Tomato Basil Soup With Chicken Food

TOMATO BASIL SOUP

Steps:

• In a stockpot, add olive oil, garlic and onions and cook on medium heat for about 5 minutes.
• Stir in stock of choice, tomatoes and diced tomatoes.
• Brig to a boil.
• Cover pot and simmer for about 15 minutes.
• In small batches, add the soup to a blender and blend until smooth.
• Return the soup to pot and add basil pesto and shredded chicken.
• Simmer for an additional 5-10 minutes.
• Top with parmesan cheese if desired
• ENJOY!!

TOMATO BASIL SOUP

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.

TOMATO BASIL SOUP

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.

CREAMY TOMATO-BASIL SOUP

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.

CHICKEN TOMATO BASIL SOUP

Steps:

• Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft.
• While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.
• When meat is done, add it to the pot.
• Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.
• An hour before the soup is done, cook pasta.
• When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.
• ENJOY!

TOMATO BASIL SOUP

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.

BASIL CHICKEN SOUP

Steps:

• In a 2 to 3 quart pan, combine butter, onion, and garlic.
• Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes.
• Stir in flour to coat onion.
• Gradually stir in broth, and bring to a boil on high heat.
• Add potato and carrots; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes.
• Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes.
• Stir in basil.
• Ladle into bowl and offer cheese to add to taste.

COMFORT TOMATO BASIL SOUP

Steps:

• Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes.
• Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan.
• Return to low heat and stir while adding cream and butter.
• Sprinkle each serving with grated parmesan and basil leaves. I like to float toasted fresh garlic-parmesan croutons!