CREAMY TOMATO SOUP RECIPE WITH FRESH TOMATOES RECIPES

RICH AND CREAMY TOMATO BASIL SOUP RECIPE | ALLRECIPES

Rich and Creamy Tomato Basil Soup Recipe | Allrecipes image

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Provided by MARBALET

Categories Cream Soups

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 472.6 calories, CarbohydrateContent 16.8 g, CholesterolContent 142.5 mg, FatContent 45.4 g, FiberContent 2.5 g, ProteinContent 4.4 g, SaturatedFatContent 28.3 g, SodiumContent 216.6 mg, SugarContent 12 g

QUICK CREAMY TOMATO SOUP RECIPE | RACHAEL RAY - FOOD N…

Quick Creamy Tomato Soup Recipe | Rachael Ray - Food N… image

When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.

Provided by Rachael Ray : Food Network

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

Steps:

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

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