Joes Italian Tomato Basil Soup Food

JOE'S ITALIAN TOMATO BASIL SOUP

Joe's Italian Tomato Basil Soup image

This recipe was in the Birmingham News and it comes from a restaurant in Alabaster, AL called Joe's Italian. Joe's has the best tomato basil soup I have ever eaten!

Provided by SweetT

Categories Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced fresh garlic
4 cups ground tomatoes
1 cup chicken broth
1 teaspoon oregano
salt and pepper, to taste
1/2 cup heavy cream or 1/2 cup half-and-half cream
1/4 cup chopped fresh basil

Steps:

Melt the butter with the oil over low heat in a heavy bottom pot.
Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
Garnish with fresh basil before serving.
Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.

TOMATO BASIL SOUP

Tomato Basil Soup image

After searching for 3 days for where I had put this recipe I finally found it and thought I would just write it down as one to share. It is so good you wont want to have anything else until it's gone. I make a double batch twice a year and put it in freezer containers. It freezes really well and I can thicken it up with some cornstarch and make a pizza sauce or spaghetti sauce with a few added ingredients. .

Provided by Yanks4Carolyn

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (64 ounce) can tomato juice (large can)
2 -3 carrots, peeled and cut into 3-4 pieces
1 large onion, cut into 3-4 pieces
1 -2 garlic clove, crushed
20 basil leaves, loosely torn (1/4 C., I am guessing)
4 cups fat free chicken broth
1 pint fat-free half-and-half
2 tablespoons tonys cajun seasoning (garlic powder, onion, cayenne, black pepper etc.) or 1 tablespoon salt, plus seasonings of your choice. (garlic powder, onion, cayenne, black pepper etc.)
1/4 cup butter, surely would not hurt. southern thing...i'm sure

Steps:

Pour tomato juice into large Dutch Oven type vessel. Add onion, garlic, carrots, basil leaves and seasoning and bring to a boil. Reduce to medium heat and let cook for 30 minutes or so. Discard basil leaves or leave in if you prefer. I do not like them chopped up in the soup (just me). Use an immersion blender and blend all until well pureed. Add chicken broth and bring back to hot temperature Add FF half & half but DO NOT BOIL. Taste and adjust seasonings and add more basil if desired. Serve with a crusty garlic french bread is a must! Float a basil leaf on top for presentation. Now -- make another pot and freeze.
Note. If you do not have or want to use an immersion blender discard carrots, onion, garlic and basil. Its just as good.

Nutrition Facts : Calories 195.6, Fat 9.3, SaturatedFat 5.6, Cholesterol 24.4, Sodium 1654.5, Carbohydrate 25.4, Fiber 2.4, Sugar 17.4, Protein 6.1

TUSCAN TOMATO BASIL SOUP

Tuscan Tomato Basil Soup image

Use only fully-sun ripened tomatoes that are slightly soft to the touch. Serve while hot and sprinkle with a spoonful of Parmesan cheese and some crusty bread. Enjoy!

Provided by SaraBellaBean

Categories Vegetable

Time 1h15m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
3 lbs tomatoes, peeled and seeded, then diced
4 cups chicken stock
1/2 cup basil leaves, finely chopped
salt & freshly ground black pepper
1/2 cup parmesan cheese, freshly grated

Steps:

To peel and seed them, fill a saucepan 3/4 full of water and bring to a boil. Using a sharp knife, score an X in the blossom end of each tomato. In batches, without crowding, immerse the tomatoes in the boiling water and leave for 15-30 seconds, or until the skins just begin to wrinkle. Remove from the pan with a slotted spoon, let cool slightly, then peel away the skins. Cut in half crosswise and squeeze.
gently to dislodge the seeds.
In a large soup pot over medium heat, warm the oil. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened but not browned, about 30 seconds.
Add the tomatoes and stock, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and cool until the tomatoes are softened, about 30 minutes. Remove from the heat.
In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a hand held blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.
Sprinkle with a spoonful of Parmesan cheese. Enjoy!

Nutrition Facts : Calories 186, Fat 9.3, SaturatedFat 2.7, Cholesterol 12.1, Sodium 368.8, Carbohydrate 17.6, Fiber 3.3, Sugar 9.4, Protein 9.7

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