Chunky Tomato Basil Soup Food

CHUNKY TOMATO-BASIL SOUP

Steps:

• In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
• Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
• If desired, top with additional chopped fresh basil leaves.

CHUNKY TOMATO BASIL SOUP

Steps:

• In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes
• Add the garlic and sauté another 3 minutes
• While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
• Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
• Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
• Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
• Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
• Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
• Serve with grated parmesan on top. Seriously. It's the bomb!

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

CHUNKY TOMATO SOUP

Steps:

• After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
• Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
• Lower heat and simmer for 20 minutes.
• Serve hot.
• Ladle into soup bowls and top with spoonfull of yogurt.
• Sprinkle with remaining dill.

CHALET GIRL'S CHUNKY TOMATO AND BASIL SOUP

Steps:

• Finely chop onions. Melt butter in a large pan. Gently cook onions in butter until soft and translucent, low heat.
• Add the sugar and vinegar to slightly caramelise the onions, stir. Then add the flour. Cook flour out for 1-2mins stirring continuously.
• Add the tomatoes and stir to get any sticky bits off the bottom of the pan. Don't break up the tomatoes, leave whole. Add the stock cube and enough boiling water to give 'soupy' consistency (don't want it to be too runny). Bring soup to the boil then turn down and simmer for about 45mins/1hour.
• Add the basil (as much as you want or have, a few table spoons maybe). Stir well. Taste - add seasoning (salt and pepper) as required and more sugar if still slightly too acidic.
• For chunky soup, use a potato masher to break up the tomatoes, giving a chunky texture. Or, use a hand blender or put in liquidiser. You could blend all the soup or just part of it - however you like it!
• To serve, put the soup in a bowl and finish with a drizzle of cream in a circular motion to create a swirl (partly for appearance, but also tastes good with the soup) and add a sprig of basil. Delicious served with crusty bread or baguette.

MAMU'S CHUNKY TOMATO BASIL BISQUE SOUP

Steps:

• Saute the veggies in butter and olive oil combo until softened. Add tomato ingredients and spices. Simmer for 3 to 6 hours. Adjust thickness with more chicken broth or tomatoes.
• About 5-10 minutes before serving, add the cream and cream cheese.

CHUNKY TOMATO SOUP

Steps:

• In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
• To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
• Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

CHUNKY MEDITERRANEAN TOMATO SOUP

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.