Creamy Tomato Basil Mug O Soup Recipes

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CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons chopped green onion
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons sherry or additional chicken broth
2 tablespoons minced fresh basil
2 teaspoons sugar

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).

Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY TOMATO-BASIL SOUP



Creamy Tomato-Basil Soup image

Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!

Provided by Alok

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

¼ cup butter
¼ cup olive oil
1 ½ cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
½ cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

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.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g

CREAMY TOMATO BASIL SOUP (OAMC)



Creamy Tomato Basil Soup (Oamc) image

A delicious creamy tomato soup you cannot resist! From the book Don't Panic More Dinner's in the Freezer, this can be made ahead and frozen if desired.

Provided by Rottmom

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

2 medium onions, chopped
4 stalks celery, chopped
4 leaves fresh basil
1 bay leaf
2 (28 ounce) cans whole tomatoes, undrained
3 tablespoons butter, melted
1/4 cup flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
2 cups nonfat milk
1 teaspoon baking soda

Steps:

  • Combine onions, celery, basil, bay leaf and tomatoes in a stock pot. Simmer until vegetables are tender, about 45-60 minutes.
  • Remove bay leaf. Purée tomato mixture in a blender and then strain through a fine sieve or colander.
  • Return tomato mixture to stockpot.
  • In a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. Stir until smooth.
  • Gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.
  • Add sugar, salt, and pepper.
  • If freezing ahead: Cool completely. Freeze in a gallon size freezer bag. Serving day: Thaw completely. Reheat soup in stockpot, adding milk and baking soda. Heat through but do not boil.
  • If serving immediately: add 2 cups nonfat milk and 1 t baking soda. Stir until well mixed then serve.

Nutrition Facts : Calories 139.4, Fat 5, SaturatedFat 2.9, Cholesterol 12.7, Sodium 828.9, Carbohydrate 21, Fiber 3.4, Sugar 13.5, Protein 4.8

TOMATO AND BASIL SOUP



Tomato and basil soup image

This flavoursome tomato soup is brought to life with cream, garlic and fresh basil. Perfect for using up a glut of tomatoes.

Provided by James Martin

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 10

1kg/2lb 4oz mixed ripe tomatoes, roughly chopped
3 garlic cloves, roughly chopped
1 handful fresh basil leaves, plus extra to serve
1 tbsp tomato purée
4 tbsp olive oil, plus extra to serve
400-600ml/14-21fl oz hot vegetable stock
salt and freshly ground black pepper
2-3 tbsp caster sugar, to taste
150ml/5fl oz double cream, plus extra to serve
1 ciabatta loaf, thickly sliced, to serve

Steps:

  • Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
  • Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
  • Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
  • Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée.
  • Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar.
  • Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
  • Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
  • Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
  • To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.

CREAM OF BASIL SOUP



Cream of Basil Soup image

I really enjoy creating my own recipes. This one evolved one afternoon when I had an abundance of basil in my garden. I serve it to the ladies' reading club, and everyone wanted the recipe!-Aida Von Babbel, Coquitlam, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 cups chicken broth
1 cup minced fresh basil
1/4 cup butter, cubed
3 tablespoons all-purpose flour
White pepper to taste
3 cups milk
1/2 cup sour cream

Steps:

  • In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

Nutrition Facts :

CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

Pure comfort food classics like tomato soup and grilled cheese get an upgrade with this creamy homemade version.

Provided by Kami - NoBiggie.net

Number Of Ingredients 12

3 14.5oz. cans stewed tomatoes (OR 30-40 small to medium fresh tomatoes)
1 cup basil pesto (homemade or store bought)
1/4 cup butter
2 stalks celery (sliced fine)
1 cup onion (sliced fine)
1 teaspoon real sea salt
3/4 teaspoon dried oregano
3 teaspoons raw honey
2 cups heavy cream
1 cup orzo pasta (cooked)
1/2 cup feta cheese (crumbled)
4 leaves fresh basil (sliced into thin ribbons)

Steps:

  • Preheat oven to 400F. On a large baking sheet add all the tomatoes and toss with a little olive oil. Roast the tomatoes at 400F for 25-30 minutes. Take them out of the oven and let cool.
  • Peel all the tomatoes, and discard the skins.
  • In a large pot, add butter, onion, celery, and dried oregano. Cook until onions and celery are translucent.
  • Add peeled tomatoes, basil pesto and honey. Cook in the pot for a few minutes.
  • With an immersion blender, blend it all until smooth.
  • Finish by stirring in the heavy cream. Continue cooking on medium low for another 15 minutes or so. Serve with grilled cheese sandwiches or croutons. Enjoy!

CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables.

Provided by Lauren Allen

Categories     Appetizer     Main Course     Soup

Time 40m

Number Of Ingredients 16

1 Tablespoon olive oil
2 14.5 ounce cans diced tomatoes (, with the juice)
2 carrots (, finely diced (about 1 cup))
1 small onion (, finely diced (about 1 cup))
3 ribs celery (, finely diced (about 1 cup))
2 Tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon dried oregano leaves
1 1/2 teaspoons dried basil leaves
½ cup butter
½ cup all-purpose flour
1 cup freshly grated parmesan cheese
1½ cups half and half ((or whole milk))
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1/4 cup chopped fresh basil

Steps:

  • Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
  • Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
  • Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
  • In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
  • Add a big ladle full of the soup to the roux--it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
  • Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
  • Store tomato basil soup covered in the refrigerator for up to one week.
  • Try it served in a yummy homemade bread bowl!

Nutrition Facts : Calories 264 kcal, Carbohydrate 13 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 1095 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CLASSIC DAIRY-FREE CREAM OF TOMATO AND BASIL SOUP



Classic Dairy-Free Cream of Tomato and Basil Soup image

This is a deliciously creamy tomato soup with the essence of basil. Using coconut milk instead of cream creates a rich in flavor and tasty dairy-free, gluten-free soup.

Provided by Only Gluten Free Recipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 14

2 tablespoons coconut oil
1 yellow onion, finely chopped
3 tablespoons tomato paste
2 cloves garlic, crushed
1 tablespoon gluten-free all purpose baking flour
3 cups vegetable broth
1 (15 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
1 bay leaf
1 (13.5 ounce) can coconut milk
sea salt to taste
fresh basil for garnish

Steps:

  • Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
  • Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
  • Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
  • Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

Nutrition Facts : Calories 281.7 calories, Carbohydrate 20.1 g, Fat 22.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 19.6 g, Sodium 541.1 mg, Sugar 6.5 g

CREAMY TOMATO-BASIL MUG-O-SOUP



Creamy Tomato-Basil Mug-O-Soup image

Make and share this Creamy Tomato-Basil Mug-O-Soup recipe from Food.com.

Provided by invictus

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups milk
28 ounces diced tomatoes, drained
2 tablespoons tomato paste
1 yellow onion, chopped
salt and pepper
1 teaspoon sugar
3 tablespoons flour
2 tablespoons butter, cut into pieces
1/2 stalk celery, chopped
1/2 cup fresh basil leaf, shredded

Steps:

  • Heat milk to a simmer over medium heat in a medium pot. Put the tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, and cellery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes.

Nutrition Facts : Calories 226.2, Fat 10.7, SaturatedFat 6.5, Cholesterol 32.4, Sodium 599.9, Carbohydrate 28.4, Fiber 4, Sugar 10.7, Protein 7

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