SOUP WITH BASIL RECIPE RECIPES

Name: Tomato Basil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium sweet onion, chopped; 1 can ground peeled tomatoes; 5 cups vegetable or chicken stock; Salt and freshly ground black pepper; 1/2 cup loosely packed fresh basil, thinly sliced

TOMATO BASIL SOUP RECIPE - FOOD NETWORK

Tomato Basil Soup Recipe - Food Network image

Provided by Food Network

Categories appetizer

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 medium sweet onion, chopped
1 can ground peeled tomatoes
5 cups vegetable or chicken stock
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced

Steps:

Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. 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.

Nutrition Facts : Calories 193 calorie, FatContent 9.6 grams, SaturatedFatContent 0.6 grams, CarbohydrateContent 22 grams, FiberContent 5 grams, ProteinContent 7 grams

CREAM OF FRESH TOMATO SOUP RECIPE | INA GARTEN - FOOD NET…

Cream of Fresh Tomato Soup Recipe | Ina Garten - Food Net… image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 5 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

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