TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams
REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)
Here's the deal....if you want REAL authentic Italian tomato sauce, you've come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that's not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It's simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs.
Provided by iN TRAiNiNG
Categories Sauces
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
- Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
- After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
- After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
- After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
- Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
- After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
- After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
- Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
Nutrition Facts : Calories 123, Fat 7.5, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.5, Fiber 3.9, Sugar 8.2, Protein 3.3
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
SIX-INGREDIENT BASIL TOMATO SOUP
After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread. It's one my favorite basil recipes! -Sarah Perkins, Southlake, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Nutrition Facts : Calories 214 calories, Fat 20g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
AUTHENTIC MISO SOUP
Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
- Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 4.9 g, Fat 2.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 510.9 mg, Sugar 1.1 g
JOE'S ITALIAN TOMATO BASIL SOUP
This recipe was in the Birmingham News and it comes from a restaurant in Alabaster, AL called Joe's Italian. Joe's has the best tomato basil soup I have ever eaten!
Provided by SweetT
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter with the oil over low heat in a heavy bottom pot.
- Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
- Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
- Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
- Garnish with fresh basil before serving.
- Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.
DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE
Provided by Guy Fieri
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
- Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
- Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.
MY AMAZING TOMATO BASIL SOUP (LIKE APPLEBEE'S®)
This tastes just like the tomato basil soup they serve at Applebee's®. The hubs loved it so that's saying something! I always add a pinch of sugar to tomato-based sauce, but I'm not sure that it needed it. Served it with baked fries with seasoned salt and grilled gouda cheese sandwiches on thick crusty bread, panini-style.
Provided by lainalee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Saute garlic in hot oil until tender and fragrant, 2 to 3 minutes. Stir
- Stir condensed tomato soup and marinara sauce into garlic; slowly add water. Mix oregano and black pepper into soup; bring to a simmer, reduce heat to low, and cook until flavors blend, about 15 minutes. Stir basil into soup. Ladle into bowls and top with croutons and Parmesan cheese.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 27.5 g, Cholesterol 5.2 mg, Fat 25.5 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 1089.8 mg, Sugar 13.6 g
TOMATO-BASIL SOUP
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add potato and sauté until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups water; bring to boil. Reduce heat to low, cover and simmer until potato is tender, about 25 minutes.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in 1 cup basil leaves. Simmer uncovered 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 teaspoon chopped basil.
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