Old Man Raffertys Tomato Basil Soup Recipes
OLD MAN RAFFERTY'S TOMATO BASIL SOUP
I was craving this restaurant's tomato basil soup today, but have only five bucks to my name. So I decided to try and make it with the ingredients that I had on hand. The result was very good.
Provided by quotPink Eyedquot J
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except for cream in a large soup pot.
- Simmer for 20 minutes over medium-low heat.
- Allow soup to cool a bit (until it's no longer hot to the touch), then whisk in the cream.
- Reheat slowly to serving temperature, and serve with chiffonaded fresh basil, if available.
Nutrition Facts : Calories 435.9, Fat 37.4, SaturatedFat 23.2, Cholesterol 129, Sodium 429.3, Carbohydrate 25.2, Fiber 2.8, Sugar 12.7, Protein 4.4
TRADITIONAL TOMATO BASIL SOUP
This soup is so fresh and so easy! Rachael Ray made a similar soup on 30 minute meals and I just tweaked it a bit to fit our tastes. This soup goes great with grilled cheese or salad and bread.
Provided by ajean
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk on medium in saucepan. Place remaining ingredients in food processor or blender and blend until smooth. Pour tomato mixture into milk. Bring to a boil. Immediately decrease heat to low and simmer 15 minutes.
Nutrition Facts : Calories 204.8, Fat 10.3, SaturatedFat 6.2, Cholesterol 33, Sodium 365.7, Carbohydrate 22, Fiber 3.1, Sugar 6.5, Protein 8.2
SOUR CREAM HEARTY TOMATO BASIL SOUP
Creamy with thick and rich flavors of tomatoes, onions and fresh basil. Make in a crock pot or a pot.
Provided by Italian Stallions K
Categories Vegetable
Time 3h10m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
- add tomatos and tomato paste.
- Mix with a wooden spoon until blended.
- Add garlic and onions.
- Add italian seasoning and pepper to taste.
- Add sour cream (1 to 1 1/2 cups depending on your taste).
- Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
- Serve in bowls sprinkle with parmesan and add garlic toast if desired.
EASY TOMATO-BASIL SOUP
This is the world's easiest recipe; you need a blender and a stove. The soup tastes just as good cold in the summer. I typically double this recipe to use the whole can of chicken broth, but make it in two batches in the blender.
Provided by OneEye
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients in blender and puree until smooth.
- Pour into a saucepan and heat thoroughly.
Nutrition Facts : Calories 275.9, Fat 15.4, SaturatedFat 4.3, Cholesterol 74.4, Sodium 577.4, Carbohydrate 14.7, Fiber 2.3, Sugar 8.5, Protein 20.6
TUSCAN TOMATO BASIL SOUP
This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!
Provided by Sky Hostess
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
- Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
- Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
- Garnish with sliced basil leaves or minced parsley.
Nutrition Facts : Calories 140.3, Fat 5.6, SaturatedFat 3.1, Cholesterol 14.6, Sodium 399.8, Carbohydrate 19.5, Fiber 2.7, Sugar 8.3, Protein 5
TOMATO BASIL SOUP
I found this recipe in The Best of Cooking Light 2. We particularly enjoy it in the summer when we get basil fresh from the flower box and local tomatoes at the farmer's market.
Provided by Heather in Barrie
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring tomato and juice to a boil. Reduce heat and simmer 30 minutes.
- Place tomato mixture and basil leaves in blender and puree until smooth. Return to pot and stir in milk, salt and pepper. Add cream cheese, stirring well with a whisk, and cook until thick.
- Remaining soup may be refrigerated in a tightly sealed container for up to 1 week.
Nutrition Facts : Calories 93.1, Fat 3.9, SaturatedFat 2.4, Cholesterol 12.3, Sodium 231.9, Carbohydrate 11.1, Fiber 2.1, Sugar 8.6, Protein 4
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