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.
TOMATO BASIL SOUP
This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
Provided by spatchcock
Categories Vegetable
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- Add the tomatoes and the stock.
- Bring to a boil and then reduce to a simmer.
- Cook until soup is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
- Serve immediately.
TOMATO BASIL SOUP
This is the recipe for the soup at Nordstrom Cafe - yum! Be sure to use the best cans of peeled tomatoes you can find and don't skip the fresh basil - it makes this soup! Serve with toasted parmesean bread or grilled cheese sandwiches rubbed with a clove of garlic after they've been toasted - yum!
Provided by Janie Marie
Categories Low Protein
Time 1h
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and dried basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, garlic powder, salt and pepper and simmer uncovered for 40 minutes.
- Remove from heat and allow to cool slightly. Puree with an immersion blender or ladle soup into a food processor or blender, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.
- This soup freezes well if you freeze it BEFORE adding the whipping cream - then add the cream after you've defrosted and reheated it. If you decide to do this, be sure to adjust the whipping cream to whatever soup is still left over after you've frozen some.
Nutrition Facts : Calories 215, Fat 19, SaturatedFat 8.8, Cholesterol 46.6, Sodium 1207.8, Carbohydrate 10.2, Fiber 2.2, Sugar 4.3, Protein 3.4
TOMATO BASIL SOUP
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.
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
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
DETOX TOMATO AND BASIL SOUP
Taken from a detox book found in ikea. Ideal if your not quite sure or commited to detoxing but for changing little things in a diet goes a long way. Yet to try this. To bulk this out try adding a red or yellow pepper to the tomatoes and garlic.
Provided by EliteTwig
Categories Low Protein
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- To skin the tomatoes, boil some water and place in a bowl. Add tomatoes and count 30 seconds. Remove tomatoes and skins should easily peel away.
- In a blender or food processor, pulse the tomatoes and garlic until blended.
- In a saucepan add the tomatoes, basil and lemon juice.
- Heat gently until simmering and then serve with a wholemeal or granary roll.
- Add pepper if you desire.
Nutrition Facts : Calories 39, Fat 0.4, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 8.9, Fiber 2.4, Sugar 5.2, Protein 1.8
TOMATO AND BASIL SOUP
A light and fragrant soup suitable for any time in the year
Provided by erikthefish
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slice and arrange tomatoes on large baking tray, sprinkle garlic, shredded basil and a good coating of olive oil over the tomatoes. Roast in the oven preheated to 180C/fan for approximately 50 minutes or until the tomatoes just start burning at the edges
- Finely chop the onion and lighty fry in a knob of butter and a good splash of olive oil until soft but not coloured
- Add the onions to the roasted tomatoes, stock, white wine, tomato puree, salt and pepper and bring to the boil then simmer for 20 minutes stirring every 5 minutes
- Put the sauce into a blender in batches and strain through a sieve using the back of a ladle into a clean large sauce pan then reheat and add the cream but do not boil. Adjust sesoning to taste. Serve with a swirl of cream and sprig of basil.
ROAST TOMATO SOUP WITH BASIL AND PROSCIUTTO
Luscious, fresh, vine-ripened tomatoes, capture the essence of summer in this flavorsome soup. I serve this with a variation of garlic bread - instead of garlic butter, spread the the bread with mint pistachio pesto, and bake as for garlic bread. Yum! Tomato soup adapted from a recipe by Mark Jensen.
Provided by Daydream
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 300°F.
- Core the tomatoes - use the tip of a sharp paring knife to make a shallow cut all around the stem end, and then pop out the core.
- Cut the tomato into halves if small, or quarters if large.
- Place the tomatoes on a roasting tray, with cut sides facing up.
- Sprinkle with raw sugar, salt and pepper.
- Bake in the oven for 1 hour, checking from time to time that they are not burning.
- Remove and set aside.
- Heat the olive oil in a large, heavy based pan.
- Gently saute the onions and garlic until onions are soft and translucent.
- Add the roasted tomatoes with all the juices from the baking tray, the tinned tomatoes and their juice, white wine, stock and 1 teaspoon sugar.
- Bring to the boil, reduce heat and simmer for 1 hour.
- Remove from heat and add basil leaves, keeping four to six aside for garnish.
- Meanwhile, heat oven to 390F in preparation for crisping the proscuitto.
- Blend the soup with a stick blender or food processor and then pass through a fine sieve.
- Check for seasoning and, if desired add another teaspoon of sugar and pepper to taste - you probably won't need to add any salt as the proscuitto is quite salty already (see below).
- Place the sliced prosciutto on a cake rack and set on an oven tray.
- Cook the proscuitto for 5-8 minutes or until crisp.
- Remove from oven, cool on rack and crumble into pieces.
- Just before serving, bring the soup to a simmer, add the cream and heat through gently.
- Pour the hot soup into 6 shallow bowls.
- Sprinkle with crispy prosciutto and sliced basil, and serve.
Nutrition Facts : Calories 332, Fat 19.1, SaturatedFat 8.3, Cholesterol 39.6, Sodium 46.2, Carbohydrate 27.9, Fiber 5.3, Sugar 15.9, Protein 5.6
TOMATO, BASIL, AND LENTIL SOUP
I created this soup many years ago after eating something like it at an "ex-pat" cafe in Prague. It's a really easy to make soup and can vary to your taste.
Provided by LeeDelaino
Categories Lentil
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, saute the onions on medium-low until soft.
- Add the minced garlic and saute until fragrant, being careful not to brown it.
- Add the dried lentils, basil and oregano, paprika (to taste) and saute a little longer, until fragrant.
- Stir in the can of diced tomatoes and add water or chicken stock to cover the beans about 1 or so inches, depending on how thick you want the soup.
- Add brown sugar, red wine vinegar and carrot, if using.
- Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary.
- Remove approximately 2 cups of soup and, using a handblender or foodprocessor, purify the soup. Add the sour cream to this mixture, stir until smooth and and return to main pot.
- Salt and pepper to taste.
Nutrition Facts : Calories 331.2, Fat 8.5, SaturatedFat 4.6, Cholesterol 19.9, Sodium 40.4, Carbohydrate 46.6, Fiber 21.2, Sugar 6.3, Protein 18.5
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