Veggie Soup With Basil Sauce Recipes

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VEGETABLE SOUP WITH BASIL AND GARLIC SAUCE



Vegetable Soup with Basil and Garlic Sauce image

Categories     Soup/Stew     Food Processor     Bean     Garlic     Basil     Bacon     Fennel     Spinach     Spring     Healthy     Cabbage     Simmer     Gourmet

Yield Makes 6 to 8 (makes about 16 cups) servings

Number Of Ingredients 25

For soup
1 small fennel bulb (sometimes called anise)
1/4 pound sliced pancetta, chopped
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 medium boiling potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
1 bay leaf (not California)
1 1/2 teaspoons salt
9 cups water
1 (10-ounce) package frozen baby lima beans
1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed
5 ounces baby spinach (5 cups)
For pistou
3 large garlic cloves
1/2 teaspoon kosher salt
1 1/2 cups fresh basil leaves
1/4 cup extra-virgin olive oil
1 ounce grated parmesan (1/3 cup)

Steps:

  • Make soup:
  • Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
  • Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
  • Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
  • Make pistou while soup is simmering:
  • Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
  • Top servings with a spoonful of pistou, then stir.

SIMPLE VEGGIE SOUP



Simple Veggie Soup image

This is an easy and delicious veggie soup recipe.

Provided by Jenn Fry Delan

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

Time 50m

Yield 10

Number Of Ingredients 15

1 (32 ounce) can chicken broth
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (10 ounce) bag fresh spinach
½ head cabbage, or to taste, shredded
3 carrots, chopped
2 zucchini, diced
1 onion, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can chopped tomatoes
4 cloves garlic, chopped
1 bay leaf
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon dried oregano

Steps:

  • Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 16.2 g, Cholesterol 2.2 mg, Fat 0.6 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 889.6 mg, Sugar 8.9 g

VEGETABLE SOUP WITH SWEET BASIL



Vegetable Soup with Sweet Basil image

The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield : 6 servings

Number Of Ingredients 15

2 small leeks, white part only
1 large potato, peeled
1 small onion
2 stalks celery
1 medium zucchini
12 green beans
2 medium carrots, peeled
6 tablespoons olive oil
3 tablespoons water
1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
6 ripe tomatoes, peeled and seeded
4 medium garlic cloves
30 fresh basil leaves, washed and dried
Salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
  • In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
  • Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
  • Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
  • Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.

VEGGIE SOUP WITH BASIL SAUCE



Veggie Soup with Basil Sauce image

A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!

Provided by Emily Idlewild

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

Time 30m

Yield 8

Number Of Ingredients 15

½ cup cubed potatoes
½ cup chopped onion
½ cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
¾ cup fresh corn kernels
¼ cup coarsely chopped fresh basil
⅓ cup tomato puree
3 cloves garlic, minced
⅓ cup olive oil
⅓ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  • When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g

VEGGIE SOUP WITH BASIL SAUCE



Veggie Soup with Basil Sauce image

A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!

Provided by Emily Idlewild

Categories     Vegetable Soup

Time 30m

Yield 8

Number Of Ingredients 15

½ cup cubed potatoes
½ cup chopped onion
½ cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
¾ cup fresh corn kernels
¼ cup coarsely chopped fresh basil
⅓ cup tomato puree
3 cloves garlic, minced
⅓ cup olive oil
⅓ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  • When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g

VEGETABLE SOUP WITH BASIL AND GARLIC



Vegetable Soup with Basil and Garlic image

Categories     Soup/Stew     Vegetable     Fall     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 21

For soup
2 1/2 qt water
2 medium leeks (white and pale-green parts only), thinly sliced crosswise
1 medium onion, thinly sliced
2 medium carrots, halved lengthwise and thinly sliced crosswise
3/4 pound potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
3/4 pound butternut or other winter squash, peeled and cut into 1/2-inch pieces
1 pound fresh white beans in pods, shelled, or 1 1/2 cups drained cooked white beans
Bouquet garni of 1 celery rib, 3 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 bay leaf tied together with kitchen string
6 ounce green beans, cut crosswise into 1/2-inch pieces
2 small zucchini (1/2 pound), cut into 1/4-inch-thick slices
1 cup elbow macaroni
For pistou
4 large garlic cloves
Generous handful fresh basil leaves (preferably with blossoms)
1/4 teaspoon salt
1 cup freshly grated Parmesan
1 firm-ripe medium tomato, peeled, seeded, and cut into chunks
1 to 1 1/4 cups olive oil
Special Equipment
kitchen string

Steps:

  • Make soup:
  • Bring water to a boil in a 5-quart pot and simmer leeks, onion, carrots, potatoes, squash, white beans (if using fresh), and bouquet garni 30 minutes, or until beans and squash are tender but remain intact. Add green beans, zucchini, and macaroni (and cooked white beans if using) and simmer 15 minutes, or until macaroni is tender but not falling apart.
  • Make pistou while soup is cooking:
  • Pound garlic, basil, salt, and pepper to taste with a large mortar and pestle, alternating between pounding and turning with a grinding motion, until mixture forms a paste. Work in enough Parmesan to make a very stiff paste, then add about one third of tomato, pounding and grinding into the paste. Gradually work in remaining cheese and tomato with a little olive oil until mixture is a barely fluid paste. Gradually work in 1 cup oil, or enough for pistou to become a sauce. (Pistou will not be an emulsion, so it should be thoroughly mixed each time it is dished out.)
  • Serve soup with mortar of pistou on the side, to be added to taste by each person.

FRESH VEGETABLE BASIL SOUP



Fresh Vegetable Basil Soup image

I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen.

Provided by Mary Hallen

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 medium onion, chopped
1 stalk celery, sliced
1 large carrot, sliced (fairly thin)
1 large potato, cubed (thin skinned)
2 large tomatoes, diced
4 cups vegetable stock
3 tablespoons fresh basil, chopped
1/2 small cauliflower, broken into flowerets
2 small zucchini, sliced
1/2 lb fresh green peas (haven't found frozen I liked yet)
salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Sometimes I add a hot pepper sauce for some bite.
  • In a 5-qt pan over med heat, melt butter.
  • Add onion, celery and carrot.
  • Cook, stir occasionally, until veggies are soft but not brown (10 min).
  • Add potato, tomatoes, stock, basil to pan.
  • Bring to boil, then cover and simmer for 15 minutes.
  • Add cauliflower and zucchini and simmer for about 10 minutes.
  • Add peas and simmer for about 5 minutes or until all veggies are tender.
  • Season with salt and pepper.
  • Serve with cheese.

VEGGIE SOUP WITH BASIL SAUCE



Veggie Soup with Basil Sauce image

A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!

Provided by Allrecipes Member

Categories     Vegetable Soup

Time 30m

Yield 8

Number Of Ingredients 15

½ cup cubed potatoes
½ cup chopped onion
½ cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
¾ cup fresh corn kernels
¼ cup coarsely chopped fresh basil
⅓ cup tomato puree
3 cloves garlic, minced
⅓ cup olive oil
⅓ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  • When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g

VEGGIE SOUP WITH BASIL SAUCE



Veggie Soup with Basil Sauce image

A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!

Provided by Emily Idlewild

Categories     Vegetable Soup

Time 30m

Yield 8

Number Of Ingredients 15

½ cup cubed potatoes
½ cup chopped onion
½ cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
¾ cup fresh corn kernels
¼ cup coarsely chopped fresh basil
⅓ cup tomato puree
3 cloves garlic, minced
⅓ cup olive oil
⅓ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  • When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g

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