Cooking Light Tomato Basil Soup Recipes

TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!

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.

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 Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).

LIGHT & TASTY TOMATO BASIL SOUP

Steps:

• Bring tomato and juice to a boil in a large saucepan.
• Reduce heat; simmer, uncovered, 30 minutes.
• Place tomato mixture and basil in a blender or food processor; process until smooth.
• Return pureed mixture to pan; stir in milk, salt, and pepper.
• Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).
• Ladle soup into individual bowls; garnish with sliced basil, if desired.
• Serve with bread.