PROVENçAL FRESH TOMATO SOUP
This versatile soup is delicious served either hot or chilled. You can even make it a main course by adding a few cups of cooked chickpeas.
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 170 calories, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 70 milligrams, Carbohydrate 36 grams, Protein 7 grams
PROVENçAL TOMATO AND BASIL SOUP
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves four
Number Of Ingredients 13
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.
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.
PROVENçAL VEGETABLE SOUP WITH BASIL
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
- Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
- Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
- Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
- Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
- To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams
PROVENCAL TOMATO SOUP
This simple Provencal Tomato Soup is a favorite at our classes. It can be made with either fresh or canned tomatoes and eaten hot in the winter or cold in the summer. Some cooks I know prefer to use Arborio rice, so substitute it for the barley if you prefer. In France à la Provençale means lots of garlic. There may seem to be a lot in this soup, but fear not; the way it's cooked gives the soup a soft, rich flavor. Garlic is such a good cancer-fighting vegetable; it's great to have this delicious showcase for it -- and with tomatoes, too. Tomatoesare bursting with lycopene, a cancer-fighting agent that becomes more accessible to the body with cooking. Who knew healthy could taste so good?
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
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.
Nutrition Facts : Calories 978
FRESH TOMATO SOUP WITH BASIL
This Fresh Tomato Soup recipe uses garden-ripe tomatoes and fresh ingredients (no cans or pastes here)! It's such an easy homemade tomato soup that's perfect for using up those tomatoes.
Provided by Sarah Bond
Categories Appetizers Side Dishes Soups
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 123 kcal, Carbohydrate 16.8 g, Protein 5.6 g, Fat 4.9 g, SaturatedFat 0.8 g, Sodium 689 mg, Fiber 4.3 g, Sugar 10.7 g
CRUSHED TOMATO BASIL SOUP
This smooth, silky and delicious tomato soup is perfect for a bitter winter's day! Adapted from NYTIMES Cooking: Provencal Tomato and Basil Soup
Provided by My Dragonfly Cafe
Categories Soup
Time 1h
Number Of Ingredients 10
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.
HOMEMADE ROASTED TOMATO BASIL SOUP
The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Grain Free Lunch Soup Vegan Vegetarian
Time 1h25m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 275 kcal, Carbohydrate 35 g, Protein 5.2 g, Fat 16.2 g, SaturatedFat 1.8 g, Fiber 5.5 g, Sugar 25.7 g
20 MIN TOMATO BASIL SOUP RECIPE
Quick and easy flavorful tomato soup, ready within 20 minutes!
Provided by Helene Dsouza
Categories Soup
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 209 kcal, Carbohydrate 26 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Sodium 110 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
- Yield: 1 cup
PROVENçAL TOMATO RICE SOUP RECIPE
Provençal Tomato Rice Soup is a thick and comforting soup recipe that comes from French Cuisine. Uncooked or semi cooked rice cooked with tomato paste, vegetable stock and various continental flavors makes a rich and warm soup that is ideal to be consumed on a rainy day. As the soup contains rice in it, it itself is very appetizing and absolutely tummy filling. Great for those who are watching calories, this soup is ideal for your kitty parties as well. Flavored with dry/fresh thyme, fennel and basil, the soups doesn't gives you just a rich look but it gives you an exotic aroma and a great texture too. Serve Provençal Tomato Rice Soup Recipe with salad of your choice for light dinner. If you like this recipe, browse more French recipes here Tart Provencal Made With Ratatouille Recipe Pissaladiere Recipe (Provencal Onion Tart Recipe) Financiers Recipe (French Almond Tea Cake) Couscous Eggplant And Tomato Gratin Recipe
Provided by Shaheen Ali
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 15
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.
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.
CREAMY TOMATO BASIL SOUP
This tomato basil soup is more than a bowl of healthy comfort. It is a suitable option if you are looking for a soup to fit into your gluten-free, no-lactose, vegan, keto, paleo, or whole 30 menus. Best suited for warm weathers when chilled, we wouldn't mind a bowl of this any time of the year.
Provided by Prachee
Categories Soup
Time 40m
Yield 5 people
Number Of Ingredients 8
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.
PROVENCAL SOUP
Make and share this Provencal Soup recipe from Food.com.
Provided by Boomette
Categories Clear Soup
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
- Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
- Serve with garlic croutons.
Nutrition Facts : Calories 150.6, Fat 10.1, SaturatedFat 2.8, Cholesterol 7.6, Sodium 276.1, Carbohydrate 9.7, Fiber 2.7, Sugar 4, Protein 1.7
SIMPLE PROVENçAL TOMATO SOUP WITH GOAT CHEESE TARTINES
This Simple Provençal Tomato Soup with Goat Cheese Tartines is a family favorite and gives a South of France spin to the American Classic. Adding basil pesto (or fresh basil if it is in season) to the soup at the last minute brings a brightness to the dish that harkens Provence. Paired with a thick slice of garlicky grilled baguette, slathered with creamy, tangy goat cheese and you have the perfect morsel to dunk, over and over again.
Provided by lechefswife
Categories Soup
Time 30m
Number Of Ingredients 14
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!
PROVENCAL TOMATO RICE SOUP
Found this on the About.com French page. I thought it sounded good. The author suggests to serve it as a first course with a medium-acid red wine.
Provided by HeatherN
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 124.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.4, Sodium 259.4, Carbohydrate 15.9, Fiber 2.4, Sugar 6, Protein 3.1
PROVENCAL TOMATO SOUP WITH RICE
Categories Soup/Stew Herb Rice Tomato Vegetable Appetizer Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 21
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 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.
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