Olive Garden Cream Of Tomato And Basil Soup Food

COPYCAT OLIVE GARDEN CREAM OF TOMATO SOUP RECIPE

Steps:

• Melt butter in a pan.
• Add red onions and cook until tender.
• Add white wine and reduce by 3/4.
• Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
• Puree soup in a food processor.
• Stir in 2 tbsp. chopped basil, salt and pepper.
• Garnish with remaining fresh basil and tomatoes and serve.

OLIVE GARDEN CREAM OF TOMATO AND BASIL SOUP

Steps:

• Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
• Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.

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.

ROASTED GARDEN TOMATO BASIL SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
• Bake in preheated oven until very tender and browned, about 2 hours.
• Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
• Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

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.

OLIVE GARDEN CREAMY TOMATO-BASIL SOUP

Steps:

• In a heavy 2 quart sauce pan melt butter and saute red onions until tender, 5 minutes.
• Add white wine and reduce by 3/4.
• Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2.
• Puree soup in a food processor.
• Stir in chopped basil, salt and pepper.
• Garnish with chopped fresh basil and tomatoes.