Roastedtomatosoupwithfreshbasil Recipes
ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, celery, garlic, kosher salt, pepper, crushed tomato, tomato paste, baking soda, vegetable broth, fresh thyme, fresh basil, bread bowls
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
- Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
- Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1477 calories, Carbohydrate 204 grams, Fat 55 grams, Fiber 9 grams, Protein 35 grams, Sugar 31 grams
ROASTED TOMATO BASIL SOUP INA GARTEN
I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.
Provided by crispychick
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- Toss together the tomatoes, 1/4 c 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 T olive oil, the butter, and red pepper flakes for 10 minute 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 minute Pass through a food mill fitted with the coarsest blade.
- Taste for seasonings.
- Serve hot or cold.
Nutrition Facts : Calories 311.8, Fat 20.2, SaturatedFat 5, Cholesterol 15, Sodium 1440.5, Carbohydrate 27.8, Fiber 6.4, Sugar 14.4, Protein 8.7
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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ROASTED TOMATO SOUP - TASTES BETTER FROM SCRATCH
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- Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.
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- Spread tomatoes and garlic (skin on) in 1 layer onto a large baking sheet. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Roast in the preheated oven for 30-35 minutes or until tomatoes are lightly charred on the outside and tender on the inside. Remove from oven and cool for 5 minutes then remove the skin off the garlic.
- While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot or dutch oven. Add the onions and cook down on medium heat until golden , about 4-5 minutes. Add salt, pepper, the roasted tomatoes and garlic, broth, and basil leaves.
- At this point, transfer the mixture to a blender and blend for 1 minutes or until the soup is creamy. This can also be done using a hand-held blender. Return the soup to pot and simmer for 5 minutes. Serve hot with your favorite grilled cheese!
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