Copycat Perkins Tomato Basil Soup Recipes

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.

TOMATO BASIL SOUP

Steps:

• In a large soup pot, melt butter over medium heat. Add onion, carrot, celery, and garlic and saute until veggies become soft and clear. Stir in the flour and cook for about 2 minutes.
• Pour in chicken broth, whisking constantly.
• Add tomatoes and bring to a boil, stirring often. Stir in pesto, oregano and sugar and reduce heat. Simmer for 30 minutes. (If using a Crock Pot, add the sauteed veggies and ingredients above to a Crock Pot and cook on low at least 4 hours. See note above)
• Remove from heat and cool.
• Working in batches, blend the soup in a blender until smooth.
• Return to pot and heat over medium heat. Whisk in heavy cream and add salt and pepper, to taste.
• Garnish with Parmesan cheese and serve.

TOMATO BASIL SOUP

Steps:

• Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
• Heat soup over medium-high heat until hot, about 5 minutes more.

(COPYCAT) LA MADELINE'S TOMATO BASIL SOUP

Steps:

• Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes.
• Puree with basil in the blender. Make sure that this is smooth - I always strain it.
• Return to saucepan. Add cream and butter while stirring over low heat.
• Serve and enjoy!

TOMATO BASIL SOUP {CAFE ZUPAS COPYCAT VERSION}

Steps:

• Blend together all of the ingredients until smooth
• Set crockpot on high so that it can begin warming up while you assemble the soup. If you don't want to use a crockpot, feel free to use a saucepan instead.
• Wash and slice vegetables.
• In a frying pan (or just use the saucepan if you're not using a crockpot) melt butter over medium-high heat. Add in onion and celery.
• Cook until vegetables soften, about 5-8 minutes. Transfer to the crockpot and add in all remaining ingredients, except the cream. At this point the soup doesn't look very pretty. Don't worry- it will cook down and all the veggies will meld together.
• Crockpot: Cook on high 6 hours. Blend until smooth. Cook an additional hour. Add cream & serve.
• Saucepan on stove: Bring to a boil, then turn heat down to low. Simmer for about 2 hours total. Use an immersion blender to blend until smooth. Cook an additional 30 minutes, then stir in evaporated milk. Serve, topped with Parmesan cheese and croutons.

TOMATO BASIL SOUP

Steps:

• 1. In a good size stoke pot; add olive oil. Chop onion and place in pot to caramelize
• 2. Pour in chicken broth, two 2-liter bottles of V-8, canned tomatoes and basil
• 3. Bring to boil, then cook down for 20 minutes.
• 4. While soup is simmering; set up Blender, funnel, quart jars and towels!
• 5. Once soup has cooked down... VERY CAREFULLY move pot close to blender and jars. (I like to place my pot in the sink....less clean up that way) Make sure you have a funnel ready in the mouth of the quart jar. Carefully fill blender about 3/4 full of soup. Cover top of blender with a good, heavy towel. (Make sure you have a good grip on the blender and the top is secured!...if not.. EXPLOSION!) Once you have soup mixture in blender, set for "Liquify / Puree" [if your blender has only numbers..."7" is a good speed]
• 6. [Are you ready?] Hit the button on your blender. [are you holding a towel over the top?]... Blend / Liquify / Puree for about 10 seconds. Pour into your quart jar. And repeat 'till all your soup mixture has been blended.
• 7. If you are not going to server right away, the quart jars work good for freezing the soup.
• 8. Serve the Tomato Basil Soup topped with Fresh Graded Parmesan!

TOMATO BASIL SOUP

Steps:

• Pour tomato juice into large Dutch Oven type vessel. Add onion, garlic, carrots, basil leaves and seasoning and bring to a boil. Reduce to medium heat and let cook for 30 minutes or so. Discard basil leaves or leave in if you prefer. I do not like them chopped up in the soup (just me). Use an immersion blender and blend all until well pureed. Add chicken broth and bring back to hot temperature Add FF half & half but DO NOT BOIL. Taste and adjust seasonings and add more basil if desired. Serve with a crusty garlic french bread is a must! Float a basil leaf on top for presentation. Now -- make another pot and freeze.
• Note. If you do not have or want to use an immersion blender discard carrots, onion, garlic and basil. Its just as good.