Tomato Basil soup?!
Answers: I woiuld like a good recipie for this soup I just tried it for the first time today and I love it!
This is the best tomato basil soup. Everyone I know who has tried it says it is the best they have ever had!
You don't have to do the rarebit toasts, they are just a garnish.
Roast Tomato Soup with Cheese Rarebit Toasts -Serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruyère cheese, grated
2 tbsp crème fra?che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread, toasted
Method
1. Preheat the oven to 200° C, 400° F, gas 6.Arrange the tomatoes in a large, non-stick roasting tin, cut side up, then scatter with the garlic and basil. Sprinkle over 1 tsp salt and 1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue into a blender and purée until smooth.
3. Add the breadcrumbs, remaining sugar, and the stock then purée again until smooth. Reheat.
4. To make the toasts, mix the egg with the Cheese, crème fra?che and mustard. Season to taste. Spread onto the French flute, then place under a grill for 1 to 2 minutes until golden. Float three slices on top of each bowl of soup and season with black pepper.
Bon appetite!
This is my great grandmas recipe. Hope you like it.
2 tomatoes - peeled, seeded and diced
2 cups tomato juice
7 leaves fresh basil
1/2 cup heavy whipping cream
1/4 cup butter
Salt and Pepper to taste
DIRECTIONS ON HOW TO COOK:
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.
Its really good, and the recipe serves two people.
1 tablespoon olive oil
2 teaspoons minced garlic
1/4 cup minced onion
1/4 cup tomato paste
1 quart chicken broth
1 cup diced tomatoes
2 teaspoons dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1 bay leaf
In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf. Bring to a boil, then reduce heat and simmer 30 minutes.
2 cans diced tomatoes
1 tsp lemon juice
1 tsp sugar
half cup cream
10 basil leaves
salt and pepper to taste
whiz all up in blender.
put in saucepan and simmer for 10 to 15 minutes.
Creamy Tomato & Basil Soup
INGREDIENTS
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1/2 onion finely chopped
2 teaspoon ground garlic
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves,onion, garlic 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.
Ingredients
2lb of ripe tomatoes
4 cloves of garlic
1 small onion
3 vegetable stock cubes
2 pints of boiling water
pinch of corriander
salt
pepper
tbl spoon of butter
sprig of fresh basil
1 potatoe
Directions
Place the butter into large pan and melt on slow heat and add
chopped onion and garlic cloves, saute until soft.
add quartered tomatoes and cook until soft, remove skin (optional)
dissolve stock cubes in 2 pint of boiling water and add to ingredients.
season with salt, pepper, and corriander to taste.
wash and add fresh basil
slice peeled potatoe into stock
once it comes to boil simmer until all veg is soft, continue for another 5-10 mins.
lastly blend the soup until all is smooth. (optional) either take out or leave the basil in. I prefer it left in.
Now Enjoy
this recipe is both easier and better than most of the other ones listed.
get a big pot, put about 2 T of butter and 2 T of olive oil in there and heat it up.
add one chopped up onion and a couple of garlic cloves. don't forget salt.
let those cook on med heat about 5 minutes.
add a bunch of chopped up tomatoes. go to a farmers market and buy the best ones you can. you'll have to wait a few months for real tomatoes.(not bland, hard supermarket tomatoes)
let everything cook, stir occasionally.
when the veg have released their liquids, add a little water or stock (enough to cover by about 2 inches).
cook until the water returns to a boil.
throw in two big bunches of basil.
puree in a blender, strain, correct seasoning.
don't need cream, but you can if you want.
serve with grilled cheese sandwiches.
yum