TOMATO SOUP FROM TOMATO JUICE RECIPES
ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN | FOOD NETWORK
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
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.
INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE
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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INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE
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Total Time 45 minutes
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Calories 195 kcal per serving
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- In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast. Serve soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!
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Reviews 5.0
Total Time 1 hours
Calories 242.3 per serving
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Total Time 1 hours
Calories 242.3 per serving
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