TOMATO BASIL SOUP
A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g
RUSTIC STYLE ROASTED TOMATO BASIL SOUP
This is a delicious and robust soup that is low in fat and full of flavor. Good way to use up those tomatoes and basil growing in your back yard or at the supermarket :) It is sure to become your go to comfort soup.
Provided by Ashly1021
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 400 degrees F.
- 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
- 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
- 5.Add the canned tomatoes, basil, thyme, and stock.
- 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet.
- 7.Bring to a boil and simmer uncovered for 40 minutes.
- 8.Taste for seasonings.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
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.
RUSTIC TOMATO-BASIL SAUCE
This is one of my favorite recipes that I threw together one Friday during lent when we had no fish in the house and I had to come up with some dinner. It's simple, easy and very flavorful. When I cook, I like flavor...for instance, if I'm adding garlic then I need to be able to taste it! You might want to slightly decrease some of the spices based on your personal preferences. This sauce ends up being quite sweet, so adjust accordingly.
Provided by Joey D from NYC
Categories One Dish Meal
Time 1h
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of EVOO in a sauce pan over low heat. Add garlic and stir continuously until soft. Do not let garlic start to brown; this releases a lot of bitterness and you'll be better off starting over.
- Add crushed tomatoes to sauce pan and turn heat up slightly to medium-low, stirring frequently. Add sugar to the tomatoes. At the same time, add 2 remaining tablespoons of EVOO to a pan and sautee onion and green pepper over medium-low heat until softened, stirring frequently for about 7-10 minutes.
- Add onion and green pepper with EVOO from the pan to the tomatoes and garlic and mix well.
- Add remaining ingredients (oregano, basil, salt, pepper, bay leaves, fennel seeds) and let simmer for about 45 minutes, stirring occasionally so as not to let ingredients settle or burn at the bottom and to promote flavor.
- Serve over your favorite pasta, garnish with fresh parsley and grated cheese of your choice (if desired), as well as some crusty Italian bread.
- ***Hint: If you lightly toss your pasta in olive oil after draining it, it will hold more sauce more easily while you're eating it.
Nutrition Facts : Calories 164.3, Fat 9.4, SaturatedFat 1.3, Sodium 289.4, Carbohydrate 19.6, Fiber 2.8, Sugar 5.8, Protein 3.1
ROASTED TOMATO SOUP (SOUTH BEACH DIET PHASE 2)
From newest book. Haven't tried. This rich, rustic flavor of this soup comes from slow-roasting the tomatoes (you can do other things while they are in the oven). If you like a little sweetness, add a touch of sugar substitute when you adjust your seasonings. If you're on phases 2 or 3, add whole wheat tortellini for a satisfying entree.
Provided by Lizzie Rodriquez
Categories Vegetable
Time 1h5m
Yield 4 1.25 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425.
- Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
- Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
- Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.
RUSTIC TOMATO SOUP
Make and share this Rustic Tomato Soup recipe from Food.com.
Provided by Mel Bedggood
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add oil in saucepan and heat garlic and chilli.
- Add tomatoes and roasted pepper. Boil until soft.
- Add water, stock and seasoning. Simmer for 10 minutes.
- Tear basil leaves and add a couple of minutes before completion.
- Pour into jug and vitamise down.
- Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.
Nutrition Facts : Calories 74.6, Fat 3.8, SaturatedFat 0.6, Sodium 52.1, Carbohydrate 9.8, Fiber 2.8, Sugar 5.9, Protein 2.1
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