TOMATO SOUP WITH TOMATO PASTE RECIPES
RICH AND CREAMY TOMATO BASIL SOUP RECIPE | ALLRECIPES
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
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
TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLIV…
Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
Total Time 25 minutes
Yield 6
Number Of Ingredients 6
Steps:
- To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
- To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
- Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
- Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.
Nutrition Facts : Calories 225 calories, FatContent 19.4 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 2.6 g protein, CarbohydrateContent 10.7 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 0.26 g salt, FiberContent 3.4 g fibre
More about "tomato soup with tomato paste recipes"
TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLIVER ...
Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices.
If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
- To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
- To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
- Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
- Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.
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CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE
This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.
From skinnytaste.com
Reviews 4.9
Total Time 410 minutes
Category Soup
Cuisine American
Calories 177 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 410 minutes
Category Soup
Cuisine American
Calories 177 kcal per serving
- Cover and cook on low 30 more minutes.
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INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE
This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.
From skinnytaste.com
Reviews 4.2
Total Time 45 minutes
Category Dinner, Soup
Cuisine American
Calories 195 kcal per serving
From skinnytaste.com
Reviews 4.2
Total Time 45 minutes
Category Dinner, Soup
Cuisine American
Calories 195 kcal per serving
- To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.
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CREAM OF FRESH TOMATO SOUP RECIPE | INA GARTEN | FOOD NETWORK
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From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
- 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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Reviews 5
Total Time 1 hours
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Reviews 5
Total Time 1 hours
- Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
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Reviews 5
Total Time 40 minutes
Category main dish, soup
From thepioneerwoman.com
Reviews 5
Total Time 40 minutes
Category main dish, soup
- 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 8 minutes
Calories 336.5 per serving
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