Can someone give me a recipe for Tomato Basil Soup please?!


Question: Tomato Basil Soup

2 cups chicken stock
2 cups tomato juice
2 (14 1/2 ounce) cans tomatoes
12 fresh basil leaves
1 cup heavy cream
1/4 lb unsalted butter

1. Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes.
2. Add basil and simmer 5 minutes more.
3. Puree the mixture in batches in a blender.
4. Pour soup back into the pot, over low heat add the cream and butter until blended.


Answers: Tomato Basil Soup

2 cups chicken stock
2 cups tomato juice
2 (14 1/2 ounce) cans tomatoes
12 fresh basil leaves
1 cup heavy cream
1/4 lb unsalted butter

1. Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes.
2. Add basil and simmer 5 minutes more.
3. Puree the mixture in batches in a blender.
4. Pour soup back into the pot, over low heat add the cream and butter until blended.

INGREDIENTS

* 4 tomatoes - peeled, seeded and diced
* 4 cups tomato juice
* 14 leaves fresh basil
* 1 cup heavy whipping cream
* 1/2 cup butter
* salt and pepper to taste

DIRECTIONS

1. 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.
2. 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.


another recipe

INGREDIENTS

* 1/4 cup butter
* 1/4 cup olive oil
* 1 1/2 cups chopped onions
* 3 pounds tomatoes - cored, peeled, and quartered
* 1/2 cup chopped fresh basil leaves
* salt to taste
* ground black pepper to taste
* 1 quart chicken broth
* 1 cup heavy cream
* 8 sprigs fresh basil for garnish


DIRECTIONS

1. 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.
2. 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.

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3 tbsp. butter
1 lg. onion, sliced
1 lg. carrot, grated
4 lg. ripe tomatoes, peeled, seeded and chopped
1/2 c. lightly packed fresh chopped basil
3/4 tsp. sugar
1/8 tsp. ground white pepper
1 3/4 c. chicken broth
Salt to taste

In large stock pot, melt butter and cook onion and carrot, stirring frequently. Stir in tomatoes, basil, sugar, and white pepper. Bring to boil, stirring constantly. Reduce heat and simmer for 10 minutes covered. Cool slightly. Pour into blender or processor and puree until smooth. Return to pan and stir in broth and salt. Heat to steaming. Serve in individual bowls and float a thin lemon slice and basil leaf on top.





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