Sour Cream Hearty Tomato Basil Soup Food

CREAMY TOMATO BASIL SOUP (OAMC)

Steps:

• Combine onions, celery, basil, bay leaf and tomatoes in a stock pot. Simmer until vegetables are tender, about 45-60 minutes.
• Remove bay leaf. Purée tomato mixture in a blender and then strain through a fine sieve or colander.
• Return tomato mixture to stockpot.
• In a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. Stir until smooth.
• Gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.
• Add sugar, salt, and pepper.
• If freezing ahead: Cool completely. Freeze in a gallon size freezer bag. Serving day: Thaw completely. Reheat soup in stockpot, adding milk and baking soda. Heat through but do not boil.
• If serving immediately: add 2 cups nonfat milk and 1 t baking soda. Stir until well mixed then serve.

HEARTY TOMATO SOUP

Steps:

• Cut each tomato into four pieces.
• Slice the onion thinly.
• Add margarine to a medium size saucepan and let it melt at medium heat.
• After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
• Sprinkle salt and pepper to taste.
• When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
• Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
• Let it boiled and reduce the heat to simmer for 15 minutes.
• Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
• Pour the soup again to your sauce pan and add the cheese.
• If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.

HEARTY CREAM OF TOMATO BASIL SOUP

Steps:

• Cook onion and garlic in butter until soft and translucent.
• Add basil, paprika, and creme cheese.
• Cook until creamy, stirring constantly so as not to burn the paprika.
• Add remaining ingredients, stir vigorously with a whisk.
• Heat to desired temperature and serve.

SOUR CREAM HEARTY TOMATO BASIL SOUP

Steps:

• In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
• add tomatos and tomato paste.
• Mix with a wooden spoon until blended.
• Add garlic and onions.
• Add italian seasoning and pepper to taste.
• Add sour cream (1 to 1 1/2 cups depending on your taste).
• Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
• Serve in bowls sprinkle with parmesan and add garlic toast if desired.

CREAMY TOMATO BASIL SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with croutons and basil.

TOMATO SOUP

Steps:

• Heat soup pot over medium heat.
• Add olive oil, chopped shallot and minced garlic.
• Saute 3-4 minutes.
• Add both cans of tomatoes and stir to combine.
• Add vegetable stock and stir.
• Season soup with salt and pepper to taste.
• Bring soup to a slow boil, reduce heat and simmer 10 to 15 minutes.
• If desired, add a dollop of sour cream when serving to make a creamier tomato soup.
• You can also garnish the soup with parmesan and chopped fresh basil when serving.