TUSCAN TOMATO-WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
TOMATO BASIL SOUP
A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g
TUSCAN TOMATO SOUP
Dinner ready in an hour! Enjoy this delicious Tuscan soup made with tomatoes and top it with basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in Dutch oven over medium-high heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until carrot is tender.
- Stir in chicken, 1/4 cup basil, the sugar, salt, tomatoes and tomato sauce. Heat to boiling; reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring occasionally, until flavors are blended. Serve topped with basil.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1, Fiber 7 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1080 mg
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.
TUSCAN TOMATO BASIL SOUP
This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!
Provided by Sky Hostess
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
- Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
- Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
- Garnish with sliced basil leaves or minced parsley.
Nutrition Facts : Calories 140.3, Fat 5.6, SaturatedFat 3.1, Cholesterol 14.6, Sodium 399.8, Carbohydrate 19.5, Fiber 2.7, Sugar 8.3, Protein 5
TUSCAN TOMATO BASIL SOUP
Use only fully-sun ripened tomatoes that are slightly soft to the touch. Serve while hot and sprinkle with a spoonful of Parmesan cheese and some crusty bread. Enjoy!
Provided by SaraBellaBean
Categories Vegetable
Time 1h15m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- To peel and seed them, fill a saucepan 3/4 full of water and bring to a boil. Using a sharp knife, score an X in the blossom end of each tomato. In batches, without crowding, immerse the tomatoes in the boiling water and leave for 15-30 seconds, or until the skins just begin to wrinkle. Remove from the pan with a slotted spoon, let cool slightly, then peel away the skins. Cut in half crosswise and squeeze.
- gently to dislodge the seeds.
- In a large soup pot over medium heat, warm the oil. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened but not browned, about 30 seconds.
- Add the tomatoes and stock, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and cool until the tomatoes are softened, about 30 minutes. Remove from the heat.
- In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a hand held blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.
- Sprinkle with a spoonful of Parmesan cheese. Enjoy!
Nutrition Facts : Calories 186, Fat 9.3, SaturatedFat 2.7, Cholesterol 12.1, Sodium 368.8, Carbohydrate 17.6, Fiber 3.3, Sugar 9.4, Protein 9.7
TUSCAN TOMATO SOUP WITH BASIL
Steps:
- Put tomatoes in a blender and puree; set aside.
- In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Serve Tuscan Tomato soup hot, garnished with chopped basil.
TUSCAN TOMATO SOUP (PAPPA AL POMODORO)
Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
- Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
- Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
- Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
- Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g
TUSCAN TOMATO SOUP
Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter with excellent results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot.
TUSCAN BREAD AND TOMATO SOUP
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there's no reason not to use whole-grain breads in these recipes. I don't recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large, heavy soup pot over medium-low heat. Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended.
- Add the garlic to the pot. Cook, stirring, for about a minute until fragrant. Add the tomatoes, tomato paste, sugar, red chili flakes, and salt and pepper. Cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes.
- Stir the bread cubes into the tomatoes. Add the water, half the basil and salt to taste. Increase the heat, and simmer, stirring and mashing the bread, for about 10 minutes until the soup is thick, like pap. Stir in the remaining basil, and taste and adjust the seasonings. Serve hot, warm or room temperature with the remaining olive oil drizzled over each serving.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 7 grams, TransFat 0 grams
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