Tomato Cucumber Soup With Basil Recipes

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TOMATO-CUCUMBER SOUP WITH BASIL



Tomato-Cucumber Soup With Basil image

Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, appetizer

Time 2m

Yield Four regular servings, or 8 to 12 aperitifs in shot glasses

Number Of Ingredients 8

1 long European or 4 Persian cucumbers, peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
2 slices onion, rinsed
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
Salt to taste
Slivered fresh basil leaves or very small whole basil leaves for garnish

Steps:

  • Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 5 grams

TOMATO BASIL SOUP RECIPE BY TASTY



Tomato Basil Soup Recipe by Tasty image

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

1 tablespoon oil
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons tomato paste
¼ cup fresh basil
28 oz crushed tomato, 2 cans
6 cups vegetable broth
½ teaspoon baking soda
2 sprigs fresh thyme

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

CUCUMBER SOUP WITH TOMATOES



Cucumber Soup with Tomatoes image

Healthy five-ingredient cucumber soup that is delicious and refreshing.

Provided by JRELERJR

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 5

4 cucumbers - peeled, quartered, and seeded
1 (14.5 ounce) can chicken broth
1 cup chopped tomato
¼ cup fresh lime juice
⅛ teaspoon cayenne pepper

Steps:

  • Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  • Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 8.6 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 441.6 mg, Sugar 1.9 g

CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD



Cucumber and Avocado Soup with Tomato and Basil Salad image

Categories     Soup/Stew     Blender     Dairy     Herb     Tomato     Vegetable     Appetizer     Vegetarian     Yogurt     Lunch     Basil     Avocado     Cucumber     Summer     Chill     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt

Steps:

  • Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
  • Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

COLD TOMATO CUCUMBER SOUP



Cold Tomato Cucumber Soup image

This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.

Provided by Chef

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

Time 1h30m

Yield 2

Number Of Ingredients 12

½ tablespoon olive oil
1 medium yellow onion, roughly chopped
4 medium tomatoes, roughly chopped
½ cucumber, roughly chopped
¼ cup coconut milk
1 ½ tablespoons mayonnaise
1 tablespoon heavy cream
3 teaspoons grated lime zest
¼ teaspoon maharaja curry powder
¼ teaspoon salt
1 teaspoon chopped fresh mint leaves
1 pinch ground black pepper

Steps:

  • Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
  • Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
  • Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 19.6 g, Cholesterol 14.1 mg, Fat 21.1 g, Fiber 5.1 g, Protein 4.2 g, SaturatedFat 8.9 g, Sodium 372.5 mg, Sugar 10.2 g

TOMATO BASIL SOUP



Tomato Basil Soup image

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

4 medium carrot, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
1 can (29 ounces) tomato puree
5 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk

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.

BASIL TOMATO SOUP



Basil Tomato Soup image

Provided by Ming Tsai

Categories     main-dish

Time 50m

Number Of Ingredients 7

1 large red onion, diced
1 tablespoon minced ginger
1 tablespoon brown sugar
4 cups whole Roma tomatoes, diced
5 cups chicken stock
1 cup picked basil leaves
Salt and black pepper, to taste

Steps:

  • In a large saucepan and a little oil, caramelize the onions, ginger and sugar. Add the tomatoes and bring to a simmer. Season with salt and pepper. Add the stock and simmer on low heat until very soft, at least 20 minutes. Add the basil and puree. Check for seasoning.

SUMMER TOMATO SOUP WITH BASIL AND CROUTONS



Summer Tomato Soup with Basil and Croutons image

Provided by Food Network

Categories     appetizer

Time 12h30m

Yield 4 servings

Number Of Ingredients 14

2 pounds very ripe tomatoes, quartered, seeded, and chopped
1/2 English cucumber, peeled, seeded, and diced
1/2 red pepper, cored and diced
1/2 small onion
1 clove garlic, crushed
1 ounce fresh brown bread crumbs
2 tablespoons red wine vinegar, plus more as needed
1 cup vegetable stock or tomato juice
2 sprigs fresh thyme, leaves picked
16 fresh basil leaves
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Honey, optional
4 tablespoons tiny butter-fried croutons, optional

Steps:

  • Mix the tomatoes, cucumber, red pepper, onion, garlic, and bread crumbs in a medium glass bowl. Add the vinegar, stock, thyme, and 12 of the basil leaves. Cover the bowl with plastic wrap, and marinate 12 hours in the refrigerator.
  • Puree the mixture, and season to taste with salt, pepper, and cayenne pepper. If too acidic (and this will depend on the tomatoes you've used), add a little honey.
  • Serve cold with the remaining basil leaves shredded and scattered over top along with some croutons, if using.

CHILLED TOMATO BASIL SOUP



Chilled Tomato Basil Soup image

Categories     Soup/Stew     Food Processor     Tomato     Bake     Lunch     Basil     Summer     Chill     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 14

2 1/2 pounds (about 6) tomatoes, cored and cut into chunks
1 tablespoon cornstarch
1/2 cup beef broth
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
10 whole fresh basil leaves plus 1/3 cup chopped fresh basil leaves for garnish
sour cream for garnish
extra-virgin olive oil for drizzling the soup
as an accompaniment
garlic baguette toasts:
1 large garlic clove, minced or forced through a garlic press
1/4 cup olive oil
a French baguette, cut lengthwise into 6 long wedges
coarse salt to taste

Steps:

  • To make the soup:
  • In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
  • Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.
  • To make the garlic baguette toasts:
  • In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden. Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.

ROASTED TOMATO SOUP WITH FRESH BASIL



Roasted Tomato Soup with Fresh Basil image

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

3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil, optional

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

TOMATO - CUCUMBER SALAD WITH FRESH BASIL



Tomato - Cucumber Salad With Fresh Basil image

My mom sent me this recipe a few weeks ago and just in time as I had a large quantity of fresh tomatoes to use, and I was running out of ideas. It is simple and delicious. The salad serves two, but could easily be doubled.

Provided by S. Merrill

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 medium tomatoes, cut into 6 slices
1/2 cup chopped cucumber
1/8 teaspoon salt
1 1/2 teaspoons fresh basil or 1 1/2 teaspoons parsley, chopped fine
1 teaspoon grated lemon rind
1 teaspoon sugar
1 tablespoon balsamic vinegar (no other)

Steps:

  • Place tomato on two plates and put cucumber on top. Sprinkle with salt.
  • Mix remaining ingredients in a small bowl with a whisk.
  • Drizzle over tomato and cucumber.
  • Let stand 5 minutes before serving.
  • You might try other fresh herbs to see what else might work for your taste.

Nutrition Facts : Calories 23.8, Fat 0.2, Sodium 149, Carbohydrate 5.6, Fiber 1, Sugar 4.2, Protein 0.7

COLD BASIL-TOMATO SOUP



Cold Basil-Tomato Soup image

Provided by Trish Hall

Categories     dinner, soups and stews, appetizer

Time 50m

Yield Six servings

Number Of Ingredients 17

1 3/4 pounds ripe tomatoes, cored
2 tablespoons olive oil
2 cups thinly sliced onion, about 1 5-ounce onion
1/2 cup finely chopped green pepper
1 tablespoon finely minced garlic
1/2 cup thinly sliced heart of celery
1 sprig fresh thyme
1/4 cup thinly sliced, trimmed fresh fennel
1/4 cup finely chopped fresh basil
2 tablespoons tomato paste
2 1/2 cups fresh or canned chicken broth
1 cup tomato juice
Salt and freshly ground pepper to taste
5 or more drops Tabasco sauce
1/4 teaspoon sugar
6 small sprigs fresh basil for garnish
18 cheese croutons

Steps:

  • Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside.
  • Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes.
  • Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled.
  • Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches.
  • Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids.
  • Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 864 milligrams, Sugar 9 grams

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CUCUMBER SOUP WITH TOMATOES RECIPE - FOOD NEWS
Add the uncooked tomatoes, cucumber, red onion, tomato juice, basil leaves, olive oil, lemon juice, sherry vinegar, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed then add to …
From foodnewsnews.com


TOMATO BASIL SOUP - AHEAD OF THYME
2022-02-06 Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes. Add broth and simmer. Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
From aheadofthyme.com


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