Best Tuscan Tomato Basil Soup Recipes

Tuscan Tomato Basil Soup image

Provided by Sky Hostess

Categories < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 (28 ounce) can whole tomatoes with juice
1/4-1/2 cup tomato paste with garlic (I used 1/4 cup)
2 cups chicken stock
2 -2 1/2 cups butternut squash, peeled and diced
salt and pepper
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
1 -1 1/4 cup fat-free half-and-half or 1 -1 1/4 cup nonfat yogurt
3 dashes Tabasco sauce or 3 dashes other hot pepper sauce

Steps:

In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
Garnish with sliced basil leaves or minced parsley.

Nutrition Facts : Calories 140.3, Fat 5.6, SaturatedFat 3.1, Cholesterol 14.6, Sodium 399.8, Carbohydrate 19.5, Fiber 2.7, Sugar 8.3, Protein 5

Tuscan Tomato Basil Soup image

Provided by SaraBellaBean

Categories Vegetable

Time 1h15m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
3 lbs tomatoes, peeled and seeded, then diced
4 cups chicken stock
1/2 cup basil leaves, finely chopped
salt & freshly ground black pepper
1/2 cup parmesan cheese, freshly grated

Steps:

To peel and seed them, fill a saucepan 3/4 full of water and bring to a boil. Using a sharp knife, score an X in the blossom end of each tomato. In batches, without crowding, immerse the tomatoes in the boiling water and leave for 15-30 seconds, or until the skins just begin to wrinkle. Remove from the pan with a slotted spoon, let cool slightly, then peel away the skins. Cut in half crosswise and squeeze.
gently to dislodge the seeds.
In a large soup pot over medium heat, warm the oil. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened but not browned, about 30 seconds.
Add the tomatoes and stock, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and cool until the tomatoes are softened, about 30 minutes. Remove from the heat.
In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a hand held blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.
Sprinkle with a spoonful of Parmesan cheese. Enjoy!

Nutrition Facts : Calories 186, Fat 9.3, SaturatedFat 2.7, Cholesterol 12.1, Sodium 368.8, Carbohydrate 17.6, Fiber 3.3, Sugar 9.4, Protein 9.7

Tuscan Tomato Soup with Basil image

Provided by Sandra Lee

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 (28-ounce) can whole peeled tomatoes with basil, pureed (recommended: Progresso)
1 tablespoon extra-virgin olive oil
1 cup frozen chopped onions (recommended: Ore-Ida)
1 teaspoon crushed garlic
1 1/2 teaspoons Italian seasoning
1 cup white wine, preferably Chardonnay
2 tablespoons freshly chopped basil leaves

Steps:

Put tomatoes in a blender and puree; set aside.
In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil. Reduce heat and simmer for 5 minutes.
Serve Tuscan Tomato soup hot, garnished with chopped basil.

TUSCAN TOMATO SOUP WITH BASIL image

Categories Soup/Stew

Yield 4 people

Number Of Ingredients 7

1 (28-ounce) can whole peeled tomatoes with basil, pureed (recommended: Progresso)
1 tablespoon extra-virgin olive oil
1 cup frozen chopped onions (recommended: Ore-Ida)
1 teaspoon crushed garlic
1 1/2 teaspoons Italian seasoning
1 cup white wine, preferably Chardonnay
2 tablespoons freshly chopped basil leaves

Steps:

Put tomatoes in a blender and puree; set aside. In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve Tuscan Tomato soup hot, garnished with chopped basil.