Creamy Tomatobasil Soup With A Twist Recipes

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RICH AND CREAMY TOMATO BASIL SOUP



Rich and Creamy Tomato Basil Soup image

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Provided by MARBALET

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

Time 45m

Yield 4

Number Of Ingredients 6

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

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.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 g

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



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

This recipe came from my friend, Michelle, who I used to work with...This was her Mom's recipe -- who was the chef in a small bistro here in Southern Indiana...Michelle's Mom passed away a couple of years ago and I'm so proud to have this recipe to pass on...

Provided by Stacky5

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 (10 3/4 ounce) cans tomato soup (Campbell's)
2 (10 3/4 ounce) cans whole milk (use soup cans)
1 (14 1/2 ounce) can diced tomatoes
1 cup heavy cream
1 teaspoon fresh basil (chopped finely)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.).
  • Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
  • Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!

CREAMY TOMATO/BASIL SOUP WITH A TWIST



Creamy Tomato/Basil Soup with a Twist image

I love a good tomato soup; however, I like it to be made with something other than a can of tomato soup. This soup is homemade, and even if you use fresh tomatoes, you can have it on the table in 30 minutes. The two twists in the recipe are the use of buttermilk (which is not all that unusual), and some baking soda. But I'll...

Provided by Andy Anderson !

Categories     Cream Soups

Time 30m

Number Of Ingredients 14

2 Tbsp olive oil, extra virgin
4 clove garlic, minced
1 medium yellow onion, diced
3 1/2 lb garden fresh, blanched, and peeled tomatoes, or canned... more on that later
1/4 tsp baking soda
1 c fresh chicken stock: https://www.justapinch.com/recipes/soup/other-soup/hearty-chicken-stock-ala-cia.html?p=72
2 Tbsp sugar, granulated, table variety
1/4 c half & half
1/4 c buttermilk
8 medium basil leaves, chiffonade
1/2 tsp dried oregano
1/8 tsp cayenne pepper, or more, if you're adventurous
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • 1. In a dutch oven, or cast iron pot (I love cast iron), heat olive oil over medium-high heat.
  • 2. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
  • 3. Add diced onion and cook, stirring often, until translucent, about 8 minutes.
  • 4. Chef's Note: I don't think I need to tell you this, but don't let the garlic, or the onion burn... If you do, you'll be starting over. Keep an eye on that pot, and keep stirring until the onions begin to slightly brown.
  • 5. Add the peeled tomatoes (along with any juices), plus the chicken stock, baking soda and sugar.
  • 6. Chef's Tip: What's with the baking soda. Tomatoes are acidic, and baking soda lowers acidic levels... by adding a bit of it to the soup, it smoothes out the flavors, and creates a more mellow flavor. When I'm making tomato dishes, I will taste the tomatoes before adding them to the dish, and if they taste more acid, I will add a bit more baking soda, but the amount in this recipe is a good place to start.
  • 7. Chef's Note: I am well aware that not all seasons are favorable to garden fresh tomatoes. If canned is the way you need to go, then let me recommend my absolute favorite canned tomatoes for this recipe: Cento: San Marzano Certified Peeled Tomatoes. They are not the cheapest canned tomatoes on the market, but when it comes to this soup, I can't tell the difference between fresh and these. Oh, 3.5 pounds of fresh tomatoes would translate to two 28 ounce cans of tomatoes.
  • 8. Bring to a slow simmer, and allow the tomato base to cook, uncovered for about 10 minutes.
  • 9. Chef's Note: As the soup is simmering, use a wooden spoon to break apart the tomatoes, into the sauce.
  • 10. Remove the tomato base to a blender, or a food processor fitted with an S-blade.
  • 11. Add the half & half, buttermilk, basil, and oregano to the mix and blend until smooth.
  • 12. Chef's Tip: What's a chiffonade? To chiffonade the basil, you would stack the basil leaves and roll them into a tube, and then carefully cut across the ends of the tube with your knife to produce fine strips.
  • 13. Stop and taste... then season with salt and pepper.
  • 14. Blend, season, and taste... Blend, season, and taste, until you like what you taste.
  • 15. Chef's Note: All good chefs taste as they are cooking. Oh and no double dipping please. If you use a spoon to taste with (unless it's a tasting spoon), always use a new spoon or wash the one you used. Chefs may be good cooks, but they still have germs.
  • 16. Return the blended soup to the pot, and simmer for an additional 10 minutes.
  • 17. Serving Tip: I do believe it's a law that you can't serve tomato soup without a grilled cheese on the side. With that said, I usually put the soup in a nice clear or white bowl, add some homemade basil/tomato croutons, and a sprinkle of parmesan cheese. Enjoy.
  • 18. Keep the faith, and keep cooking.

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