Fresh Cream Of Tomato Soup With Basil Ww 2 Points Food

CREAMY TOMATO-BASIL SOUP

Steps:

• In a medium saucepan over medium heat, warm oil. Add onion and cook, stirring occasionally, until almost tender, about 8 minutes. Add broth, tomatoes, beans, and salt. Increase heat to medium-high and bring to a boil; cook 5 minutes. Stir in basil.
• Pour mixture into a blender and puree until smooth; alternately, puree with an immersion blender. Taste and adjust seasonings if necessary. Divide soup evenly among 4 bowls; garnish with basil and pepper.
• Serving size: about 1⅓ cups

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO-BASIL SOUP

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

CREAMY TOMATO BASIL SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

FRESH CREAM OF TOMATO SOUP

Steps:

• In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

FRESH CREAM OF TOMATO SOUP WITH BASIL

Steps:

• Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.
• Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
• Working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid). Return puree to saucepan and set pan over low heat. (Or puree in saucepan using an immersion blender.) Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve. Yields about 1 1/2 cups per serving.

FRESH CREAM OF TOMATO SOUP WITH BASIL - WW 2 POINTS

Steps:

• Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.
• Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
• Puree tomato mixture in saucepan using an immersion blender. Or, working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid); return puree to saucepan and set pan over low heat.
• Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve.
• Yields about 1 1/2 cups per serving.

FRESH CREAM OF TOMATO SOUP

Steps:

• In a 8 quart stock pot, bring fresh tomatoes and canned tomato sauce to a boil.
• Lower heat, and simmer 10 minutes.
• Add onion, celery salt, sugar, bay leaf and clove to tomato mixture.
• Simmer 5 more minutes.
• While tomatoes are simmering, melt butter in a small sauce pan.
• Sauté onion until tender and golden.
• Remove onion and set aside.
• Add flour, salt and pepper to the oil to make a thick paste.
• Slowly add milk, and heat over medium heat until milk is thickened.
• Stir continuously, do not boil.
• After tomatoes have simmered 15 minutes, remove bay leaf and cloves.
• Puree with hand-held mixture.
• Add baking soda.
• Slowly add milk mixture, stirring constantly.
• Heat 1 minute.
• Add scallion as garnish when served.
• Serves 4-6.

FRESH CREAM OF TOMATO SOUP

Steps:

• Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Simmer, covered, until the vegetables are tender, about 5 minutes. Cool slightly; transfer to a blender and puree.
• Return the mixture to the saucepan. Whisk the milk and tomato paste in a small bowl; stir into the soup. Add the basil, salt and pepper; cook, stirring occasionally, until just heated through(do not boil).