ProvenÇal Tomato And Basil Soup Recipes

20 MIN TOMATO BASIL SOUP RECIPE

Steps:

• Heat up a pot with the olive oil and sautee sliced onion soft.
• Add the chopped garlic too and stir cook for a minute.
• Place diced tomatoes into the pot and keep over low heat.
• Pour vegetable broth over the tomatoes in the pot.
• Add fresh whole basil leaves, the bay leaf to the pot and season with thyme.
• Stir and combine everything in the pot and keep over medium heat.
• Cover the pot and leave the soup to cook for at least 10 minutes.
• When the ingredients are cooked through, pick out and discard the bay leaf.
• Blend the soup to the desired consistency.
• Season with black pepper and salt to taste.
• Serve hot. I like to garnish with fresh parsley.

PROVENçAL TOMATO AND BASIL SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
• Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.

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.