Rachels Tomato Basil Soup Recipes

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QUICK CREAMY TOMATO SOUP



Quick Creamy Tomato Soup image

When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

Steps:

  • Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
  • Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

RACHEL'S TOMATO BASIL SOUP



Rachel's Tomato Basil Soup image

Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!

Provided by CARAMOMMY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
¼ cup butter or margarine

Steps:

  • In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 13.2 g, Cholesterol 76.2 mg, Fat 22.9 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 14 g, Sodium 669 mg, Sugar 1.9 g

TOMATO AND SPINACH SOUP



Tomato and Spinach Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available in soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste

Steps:

  • Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

TRADITIONAL TOMATO BASIL SOUP



Traditional Tomato Basil Soup image

This soup is so fresh and so easy! Rachael Ray made a similar soup on 30 minute meals and I just tweaked it a bit to fit our tastes. This soup goes great with grilled cheese or salad and bread.

Provided by ajean

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups milk
3 (14 ounce) cans diced tomatoes, drained
1 small onion, peeled and quartered
2 garlic cloves
1 stalk celery
2 tablespoons tomato paste
2 tablespoons butter
4 tablespoons flour
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat milk on medium in saucepan. Place remaining ingredients in food processor or blender and blend until smooth. Pour tomato mixture into milk. Bring to a boil. Immediately decrease heat to low and simmer 15 minutes.

Nutrition Facts : Calories 204.8, Fat 10.3, SaturatedFat 6.2, Cholesterol 33, Sodium 365.7, Carbohydrate 22, Fiber 3.1, Sugar 6.5, Protein 8.2

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