ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
ROASTED TOMATO SOUP WITH FRESH BASIL FOR 2
Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.-Marie T Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly., In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED TOMATO SOUP WITH FRESH BASIL
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED TOMATO BASIL SOUP
Provided by Sandra Lee
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
- Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
- Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.
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
ROASTED GARDEN TOMATO BASIL SOUP
Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.
Provided by mellie65
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
- Bake in preheated oven until very tender and browned, about 2 hours.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
- Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g
ROASTED TOMATO SOUP WITH FRESH BASIL
This is a recipe from the free LCBO magazine that is published 6 times a year and is only available at liquor stores in Ontario.
Provided by maryL in Canada
Categories Short Grain Rice
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides.
- Place unpeeled garlic cloves in centre area of pan.
- Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft.
- Meanwhile, heat remaining olive oil in large saucepan on medium heat. Add onion, celery and carrot.
- Cook stirring often for about 5 minutes or til softened.
- Pour stock in and the rice.
- Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft.
- Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes.
- Puree in batches in food processor or blender.
- Sieve soup, discarding solids. Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed. Reheat. Serve
- with a swirl whipping cream or sour cream and a grinding of pepper.
Nutrition Facts : Calories 153.5, Fat 9.8, SaturatedFat 4.1, Cholesterol 20.4, Sodium 474.9, Carbohydrate 12.8, Fiber 1.8, Sugar 4.2, Protein 4.2
SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC).
- Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
- Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
- Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
- Cover and cook on high for 2 hours.
- Using an immersion blender or a standing blender, puree the soup until creamy.
- Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
- Ladle the warm soup into bowls and garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams
ROASTED TOMATO BASIL SOUP
I got this soup from a slow cooker cookbook, but you can also make it on the stovetop. In my opinion, it's the perfect consistency, with a few chunks of tomatoes and a slightly cream sauce. Serve with fresh bread...Mmm:-D
Provided by Stephanie Z.
Categories Vegetable
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Place tomatoes in a single layer on foil.
- Sprinkle with brown sugar and chopped onion.
- Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
- Dice tomatoes, careful of the hot juice!
- In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
- If using a pot, simmer for 4-6 hours over low heat.
- In a crock pot, cook for 8 hours on low.
- Add basil, evaporated milk, salt, and pepper,.
- Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!
Nutrition Facts : Calories 148.8, Fat 3, SaturatedFat 1.4, Cholesterol 6.8, Sodium 522.3, Carbohydrate 26.6, Fiber 5.1, Sugar 16.5, Protein 7.3
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- Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.
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