ProvenÇal Tomato And Basil Soup Recipes

20 MIN TOMATO BASIL SOUP RECIPE

Steps:

• Heat up a pot with the olive oil and sautee sliced onion soft.
• Add the chopped garlic too and stir cook for a minute.
• Place diced tomatoes into the pot and keep over low heat.
• Pour vegetable broth over the tomatoes in the pot.
• Add fresh whole basil leaves, the bay leaf to the pot and season with thyme.
• Stir and combine everything in the pot and keep over medium heat.
• Cover the pot and leave the soup to cook for at least 10 minutes.
• When the ingredients are cooked through, pick out and discard the bay leaf.
• Blend the soup to the desired consistency.
• Season with black pepper and salt to taste.
• Serve hot. I like to garnish with fresh parsley.

PROVENCAL TOMATO SOUP

Steps:

• Heat the oil over medium-high heat in a wide, heavy-bottomed pan. Add the onion and cook for a minute. Turn the heat to medium, add the bay leaves and sweat the onion until it starts to soften, about 8 minutes. It shouldn't color, so stir from time to time to prevent it sticking and burning.
• Turn the heat up to medium-high. Add the cayenne pepper, sugar and cook for a minute, then add the tomatoes and garlic. Cook, stirring until the tomatoes take on an orangey hue and have reduced a little.
• Add the pearl barley, Parmesan rind, if using, and the stock, plus salt to taste. Bring to a simmer, lower the heat and cover. Cook until the barley is tender enough to smash with a spoon against the side of the pan, about 40 minutes. If substituting Arborio rice, it will take about half the amount of time to cook.
• Let the soup sit for a few minutes. Remove the bay leaves and blend thoroughly, in batches, using either a wand blender or a freestanding one. Return to the pot, check the seasoning and add a grind or two of black pepper. Serve as is or with a few torn basil leaves or a little pesto stirred into it.

PROVENçAL TOMATO AND BASIL SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
• Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.

CREAMY TOMATO BASIL SOUP

Steps:

• To make tomato basil soup, place the saucepan on medium heat and add about a tablespoon of olive oil.
• Once the oil is hot, add peeled and crushed garlic cloves to the pan. Let the garlic turn slightly golden. Toss it around in the pan, if necessary.
• To this, add the onions and sauté till they turn translucent. You can use any onions for this, but yellow onions are preferable as they cook well in such processes.
• Thereafter, add cumin powder and peppercorns. Sauté this for about a minute.
• Once done, add tomatoes to the pan. Stir them till the tomatoes have softened, almost broken down and the mixture starts coming together in the pan. It is not necessary to deseed or peel the tomatoes, but you can do so if preferred.
• Add salt as per taste and stir it in well. Remove from heat.
• Meanwhile, roughly tear the basil leaves by hand and stir them into the pan. Let it sit for 10-15 minutes, or till it has cooled down a bit.
• Using a hand blender or a food processor, slowly start blending the mixture. Simultaneously, slowly start adding olive oil. Pour it from a slight height till you achieve a thick, creamy emulsion as desired.
• Serve this in a bowl. You can garnish as per your taste with croutons, toasted bread, basil leaves, or even parsley.

SIMPLE PROVENçAL TOMATO SOUP WITH GOAT CHEESE TARTINES

Steps:

• Heat the olive oil over medium heat
• Add the onions, garlic and thyme. Let cook for 5 minutes until onions are translucent. Stir in the chicken stock (0r vegetable stock), tomatoes, carrots, salt & pepper. Bring the soup to a boil then reduce the heat and simmer for for 15 minutes.
• Turn off the heat. Remove the sprigs of thyme (if you used fresh thyme) and discard. Add the cream and pesto. Mix with an immersion blender. Serve.
• While the soup is simmering on the stove, slice a Baguette into 8, 3/4 inch slices.
• Rub each slice, back and front, with the halved garlic cloves.
• Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the used garlic cloves and bread slices to the warm oil. Let the slices get golden brown (about 2-3 minutes) then drizzle the remaining olive oil over the bread and flip over to brown the other side (another 2-3 minutes). Your kitchen should smell amazing now!
• Remove the bread from the pan and allow to cool a few minutes while you finish the soup.
• Slather each slice with goat cheese and serve. The tartines are perfect for dunking in the soup!

PROVENçAL FRESH TOMATO SOUP

Steps:

• In a large pot, combine tomatoes, onion, garlic, broth, orange juice and thyme and bring to a simmer over high heat.
• Lower the heat, cover the pot and simmer until tomatoes and onion are very tender, about 30 minutes.
• Remove from the heat; working in batches, transfer to a blender and blend until fairly smooth but not puréed.
• Meanwhile, preheat the oven to 400°F.
• Toss bread cubes with herbes de Provence and granulated garlic.
• Place on a baking sheet and bake, stirring once or twice, until dried and crisp, about 10 minutes.
• Serve soup hot or chilled, garnished with orange zest, basil and croutons.

CRUSHED TOMATO BASIL SOUP

Steps:

• Saute onion in olive oil on medium heat until translucent, about 5 minutes.
• Add garlic, 1/2 teaspoon of the salt and stir until fragrant, about 30 seconds- 1 minute.
• Add the crushed tomatoes, basil leaves or chiffonade along with a pinch of sugar. Cook on medium-low for about 15 minutes, stirring every couple of minutes.
• Add the water and simmer, covered, for 15 minutes.
• Add rice and cook for 15-20 minutes or until rice is soft to the bite.
• Blend the mixture in a blender and mix until smooth a creamy. Rice should not be visible any longer and texture should be smooth. I did this in two parts.
• Return the soup to the pot and season with up to 1 1/2 teaspoons of additional Kosher salt, your taste preference, and freshly ground black pepper.
• Serve with garnishes of garlic croutons, basil chiffonade and/or shaved or grated parmesan cheese. Store any leftovers in the fridge for up to 3 days. This may also be frozen for later use.

SECRET INGREDIENT TOMATO BASIL SOUP

Steps:

• ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, garlic, and carrots on one large baking sheet. It's okay if some of the ingredients are overlapping. Drizzle the olive oil along with a generous pinch of salt and pepper and give it a good toss so it's all evenly seasoned. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients around 30 minutes and give it a toss as needed.
• BLEND: Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. If you've got a hand blender, you can skip this step and add all the remaining ingredients into a large pot and just blend it all there.
• SOUP: Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add more. I used 4 in total because I love a little extra punch of basil. Season with additional salt and pepp as desired. Serve with cheese toasts.

TOMATO BASIL SOUP

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).

HOMEMADE ROASTED TOMATO BASIL SOUP

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
• While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
• Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
• After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

FRESH TOMATO SOUP WITH BASIL

Steps:

• Cook Tomatoes: Dice your tomatoes and set aside. Heat oil in a medium pot over medium/high heat. Add onion and garlic, cooking until onion softens and is fragrant. Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
• Blend: Add 1 cup of the broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add more broth, as needed, to reach a consistency to your liking.
• Flavor: Stir in basil, (stem and all) honey, and seasonings, cover, and cook for 5 more minutes. Fish out the basil before serving.
• Serve: Serve warm, optionally topped with croutons* and drizzled with cream.

PROVENçAL TOMATO RICE SOUP RECIPE

Steps:

• To prepare Provençal Tomato Rice Soup Recipe, heat oil in a Saucepan and saute onions, carrot, garlic, orange zest, thyme and add fennel powder.
• Once the vegetables start to soften, add tomato paste and water. Mix well till everything is incorporated well.
• Add in the chopped tomatoes now along with vegetable stock and season with salt, pepper and sugar.
• As it starts boiling add semi cooked white rice. Close the lid and simmer for around 12-15 minutes until the rice is tender.
• Pour the soup into bowls, add a swirl of fresh cream and garnish with fresh basil and crushed dry thyme and serve Provençal Tomato Rice Soup Recipe with salad of your choice.

PROVENCAL TOMATO RICE SOUP

Steps:

• In a large saucepan over medium heat, saute onions, carrot, celery, garlic, orange zest, thyme and fennel seed for 5 minutes, until the vegetables start to become tender.
• Add tomato paste and water, whisking until the tomato paste is fully incorporated.
• Stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. Simmer for 15-20 minutes, until rice is tender.
• Stir in parsley and basil.
• Serve hot.

TOMATO BASIL SOUP

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.

PROVENCAL TOMATO SOUP WITH RICE

Steps:

• Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
• Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
• Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

PROVENçAL TOMATO RICE SOUP

Steps:

• Heat oil in a pan and saute onions, carrot, garlic, orange zest, thyme and add fennel powder.
• Once the vegetables starts to soften, add tomato paste and water. Mix well till everything is incorporated well.
• Add in the chopped tomatoes now along with vegetable stock and season with salt, pepper and sugar.
• As it starts boiling add semi cooked white rice. Close the lid and simmer for around 12-15 mins until the rice is tender.
• Pour in the soup into bowls, add a swirl of fresh cream and garnish with fresh basil and crushed dry thyme.

PROVENÇAL TOMATO AND BASIL SOUP

Steps:

• 1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves, and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. 2. Add the water and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.