CREAMY TOMATO BASIL SOUP
I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).
Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
TOMATO SOUP
Making your own tasty tomato soup is so easy! This one's a simple classic.
Provided by Jamie Oliver
Categories Vegetables Recipes Jamie's Ministry of Food Vegetables Tomato
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
- Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour - trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
Nutrition Facts : Calories 122 calories, Fat 5.2 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.6 g protein, Carbohydrate 17.6 g carbohydrate, Sugar 15.9 g sugar, Sodium 0.9 g salt, Fiber 5.2 g fibre
SECRET INGREDIENT TOMATO BASIL SOUP
Enjoy a creamy, luxurious tomato basil soup without the guilt! There is no cream, sugar, or any unnecessary additives in my Tomato Basil Soup! Plus, the secret ingredient makes this soup so so good!
Provided by Marzia
Categories Appetizers
Time 1h20m
Number Of Ingredients 10
Steps:
- ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, garlic, and carrots on one large baking sheet. It's okay if some of the ingredients are overlapping. Drizzle the olive oil along with a generous pinch of salt and pepper and give it a good toss so it's all evenly seasoned. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients around 30 minutes and give it a toss as needed.
- BLEND: Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. If you've got a hand blender, you can skip this step and add all the remaining ingredients into a large pot and just blend it all there.
- SOUP: Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add more. I used 4 in total because I love a little extra punch of basil. Season with additional salt and pepp as desired. Serve with cheese toasts.
Nutrition Facts : Calories 137 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize ~ 1 cup, Sodium 391 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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
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
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
GIN TOMATO SOUP
This "tipsy tomato" soup was adapted from a recipe from Le Pavillon at The Four Season's Hotel in Vancouver, BC. A very rich and special souper soup!
Provided by Lorac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
- In a soup pot, sauté bacon until crisp, drain on paper towels.
- Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
- Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
- Add cream, season with salt and pepper and serve.
ROASTED SWEET PEPPER AND TOMATO SOUP
Roast a few tomatoes with sweet peppers, olive oil and loads of black pepper. Simply blitz the roasted ingredients in a food processor, serve with a quick homemade basil pesto and crème fraiche.
Provided by Anina
Categories soup
Yield 2 servings
Number Of Ingredients 11
Steps:
- First off, place the tomatoes and peppers in an oven safe baking tray, drizzle with olive oil and season. Roast in the oven for about 20 - 25 minutes until done.
- Transfer the vegetables to a food processor and blitz until smooth.
- You can run the soup through a sieve if you like it more silky.
- For the basil pesto, add the fresh basil, garlic, parmesan, pine nuts and olive oil in a pestle and mortar and grind to a paste.
- Add spoonfuls of pesto to the soup, serve with crème fraiche and season to taste.
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- Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
- Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
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