Progresso Tomato Basil Soup Copycat Food

(COPYCAT) LA MADELINE'S TOMATO BASIL SOUP

Steps:

• Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes.
• Puree with basil in the blender. Make sure that this is smooth - I always strain it.
• Return to saucepan. Add cream and butter while stirring over low heat.
• Serve and enjoy!

PROGRESSO TOMATO BASIL SOUP (COPYCAT)

Steps:

• NOTE: USE ONE 12-OZ CAN TOMATO PASTE, OR TWO 6-OUNCE CANS. USE VERY COLD WATER. (STEP 1): VIGOROUSLY whisk ingredients in a 2 1/2 quart saucepan until smooth.
• BRING mixture to a boil for one minute while whisking then reduce heat.
• SIMMER soup for 15 minutes, then remove bay leaf.
• LADLE into serving bowls and garnish as desired.
• SERVE and enjoy.

NORDSTROM'S TOMATO BASIL SOUP, SMALL BATCH

Steps:

• In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrot and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
• Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes.
• Allow the soup to cool somewhat, then purée until smooth in a blender or food processor or using an immersion blender. Strain the purée before returning to the pot for a smoother texture.
• Add cream or tempered crema little by little over over low heat until desired texture is reached. Do not boil it! Season to taste with salt and pepper, and serve warm.

TOMATO BASIL SOUP

Steps:

• Heat the olive oil in a large soup pot over medium high heat.
• Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
• Add the tomatoes and the stock.
• Bring to a boil and then reduce to a simmer.
• Cook until soup is slightly thickened, about 20 minutes.
• Season with salt and pepper.
• Stir in the basil.
• Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
• Serve immediately.

TUSCAN TOMATO BASIL SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
• Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
• Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
• Garnish with sliced basil leaves or minced parsley.