WHOLE FOODS TOMATO BASIL SOUP RECIPES

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TOMATO AND BASIL SOUP RECIPE - BBC GOOD FOOD



Tomato and basil soup recipe - BBC Good Food image

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.

Provided by Good Food team

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

Steps:

  • Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
  • Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Nutrition Facts : Calories 213 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.2 milligram of sodium

INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE



Instant Pot Tomato Basil Soup - Skinnytaste image

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.

Provided by Gina

Categories     Dinner    Soup

Total Time 45 minutes

Yield 6

Number Of Ingredients 16

2 teaspoons olive oil
1 tablespoon unsalted butter
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
2 tablespoons all purpose or gluten-free flour
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
1 3/4 cups reduced fat (2% milk)
28 oz can San Marzano whole plum tomatoes (with juice)
1 sprig fresh thyme
1/4 cup fresh basil (chopped)
2 bay leaves
Parmesan or Romano cheese rind (optional)
1/3 cup grated Pecorino Romano cheese
3/4 teaspoon kosher salt (or more to taste)
fresh black pepper (to taste)

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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