CREAMY TOMATO BASIL SOUP
This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables.
Provided by Lauren Allen
Categories Appetizer Main Course Soup
Time 40m
Number Of Ingredients 16
Steps:
- Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
- Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
- Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
- In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
- Add a big ladle full of the soup to the roux--it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
- Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
- Store tomato basil soup covered in the refrigerator for up to one week.
- Try it served in a yummy homemade bread bowl!
Nutrition Facts : Calories 264 kcal, Carbohydrate 13 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 1095 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY SUMMER TOMATO SOUP
Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are translucent, about 3 minutes. Add wine, tomatoes, salt, and pepper. Cook just until tomatoes are falling apart, about 5 minutes. Stir in basil, and remove from heat.
- Let cool slightly. Transfer tomato mixture to a blender, filling the jar no more than halfway; work in batches if necessary. Cover lid with a clean dish towel, and press lid securely in place while blending soup.
- Return soup to saucepan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper.
SUMMER TOMATO SOUP WITH BASIL AND CROUTONS
Steps:
- Mix the tomatoes, cucumber, red pepper, onion, garlic, and bread crumbs in a medium glass bowl. Add the vinegar, stock, thyme, and 12 of the basil leaves. Cover the bowl with plastic wrap, and marinate 12 hours in the refrigerator.
- Puree the mixture, and season to taste with salt, pepper, and cayenne pepper. If too acidic (and this will depend on the tomatoes you've used), add a little honey.
- Serve cold with the remaining basil leaves shredded and scattered over top along with some croutons, if using.
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.
SOUR CREAM HEARTY TOMATO BASIL SOUP
Creamy with thick and rich flavors of tomatoes, onions and fresh basil. Make in a crock pot or a pot.
Provided by Italian Stallions K
Categories Vegetable
Time 3h10m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
- add tomatos and tomato paste.
- Mix with a wooden spoon until blended.
- Add garlic and onions.
- Add italian seasoning and pepper to taste.
- Add sour cream (1 to 1 1/2 cups depending on your taste).
- Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
- Serve in bowls sprinkle with parmesan and add garlic toast if desired.
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