CHUNKY TOMATO BASIL SOUP RECIPES

RACHEL'S TOMATO BASIL SOUP RECIPE | ALLRECIPES

Rachel's Tomato Basil Soup Recipe | Allrecipes image

Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!

Provided by CARAMOMMY

Categories Vegetable Soup

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
¼ cup butter or margarine

Steps:

In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Nutrition Facts : Calories 262.4 calories, CarbohydrateContent 13.2 g, CholesterolContent 76.2 mg, FatContent 22.9 g, FiberContent 3 g, ProteinContent 3.8 g, SaturatedFatContent 14 g, SodiumContent 669 mg, SugarContent 1.9 g

INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE

Instant Pot Tomato Basil Soup - Skinnytaste image

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.

Provided by Gina

Categories Dinner Soup

Total Time 45 minutes

Yield 6

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 tablespoon unsalted butter
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
2 tablespoons all purpose or gluten-free flour
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
1 3/4 cups reduced fat (2% milk)
28 oz can San Marzano whole plum tomatoes (with juice)
1 sprig fresh thyme
1/4 cup fresh basil (chopped)
2 bay leaves
Parmesan or Romano cheese rind (optional)
1/3 cup grated Pecorino Romano cheese
3/4 teaspoon kosher salt (or more to taste)
fresh black pepper (to taste)

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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