EASY ROASTED TOMATO BASIL SOUP
BEST vegan roasted tomato basil soup you'll find! Perfectly rich and absolutely delicious, thanks to a combination of aromatics, fresh herbs (basil and thyme) and warm spices. Quality extra virgin olive oil pulls this soup together, providing a rich and luxurious finish that you won't miss the heavy cream!
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees F.
- In a large mixing bowl, combine tomatoes and carrot pieces. Add a generous drizzle of extra virgin olive oil, and season with kosher salt and black pepper. Toss to combine.
- Transfer to a large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. When ready, remove from the heat and set aside for about 10 minutes to cool.
- Transfer the roasted tomatoes and carrots to the large bowl of a food processor fitted with a blade. Add just a tiny bit of water and blend.
- In a large cooking pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.
- Pour the roasted tomato mixture into the cooking pot. Stir in crushed tomatoes, 2 1/2 cups water, basil, thyme and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes or so.
- Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgihttps://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/n olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!
Nutrition Facts : Calories 104.9 kcal, Sugar 14.3 g, Sodium 93.6 mg, Fat 0.8 g, SaturatedFat 0.1 g, Carbohydrate 23.4 g, Fiber 5.4 g, Protein 4.3 g, ServingSize 1 serving
CHUNKY TOMATO-BASIL BISQUE
My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. -Veronique Deblois, Mine Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 5 servings.
Number Of Ingredients 11
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).
Nutrition Facts : Calories 383 calories, Fat 36g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 1214mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein.
TOMATO BASIL BISQUE
I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.
Provided by kyky9353
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
- Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
- Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
- Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
Nutrition Facts : Calories 171.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 44.6, Sodium 468.2, Carbohydrate 13.1, Fiber 2.3, Sugar 8.5, Protein 3.3
TOMATO BISQUE
Make and share this Tomato Bisque recipe from Food.com.
Provided by AngelicFantasia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot, heat the oil.
- Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
- Add the garlic and thyme; stir until fragrant, about 1 minute.
- Add the tomatoes, broth, honey, salt, and pepper.
- Bring to a boil over high heat.
- Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
- Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
- Return it to the pot and stir in the cream.
- Heat gently and adjust the seasonings.
- Ladle into bowls, sprinkle with the parsley if using, and serve immediately.
Nutrition Facts : Calories 524.6, Fat 30.4, SaturatedFat 11.5, Cholesterol 54.3, Sodium 2340.3, Carbohydrate 62.1, Fiber 8.3, Sugar 27.6, Protein 11.5
HOW TO MAKE TOMATO BISQUE
You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
- Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 20 g, Cholesterol 37.7 mg, Fat 12.3 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 906.4 mg, Sugar 2.8 g
TOMATO BASIL BISQUE
Make and share this Tomato Basil Bisque recipe from Food.com.
Provided by mitchellengineer
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions and garlic in the butter until soft.
- Add the tomatoes, tomato juice, and bay leaves; simmer for 20 minutes.
- Remove from heat and let cool.
- Drain the tomatoes, reserving the juice, and puree them in a blender or food processor with the cream cheese.
- Mix the puree with the reserved juice.
- Add the light cream and season to taste with salt, pepper, and lemon juice.
- Add freshly chopped sweet basil.
- Simmer for 10 minute and serve with bread bowls.
Nutrition Facts : Calories 290.3, Fat 22.9, SaturatedFat 14.3, Cholesterol 68.8, Sodium 606.5, Carbohydrate 17.9, Fiber 2.5, Sugar 10.1, Protein 6.6
TOMATO BASIL BISQUE
Make and share this Tomato Basil Bisque recipe from Food.com.
Provided by Lacer
Categories Vegetable
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes.
- Puree soup in batches in a blender or using an immersion blender.
- Return to pot and heat through.
- Serve with croutons if desired.
Nutrition Facts : Calories 44.4, Fat 1, SaturatedFat 0.2, Cholesterol 1.2, Sodium 416.7, Carbohydrate 7.1, Fiber 0.6, Sugar 1.6, Protein 1.9
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