CANNED TOMATO BASIL SOUP RECIPES
TOMATO BASIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. —Chris Baker of South Lake Tahoe, California
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 30 minutes
Prep Time 10 minutes
Cook Time 01 hours 20 minutes
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).
Nutrition Facts : Calories 201 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1004mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 10g protein.
INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE
Steps:
- Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
- Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
- Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
- Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
- To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 195 kcal, CarbohydrateContent 20 g, ProteinContent 8 g, FatContent 8 g, CholesterolContent 19 mg, SodiumContent 959 mg, FiberContent 1.5 g, SugarContent 9 g
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