BAREFOOT CONTESSA CREAM OF FRESH TOMATO SOUP
This is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy.
Provided by Scoutie
Categories Vegetable
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 13
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 TOMATO BASIL SOUP INA GARTEN
I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.
Provided by crispychick
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
- Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
- Add the oven roasted tomatoes, including the liquid on the baking sheet.
- Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
- Taste for seasonings.
- Serve hot or cold.
Nutrition Facts : Calories 311.8, Fat 20.2, SaturatedFat 5, Cholesterol 15, Sodium 1440.5, Carbohydrate 27.8, Fiber 6.4, Sugar 14.4, Protein 8.7
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
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 BASIL SOUP
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. 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.
TOMATO AND BASIL SOUP
Tomato and Basil Soup
Provided by Joanne Weir
Yield 6 servings
Number Of Ingredients 8
Steps:
- Instructions
- Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomatoes, chicken stock to the onions. Over high heat, bring to a boil. Reduce to medium low and simmer until reduced by one-quarter, about 20 minutes. Cool 10 minutes. Remove the basil and discard.
- In a blender, puree the soup in several batches until very smooth, 2 to 3 minutes per batch. Return to a clean soup pot and bring to a simmer over medium heat. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, 5 minutes.)
- Ladle the soup into bowls and garnish with rosemary or basil strips.
ROASTED TOMATO BASIL SOUP
This is my version of a recipe on Barefoot Contessa. I tried looking for that recipe online but was unable to find it so decided to make my own and it turned out pretty good.
Provided by Vidya Angeri
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat over to 350°F.
- cut tomatoes in to halves (Smaller pieces for larger tomatoes) and place on a baking sheet.
- Drizzle extra virgin olive oil on the tomatoes and sprinkle with salt and pepper.
- Add the whole garlic cloves to the tomatoes and bake in the oven for 45 min to 1 hr until tomatoes are tender and juicy.
- Remove the tomatoes and garlic and place in a blender and add basil leaves.
- blend until smooth.
- Add extra virgin olive oil and butter to a soup pot and fry the chopped onions until translucent (a couple of minutes).
- Add red pepper flakes.
- Add flour to the onions and stir using a spatula or wooden spoon to make sure there are no lumps.
- Let cook for a minute until raw flour smell disappears.
- Add the vegetable broth, tomato basil paste and milk.
- Mix well and let it simmer for a few more minutes.
- Serve hot.
Nutrition Facts : Calories 157.7, Fat 9.2, SaturatedFat 3.8, Cholesterol 16.2, Sodium 67.2, Carbohydrate 16.6, Fiber 2.7, Sugar 0.8, Protein 4.5
ROASTED TOMATO BASIL SOUP (BAREFOOT CONTESSA)
Yield 6-8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
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INA GARTEN'S ROASTED TOMATO BASIL SOUP - LITTLE BROKEN
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Reviews 26Calories 228 per servingCategory Soup
- Gently toss the tomatoes with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes.
- In a large dutch-oven, heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes.
- Add the canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
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