RICH AND CREAMY TOMATO BASIL SOUP
The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 g
CREAMY TOMATO-BASIL SOUP
Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!
Provided by Alok
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
- Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g
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.
CREAMY TOMATO BASIL SOUP
Puree tomato, shallot and basil for a creamy soup that's pure comfort.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SUMMER TOMATO SOUP WITH BASIL CREAM
Provided by Joanna Pruess
Categories soups and stews, appetizer
Time 30m
Yield Six servings
Number Of Ingredients 10
Steps:
- In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes.
- Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.
- Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth. Or pass the mixture through a food mill. Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes.
- In a chilled bowl, beat the heavy cream just until it forms soft peaks. Stir in the remaining salt and the basil. Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center. To make a decorative design, swirl the cream outwards in a circular or sunburst pattern, using the tip of a knife or spoon handle.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 1092 milligrams, Sugar 16 grams, TransFat 0 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.
SOUR CREAM HEARTY TOMATO BASIL SOUP
Creamy with thick and rich flavors of tomatoes, onions and fresh basil. Make in a crock pot or a pot.
Provided by Italian Stallions K
Categories Vegetable
Time 3h10m
Yield 5-6 serving(s)
Number Of Ingredients 13
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.
TOMATO CREAM SOUP WITH BASIL AND GIN
Another recipe from my friend Marina, she makes this in the summer when tomatoes are fresh. Winter tomatoes just don't work well in this recipe.
Provided by Dancer
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and slice the tomatoes.
- Remove the seeds and slice into half-inch cubes.
- Saute onions and garlic in olive oil.
- Add the tomato paste.
- Add the tomatoes and chopped basil leaves.
- Bring to a boil and season with salt and pepper.
- Reduce heat and simmer for 10 minutes.
- Blend with a small hand blender.
- Stir in cream and gin.
- Pour into six soup dishes.
- Garnish with a spoon of sour cream and a basil leaf.
Nutrition Facts : Calories 135.3, Fat 8.8, SaturatedFat 3.1, Cholesterol 12.9, Sodium 34.9, Carbohydrate 7.9, Fiber 2.1, Sugar 4.6, Protein 1.9
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