TOMATO BASIL SOUP RECIPE CANNED TOMATOES RECIPES

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ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN - FOOD NET…



Roasted Tomato Basil Soup Recipe | Ina Garten - Food Net… image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

TOMATO BASIL SOUP RECIPE (APPLEBEE'S COPYCAT) + VIDEO



Tomato Basil Soup Recipe (Applebee's Copycat) + Video image

This tomato basil soup recipe makes a filling, comforting, creamy soup from scratch. Make this Applebee’s copycat recipe in only 30 minutes!

Provided by Julia Foerster

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup white onion, chopped
2 garlic cloves, minced
2 1/2 cups chicken broth
2 (28 ounce) cans crushed tomatoes
1 tablespoon granulated sugar
3/4 cup heavy cream
1/4 cup fresh basil, minced
1 1/2 teaspoon fresh or dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt, or more to taste
1/4 teaspoon ground black pepper
Garnish
Croutons
Fresh Basil
Freshly grated Parmesan Cheese

Steps:

  • In a large saucepan heat olive oil over medium heat, then add chopped onion and saute until translucent, for about 2-3 minutes. Add garlic and saute for one more minute while stirring constantly.
  • Add chicken broth, crushed tomatoes, and sugar. Bring to a simmer and cook uncovered for 20 minutes.
  • Puree with an immersion blender or transfer to a blender and puree.
  • Stir in heavy cream and herbs. Bring soup back to a simmer and cook for 5 minutes on low heat.
  • Season to taste with salt and pepper. Serve garnished with croutons, basil, and grated parmesan cheese.

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