TOMATO SOUP WITH PASTA AND BASIL RECIPE | GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Starter/Entree
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 12
Steps:
1. Cut a small cross in the top of each tomato. Place in a bowl and cover with boiling water for about 2 minutes; drain and cool. Peel skin downward from the cross and discard. Roughly chop flesh. Heat oil in a large heavy-based pan. Add onion, garlic and red pepper; cook, stirring, for 10 minutes or until all ingredients are soft. Add tomatoes and cook another 10 minutes.
2. Add the stock, tomato paste, salt, pepper and sugar. Cover and simmer for 15 minutes. Remove from the heat, add the basil. Allow to cool. Process in batches, in a food processor or blender, until smooth. Return the mixture to the pan and reheat gently.
3. Cook the pasta separately in boiling salted water until tender; drain. Add to soup and heat through. Serve sprinkled with fresh basil leaves.
CREAMY TOMATO BASIL PASTA SOUP - GATHER AND DINE
Provided by GATHERANDDINE.COM
Yield 6 main dish servings
Number Of Ingredients 17
Steps:
- In a large heavy pot, heat the olive oil over medium heat. Add the onions and carrots. Cook until onions soften and become translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, sugar, tomato paste, basil, chicken or vegetable broth, and salt and pepper. Bring to a boil, then simmer uncovered until tomatoes are very soft, about 1 hour.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender to puree. (see note below) Stir in cream and warm over low heat until just hot.
- To serve, place a portion of the pasta in each bowl. Ladle soup over each. Sprinkle with a handful of mozzarella and a tablespoon of parmesan while soup is still hot. Garnish with julienned basil leaves and crushed red pepper.
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TOMATO SOUP WITH PASTA AND BASIL RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Starter/Entree
1. Cut a small cross in the top of each tomato. Place in a bowl and cover with boiling water for about 2 minutes; drain and cool. Peel skin downward from the cross and discard. Roughly chop flesh. Heat oil in a large heavy-based pan. Add onion, garlic and red pepper; cook, stirring, for 10 minutes or until all ingredients are soft. Add tomatoes and cook another 10 minutes.
2. Add the stock, tomato paste, salt, pepper and sugar. Cover and simmer for 15 minutes. Remove from the heat, add the basil. Allow to cool. Process in batches, in a food processor or blender, until smooth. Return the mixture to the pan and reheat gently.
3. Cook the pasta separately in boiling salted water until tender; drain. Add to soup and heat through. Serve sprinkled with fresh basil leaves.
CREAMY TOMATO BASIL PASTA SOUP - GATHER AND DINE
- To serve, place a portion of the pasta in each bowl. Ladle soup over each. Sprinkle with a handful of mozzarella and a tablespoon of parmesan while soup is still hot. Garnish with julienned basil leaves and crushed red pepper.
EASY TOMATO BASIL SAUCE FOR SOUP OR PASTA RECIPE - FOOD.COM
From food.com
Total Time 2 hours 15 minutes
Calories 163 per serving
- This sauce lends well to Tomato Basil Soup. Add 2 Cups of the prepared sauce to 4 Cups Veggie or Chicken Stock, simmering until it's steaming hot.
TOMATO & BASIL MINESTRONE SOUP | BARILLA
From barilla.com
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- Let stand, covered, for 30 minutes or until pasta is "al dente". Spoon soup into bowls. Top with cheese and parsley before serving.
TOMATO SOUP WITH PASTA RECIPE | BBC GOOD FOOD
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Total Time 40 minutes
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Calories 187 calories per serving
- Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto – or all three.
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- Preheat oven to 450°. Use a pairing knife to cut stem out of tomatoes, then quarter tomatoes. On a large baking sheet, toss tomatoes, garlic, and 2 tablespoons oil. Season generously with salt and pepper. Roast until tomatoes are very soft and golden, 20 to 25 minutes. In a large pot over medium heat, heat remaining tablespoon of oil. Add onion and cook until soft. Add roasted tomatoes and garlic and any juice on the pan, then add broth and bring to a simmer. Use an immersion blender to blend tomatoes until smooth. Add parmesan rind, basil, red pepper flakes, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Let soup simmer for 20 minutes, stirring occasionally. Remove rind from soup. Serve with more basil and drizzle with a little cream or olive oil.
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