Mushroom Tomato Basil Soup Food

MUSHROOM & BASIL OMELETTE WITH SMASHED TOMATO

Steps:

• Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
• Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
• In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
• Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
• While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.

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.

TOMATO-MUSHROOM SOUP

Steps:

• Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
• Add mushrooms, cooking for 5 minutes.
• Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

TOMATO BARLEY SOUP

Steps:

• In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
• Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
• Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

TOMATO-MUSHROOM SOUP

Steps:

• In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
• Add in the mushrooms; stir to combine.
• Cover and cook 5 minutes or until the mushrooms are tender.
• Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
• Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
• Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.

MUSHROOM TOMATO BISQUE

Steps:

• Place tomatoes cut side down in a greased 15x10x1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450° for 20-25 minutes or until edges are well browned. , Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer. , In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.

VEGAN TOMATO BASIL SOUP

Steps:

• In a large heavy pot, add the olive oil, onion, garlic and salt. Bring to medium heat and cook until the onions have softened, 7 minutes. Add the tomato paste and stir to combine.
• Pour in the canned tomatoes and broth and bring to a gentle simmer. Cook, with the lid off, for 10 minutes.
• Ladle the soup into a high-speed and add the cashews and maple syrup. Blend (first on low and increase speed to high), for 2 minutes or until smooth and creamy. Stop to add the fresh basil leaves, and pulse if you prefer the leaves to be chunky, or blend if you prefer a smooth puree. Pour the soup into bowls and serve.

MUSHROOM TOMATO-BASIL SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Remove vegetables with a slotted spoon and set aside. In the same pan, combine flour and broth until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Return mushroom mixture to saucepan. Add the tomatoes, basil, sugar, salt and pepper. Cook over medium heat for 5 minutes or until heated through.

TOMATO MUSHROOM SOUP

Steps:

• In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
• Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
• Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
• Garnish each serving with a dollop of sour cream if desired.

15-MINUTE TOMATO AND BASIL SOUP

Steps:

• Heat the oil in a large saucepan on medium heat. Add the chopped onion and cook for 5-6 minutes, stirring regularly, until starting to soften. Season well with salt and pepper (approx. 1 teaspoon of each to start with).
• Once the onion has started to soften, add the chopped garlic and cook for another minute or two.
• Next, add the chopped tomatoes and turn up the heat. Cook on a high heat for a few minutes until the liquid from the tomatoes starts to bubble. Add the stock and continue to simmer for another few minutes, reducing the heat again if necessary.
• After a few minutes, chop most of the basil (leaves and stems) and add this to the pan. Stir well and turn off the heat.
• Blitz until smooth using a hand blender. You could also transfer to a larger, more powerful blender, in which case it's best to allow the soup to cool slightly and work in batches.
• Adjust the seasoning and serve with chopped fresh basil and sides such as fresh bread. Additional topping ideas include homemade cashew cream, vegan parmesan, and vegan pesto.

CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES

Steps:

• Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
• Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
• For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
• Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

SOUP MAKER MUSHROOM SOUP

Steps:

• Heat the butter and oil in a frying pan and gently cook the onion until soft and translucent.
• Add the garlic and thyme and cook for 2 minutes.
• Turn up the heat and pour in the wine, letting it sizzle for two minutes.
• Turn off the heat and sprinkle in the flour, stirring vigorously to avoid any lumps from forming.
• Transfer the contents to the Tower Soup Maker and add the rest of the ingredients, except for the cream, seasoning and parsley.
• Hit the Smooth Soup button and let the machine do its magic, which would take 20-25 minutes.
• Stir in the cream, season to taste and garnish with parsley.
• Serve with your favourite crusty bread and white wine. Enjoy!

TOMATO CHICKEN AND PASTA BAKE

Steps:

• Mix soup,water and pasta in shallow 2 qt (2L) baking dish. Stir in vegetables.
• Top with chicken. Sprinkle with cheese and pepper. Cover.
• Bake at 375°F (190°C) until chicken is cooked through and pasta is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.