TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams
ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, celery, garlic, kosher salt, pepper, crushed tomato, tomato paste, baking soda, vegetable broth, fresh thyme, fresh basil, bread bowls
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
- Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
- Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1477 calories, Carbohydrate 204 grams, Fat 55 grams, Fiber 9 grams, Protein 35 grams, Sugar 31 grams
SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC).
- Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
- Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
- Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
- Cover and cook on high for 2 hours.
- Using an immersion blender or a standing blender, puree the soup until creamy.
- Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
- Ladle the warm soup into bowls and garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams
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.
ROASTED GARDEN TOMATO BASIL SOUP
Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.
Provided by mellie65
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g
ROAST TOMATO AND BASIL SOUP WITH OLIVE OIL TOASTS
This is a great autumn soup to use up tomatoes fresh from the garden, when they are so full of flavour and the thought of bland, tasteless winter tomatoes in the shops makes you want to cry. As with many recipes I have come to love, this one is from the UK chef Nigel Slater.
Provided by Sackville
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220 C or about 425-450°F.
- Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
- Halve the pepper, deseed it and then cut each half into about 3 pieces.
- Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
- Season with salt and freshly ground black pepper.
- Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
- You don't want to incinerate them!
- Pour the stock into the roasting tin.
- If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
- Add in the basil and bring briefly to a boil.
- Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
- Drain them of any liquid, then finely chop the tomato and pepper.
- Season to taste.
- Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
- Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
- Float the toast on top and drizzle with olive oil.
Nutrition Facts : Calories 293.8, Fat 12.4, SaturatedFat 1.9, Sodium 356.8, Carbohydrate 40, Fiber 5.2, Sugar 6.7, Protein 7.4
ROASTED TOMATO BASIL SOUP
I got this soup from a slow cooker cookbook, but you can also make it on the stovetop. In my opinion, it's the perfect consistency, with a few chunks of tomatoes and a slightly cream sauce. Serve with fresh bread...Mmm:-D
Provided by Stephanie Z.
Categories Vegetable
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Place tomatoes in a single layer on foil.
- Sprinkle with brown sugar and chopped onion.
- Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
- Dice tomatoes, careful of the hot juice!
- In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
- If using a pot, simmer for 4-6 hours over low heat.
- In a crock pot, cook for 8 hours on low.
- Add basil, evaporated milk, salt, and pepper,.
- Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!
Nutrition Facts : Calories 148.8, Fat 3, SaturatedFat 1.4, Cholesterol 6.8, Sodium 522.3, Carbohydrate 26.6, Fiber 5.1, Sugar 16.5, Protein 7.3
LIGHT & TASTY TOMATO BASIL SOUP
Originally from Cooking Light, I think. This is a great soup for those of you that love tomato's like I do! Perfect for the cold weather months when you want something a little different than the canned tomato soup.
Provided by Dine Dish
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring tomato and juice to a boil in a large saucepan.
- Reduce heat; simmer, uncovered, 30 minutes.
- Place tomato mixture and basil in a blender or food processor; process until smooth.
- Return pureed mixture to pan; stir in milk, salt, and pepper.
- Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).
- Ladle soup into individual bowls; garnish with sliced basil, if desired.
- Serve with bread.
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TOMATO BASIL SOUP RECIPE - LOVE AND LEMONS
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5/5 (113)Category SoupCuisine AmericanEstimated Reading Time 5 mins
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges just start to shrivel and the insides are still juicy.
- Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
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