EASY ROASTED TOMATO BASIL SOUP
BEST vegan roasted tomato basil soup you'll find! Perfectly rich and absolutely delicious, thanks to a combination of aromatics, fresh herbs (basil and thyme) and warm spices. Quality extra virgin olive oil pulls this soup together, providing a rich and luxurious finish that you won't miss the heavy cream!
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees F.
- In a large mixing bowl, combine tomatoes and carrot pieces. Add a generous drizzle of extra virgin olive oil, and season with kosher salt and black pepper. Toss to combine.
- Transfer to a large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. When ready, remove from the heat and set aside for about 10 minutes to cool.
- Transfer the roasted tomatoes and carrots to the large bowl of a food processor fitted with a blade. Add just a tiny bit of water and blend.
- In a large cooking pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.
- Pour the roasted tomato mixture into the cooking pot. Stir in crushed tomatoes, 2 1/2 cups water, basil, thyme and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes or so.
- Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgihttps://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/n olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!
Nutrition Facts : Calories 104.9 kcal, Sugar 14.3 g, Sodium 93.6 mg, Fat 0.8 g, SaturatedFat 0.1 g, Carbohydrate 23.4 g, Fiber 5.4 g, Protein 4.3 g, ServingSize 1 serving
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.
THE DOVE'S NEST TOMATO BASIL SOUP
Make and share this The Dove's Nest Tomato Basil Soup recipe from Food.com.
Provided by Bren in LR
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion, garlic and bacon in the olive oil in a large saucepan until the bacon is cooked through and the vegetables are tender.
- Add the tomatoes and chicken stock. Bring to a boil; remove from heat.
- Pour into a blender container. Process until the mixture is pureed.
- Stir in the vinegar, cream, basil, salt and pepper to taste.
- Ladle into soup bowls. Serve immediately.
Nutrition Facts : Calories 197, Fat 15.5, SaturatedFat 6.3, Cholesterol 32.5, Sodium 126.5, Carbohydrate 12.2, Fiber 2.9, Sugar 7, Protein 4.3
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
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