Detox Tomato And Basil Soup Food

TOMATO BASIL SOUP

Steps:

• Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.
• Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
• Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
• Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

TOMATO BASIL SOUP

Steps:

• Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes.
• Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes
• Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
• Turn off the heat and puree the soup. For a smoother texture, transfer the soup into a blender and puree in batches, or puree using an immersion blender directly in the pot. For a chunkier soup, use a potato masher or fork and mash until desired consistency is achieved.
• Serve with some Parmesan cheese, feta cheese, or breadsticks (if desired).

DETOX TOMATO AND BASIL SOUP

Steps:

• To skin the tomatoes, boil some water and place in a bowl. Add tomatoes and count 30 seconds. Remove tomatoes and skins should easily peel away.
• In a blender or food processor, pulse the tomatoes and garlic until blended.
• In a saucepan add the tomatoes, basil and lemon juice.
• Heat gently until simmering and then serve with a wholemeal or granary roll.
• Add pepper if you desire.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.