Basil Tomato Soup Recipes

TOMATO BASIL SOUP

Steps:

• Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.
• Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
• Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
• Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

FAVORITE BASIL-TOMATO SOUP

Steps:

• Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
• Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes.
• Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.

TOMATO BASIL SOUP

Steps:

• In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).

CREAMY TOMATO-BASIL SOUP

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

CREAMY TOMATO BASIL SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

RICH AND CREAMY TOMATO BASIL SOUP

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.

TOMATO BASIL SOUP

Steps:

• Heat the olive oil in a large soup pot over medium high heat.
• Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
• Add the tomatoes and the stock.
• Bring to a boil and then reduce to a simmer.
• Cook until soup is slightly thickened, about 20 minutes.
• Season with salt and pepper.
• Stir in the basil.
• Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
• Serve immediately.

TOMATO BASIL SOUP

Steps:

• Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
• Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.

ROASTED TOMATO BASIL SOUP

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.

FIRE ROASTED TOMATO-BASIL CRAB BISQUE

Steps:

• In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
• In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
• Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.

TOMATO & BASIL SOUP

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.

SIX-INGREDIENT BASIL TOMATO SOUP

Steps:

• In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!