Cool slightly; transfer to a blender and puree.
- Return the mixture to the saucepan. Whisk the milk and tomato paste in a small bowl; stir into the soup. Add the basil, salt and pepper; cook, stirring occasionally, until just heated through(do not boil).
Nutrition Facts : Calories 175.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.7, Sodium 800, Carbohydrate 25.5, Fiber 4, Sugar 18.5, Protein 9.3
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