Best Tomato Cucumber Soup With Basil Recipes

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

Ingredients

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 AND CROUTONS

Summer Tomato Soup with Basil and Croutons image

Provided by Food Network

Categories appetizer

Time 12h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds very ripe tomatoes, quartered, seeded, and chopped
1/2 English cucumber, peeled, seeded, and diced
1/2 red pepper, cored and diced
1/2 small onion
1 clove garlic, crushed
1 ounce fresh brown bread crumbs
2 tablespoons red wine vinegar, plus more as needed
1 cup vegetable stock or tomato juice
2 sprigs fresh thyme, leaves picked
16 fresh basil leaves
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Honey, optional
4 tablespoons tiny butter-fried croutons, optional

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.