Does anyone have a recipe for Tomato Basil soup?!


Question: I saw a receipe on TV recently that had croutons added durring the cooking, so the desolved but made the soup thicker. When I went to the website for several days it was not there. It sounded soooo good.


Answers: I saw a receipe on TV recently that had croutons added durring the cooking, so the desolved but made the soup thicker. When I went to the website for several days it was not there. It sounded soooo good.

TOMATO AND BASIL SOUP

1 medium onion
1 tablespoon olive oil
2 large cans whole tomatoes or a dozen or so fresh roma and hothouse
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground black pepper
basil leaves sliced in thin strips

Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.
Tie basil together with twine (or just slice into strips).

Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.

Remove basil bunch (if used) and puree soup mixture.

Heat soup, add balsamic vinegar and stir in heavy cream.

Serve with a basil garnish.

Also delicious served cold!


JM

I get alot of my recipes from recipezaar.com. They had this one and it's got a ton of good ratings ! I hope it's helps! it got a rating from 25 people who gave it a 5 out of 5

1 tablespoon olive oil
1 medium sweet onion, chopped
1 (14 1/2 ounce) can ground peeled tomatoes
5 cups vegetable stock or chicken stock
salt & freshly ground black pepper (use kosher salt--much better!)
1/2 cup loosely packed fresh basil, thinly sliced
2 cloves garlic (crushed)

Heat the olive oil in a large soup pot over medium high heat.
Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
Add the tomatoes and the stock.
Bring to a boil and then reduce to a simmer.
Cook until soup is slightly thickened, about 20 minutes.
Season with salt and pepper.
Stir in the basil.
Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
Serve immediately.

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


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

30 min 5 min prep
Change to: servings US Metric
8 ripe plum tomatoes (drained) or 1 (16 ounce) can tomatoes (drained)
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, crushed or 1/4 teaspoon garlic powder
1 pinch ground red pepper
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 cups milk or skim milk or 1% low-fat milk or soymilk (for Vegan version)


< 30 mins Lunch/Snacks
Low Protein Lunch/Snacks
Vegetables Lunch/Snacks
Winter Lunch/Snacks
In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds.
Transfer to colander; cool slightly and peel off skin.
Cut tomatoes in half; remove seeds and chop.
In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes.
Add the garlic and cook 1 minute longer.
Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes (If using canned tomatoes, decrease cooking time to 10 minutes).
Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
Return to saucepan, and add red pepper, basil and milk to the soup.
Heat until hot but do not boil.
Season to taste with salt and pepper.
Divide the soup into two warm bowls and serve immediately.
Garnish with fresh basil leaves, if desired.
As stated use only the soy milk for the Vegan version.

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