Tuscan Tomato Soup With Basil Recipes

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 BASIL SOUP

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.

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

Steps:

• Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
• Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
• Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

TUSCAN TOMATO BASIL SOUP

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!

TUSCAN TOMATO SOUP

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.

TOMATO-BASIL SOUP

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add potato and sauté until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups water; bring to boil. Reduce heat to low, cover and simmer until potato is tender, about 25 minutes.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in 1 cup basil leaves. Simmer uncovered 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 teaspoon chopped basil.

TUSCAN TOMATO SOUP

Steps:

• Heat oil in a medium large soup pot.
• Add onions and cook over medium-low heat until completely translucent.
• Add tomatoes and bring to a simmer.
• Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
• Add whipping cream. Add pesto.
• Blend to desired consistency with hand blender, food processor or blender.
• Adjust seasoning with salt and pepper.

TOMATO BASIL SOUP

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.

TUSCAN TOMATO SOUP (PAPPA AL POMODORO)

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.

JOE'S ITALIAN TOMATO BASIL SOUP

Steps:

• Melt the butter with the oil over low heat in a heavy bottom pot.
• Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
• Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
• Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
• Garnish with fresh basil before serving.
• Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.

TOMATO BASIL TORTELLINI SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

TUSCAN TOMATO SOUP

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.