15 Minute Tomato And Basil Soup Food

15-MINUTE TOMATO AND BASIL SOUP

Steps:

• Heat the oil in a large saucepan on medium heat. Add the chopped onion and cook for 5-6 minutes, stirring regularly, until starting to soften. Season well with salt and pepper (approx. 1 teaspoon of each to start with).
• Once the onion has started to soften, add the chopped garlic and cook for another minute or two.
• Next, add the chopped tomatoes and turn up the heat. Cook on a high heat for a few minutes until the liquid from the tomatoes starts to bubble. Add the stock and continue to simmer for another few minutes, reducing the heat again if necessary.
• After a few minutes, chop most of the basil (leaves and stems) and add this to the pan. Stir well and turn off the heat.
• Blitz until smooth using a hand blender. You could also transfer to a larger, more powerful blender, in which case it's best to allow the soup to cool slightly and work in batches.
• Adjust the seasoning and serve with chopped fresh basil and sides such as fresh bread. Additional topping ideas include homemade cashew cream, vegan parmesan, and vegan pesto.

TOMATO BASIL SOUP

Steps:

• Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and dried basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, garlic powder, salt and pepper and simmer uncovered for 40 minutes.
• Remove from heat and allow to cool slightly. Puree with an immersion blender or ladle soup into a food processor or blender, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.
• This soup freezes well if you freeze it BEFORE adding the whipping cream - then add the cream after you've defrosted and reheated it. If you decide to do this, be sure to adjust the whipping cream to whatever soup is still left over after you've frozen some.