Dans Tomatobasil Chicken Soup Food

TOMATO BASIL SOUP

Steps:

• In a stockpot, add olive oil, garlic and onions and cook on medium heat for about 5 minutes.
• Stir in stock of choice, tomatoes and diced tomatoes.
• Brig to a boil.
• Cover pot and simmer for about 15 minutes.
• In small batches, add the soup to a blender and blend until smooth.
• Return the soup to pot and add basil pesto and shredded chicken.
• Simmer for an additional 5-10 minutes.
• Top with parmesan cheese if desired
• ENJOY!!

TOMATO BASIL SOUP

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).

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.

TOMATO BASIL SOUP

Steps:

• Heat the olive oil in a large soup pot over medium high heat.
• Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
• Add the tomatoes and the stock.
• Bring to a boil and then reduce to a simmer.
• Cook until soup is slightly thickened, about 20 minutes.
• Season with salt and pepper.
• Stir in the basil.
• Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
• Serve immediately.

TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!

CREAMY TOMATO BASIL TORTELLINI SOUP

Steps:

• Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Once hot, add the ground chicken and cook for 6-8 minutes, breaking up the lumps with a wooden spoon/spatula as you go. Once cooked through, transfer to a clean bowl and set aside.
• In the same pot, melt the unsalted butter over medium-high heat. Once frothing and foamy, add the onion and carrots. Sauté for 4-5 minutes until softened. Add the garlic and red chilies, sauté for another minute or two until fragrant.
• Pour in the white wine and deglaze the pot, making sure to scrape up any brown crispy bits at the bottom of the pot.
• Add the canned chopped tomatoes, chili beans, olives, low sodium chicken broth, cooking cream, and all of the seasonings and spices. Stir to combine and bring to a slow boil. Simmer for 8-10 minutes, stirring occasionally.
• Mix in the cheese until fully melted. Then add the basil and mint leaves, tortellini, and cooked ground chicken back into the pot. Cook, stirring occasionally, for another 5-7 minutes, or until the tortellini is nice and tender. Then switch off the heat.
• Transfer to serving bowls and garnish with chopped basil leaves and freshly grated Parmigiano Reggiano cheese. Serve immediately! (Or cool quickly and refrigerate in airtight sealed containers for 3-4 days. See notes.)

TOMATO-BASIL SOUP WITH CHICKEN

Steps:

• Heat 1/4 cup dressing in medium saucepan on medium heat. Add chicken; cook 8 to 10 min. or until done. Remove chicken from pan; set aside.
• Add remaining dressing to saucepan. Add carrots, onions, garlic and 1/4 cup basil; cook and stir 5 min. Stir in chicken broth and tomatoes. Bring to boil; cover. Simmer 10 to 15 min. or until vegetables are tender, stirring occasionally. Remove from heat.
• Add remaining basil. Use immersion blender to blend soup until smooth. Add chicken and cheese; stir. Bring to boil; simmer 5 min., stirring occasionally.

CHICKEN TOMATO BASIL SOUP

Steps:

• Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft.
• While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.
• When meat is done, add it to the pot.
• Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.
• An hour before the soup is done, cook pasta.
• When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.
• ENJOY!

DAN'S TOMATOBASIL CHICKEN SOUP

Steps:

• Start the soup, 10oz water, milk, 1/2 clove of garlic(crushed and shredded), 1tbsp celery salt, and 1c chopped basil in crockpot on high or in large pot on medium, stirring occasionally. Cut the small green floral parts off of the broccolli and cut the remains of the stalk into almond size pieces. Add all the cut broccolli to the soup. Cook the rice with the remaining 16oz of water and 1tbsp of butter. Add to soup when cooked. Cut the chicken breast into 4 somewhat flat quadrants and rub with lemonpepper and 1/4c chopped basil. Saute with 1tbsp olive oil and 1c cooking wine. Shred chicken however small you want it and add to soup, along with any remaining wine and juice from the chicken. Cook another 10-15 minutes and serve.

TOMATO AND BASIL SOUP

Steps:

• Slice and arrange tomatoes on large baking tray, sprinkle garlic, shredded basil and a good coating of olive oil over the tomatoes. Roast in the oven preheated to 180C/fan for approximately 50 minutes or until the tomatoes just start burning at the edges
• Finely chop the onion and lighty fry in a knob of butter and a good splash of olive oil until soft but not coloured
• Add the onions to the roasted tomatoes, stock, white wine, tomato puree, salt and pepper and bring to the boil then simmer for 20 minutes stirring every 5 minutes
• Put the sauce into a blender in batches and strain through a sieve using the back of a ladle into a clean large sauce pan then reheat and add the cream but do not boil. Adjust sesoning to taste. Serve with a swirl of cream and sprig of basil.