Carrabbas Tomatoe Basil Soup Recipes

ROASTED CARROT AND TOMATO-BASIL SOUP

Steps:

• Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
• Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.

TOMATO AND BASIL SOUP

Steps:

• Instructions
• Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomatoes, chicken stock to the onions. Over high heat, bring to a boil. Reduce to medium low and simmer until reduced by one-quarter, about 20 minutes. Cool 10 minutes. Remove the basil and discard.
• In a blender, puree the soup in several batches until very smooth, 2 to 3 minutes per batch. Return to a clean soup pot and bring to a simmer over medium heat. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, 5 minutes.)
• Ladle the soup into bowls and garnish with rosemary or basil strips.

FIRE ROASTED TOMATO BASIL SOUP

Steps:

• In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
• Add the chopped garlic and heat with the onion for about four minutes.
• Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
• With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
• When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
• Now it's time to get out your blender.
• With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
• After the soup is smooth, pour the soup back into the original pan and check for consistency.
• Serve with a small sprinkle of the reserved bail as a garnish.
• Excellent with crusted bread or toasted crostinis.
• Enjoy!

LINGUINE POSITANO {CARRABBA'S COPYCAT}

Steps:

• Cook the pasta according to package directions in a large pot until al dente; drain.
• While the pasta is cooking, add oil to a large nonstick skillet along with the garlic and saute for 1-2 minutes.
• Next, add the tomatoes and basil and allow to heat through. Add the cooked linguine and the grated cheese to the skillet; then toss to coat.