Best Summer Tomato And Basil Soup With Farro Recipes

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RICH AND CREAMY TOMATO BASIL SOUP



Rich and Creamy Tomato Basil Soup image

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

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

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

SUMMER TOMATO SOUP WITH BASIL CREAM



Summer Tomato Soup With Basil Cream image

Provided by Joanna Pruess

Categories     soups and stews, appetizer

Time 30m

Yield Six servings

Number Of Ingredients 10

2 tablespoons unsalted butter
4 large shallots or 1 medium onion, peeled and thinly sliced
2 1/2 teaspoons salt, or to taste
3 pounds juicy, ripe tomatoes, peeled, seeded and coarsely chopped
1 pint rich chicken stock (see note)
1 pint milk
White pepper to taste
1/2 cup heavy cream, chilled
1/2 cup loosely packed fresh basil leaves, finely chopped
Small basil leaves, for garnish

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

FRESH TOMATO SOUP WITH BASIL AND FARRO



Fresh Tomato Soup With Basil and Farro image

You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed into satiny sweetness. To mimic the creaminess of many tomato soup recipes, I often blend softly stewed tomatoes with a grain, in this case, farro. It adds an earthy flavor, and body, to make a tomato soup with bona fide stick-to-your ribs inclinations.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 1h30m

Yield 6 small servings

Number Of Ingredients 8

1 1/2 tablespoons plus 1/2 teaspoon kosher salt, more as needed
1 1/2 cups farro
3 large sprigs basil, stems and leaves separated
3 tablespoons extra virgin olive oil, more for drizzling
4 garlic cloves, smashed and peeled
1 large leek, white and light green parts only, halved lengthwise and thinly sliced
3 1/4 pounds ripe tomatoes, cored and cut into wedges
Black pepper, to taste

Steps:

  • Pour 8 cups cold water and 1 1/2 tablespoons salt into a pot and bring to a boil over high heat. Lower heat to medium, add the farro and basil stems, and cook until grains are tender but still a little chewy, about 25 minutes. Drain, reserving the liquid.
  • Heat the oil in a large pot over medium-high heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Stir in the leek and a pinch of salt. Reduce the heat to medium and cook leeks until soft, about 5 minutes.
  • Stir in the tomatoes, 1/2 teaspoon salt and 1 cup reserved cooking liquid. Bring to a simmer. Cook until the tomatoes have completely fallen apart, about 30 minutes.
  • Using an immersion blender, blender or food processor, purée the tomato mixture until smooth (you may have to do this in batches). Add half the farro and pulse until the grains are broken down and the soup is a chunky purée. Stir in the remaining farro. If the soup seems thick, add more cooking liquid. Taste and add more salt if needed. Ladle the soup into serving bowls. Drizzle with oil; top generously with black pepper and torn basil leaves.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 2 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 725 milligrams, Sugar 10 grams

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