FRESH TOMATO SOUP WITH BASIL
This Fresh Tomato Soup recipe uses garden-ripe tomatoes and fresh ingredients (no cans or pastes here)! It's such an easy homemade tomato soup that's perfect for using up those tomatoes.
Provided by Sarah Bond
Categories Appetizers Side Dishes Soups
Time 30m
Number Of Ingredients 8
Steps:
- Cook Tomatoes: Dice your tomatoes and set aside. Heat oil in a medium pot over medium/high heat. Add onion and garlic, cooking until onion softens and is fragrant. Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
- Blend: Add 1 cup of the broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add more broth, as needed, to reach a consistency to your liking.
- Flavor: Stir in basil, (stem and all) honey, and seasonings, cover, and cook for 5 more minutes. Fish out the basil before serving.
- Serve: Serve warm, optionally topped with croutons* and drizzled with cream.
Nutrition Facts : ServingSize 1 serving, Calories 123 kcal, Carbohydrate 16.8 g, Protein 5.6 g, Fat 4.9 g, SaturatedFat 0.8 g, Sodium 689 mg, Fiber 4.3 g, Sugar 10.7 g
COLD TOMATO SOUP WITH FARRO
Farro's role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about 1/4 cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you'll find some lingering grains of farro enrobed in the delicious, tangy soup.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut cucumber into 2 equal pieces. Peel and roughly chop one piece, and cut the other piece into 1/4-inch dice, for garnish.
- Working in 2 batches, blend roughly chopped cucumber, tomatoes, onion, garlic, vinegar, olive oil, salt, farro broth and ice cubes (if using) in a blender for 2 minutes or longer, until smooth and frothy. Taste and adjust salt. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for 1 to 2 hours.
- Place about 1/4 cup cooked farro (or spelt) in each soup bowl. Ladle in the soup. Garnish with diced cucumber and basil. Drizzle on olive oil if desired and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 6 grams
ROASTED TOMATO SOUP WITH FRESH BASIL
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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.
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
TUSCAN FARRO SOUP
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams
SUMMER TOMATO AND BASIL SOUP WITH FARRO
Provided by Kim Severson
Categories dinner, lunch, weekday, appetizer, main course
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook farro in a rice cooker according to manufacturer's instructions for brown rice, about 30 minutes.
- Clean the cooker, add 2 tablespoons of olive oil and set to "cook." Add onion and a pinch of salt, then close lid. Stir every 5 minutes or so, until onions begin to brown, about 20 minutes. If cooker clicks to "warm," reset it to "cook."
- Add garlic and cook 3 to 4 minutes. Add tomatoes with their juice, basil and a teaspoon of salt. Stir, close lid and cook 30 minutes.
- Add farro and thin with broth until soupy. Close lid and simmer another 15 minutes. Season with salt and pepper. Serve with a generous drizzle of olive oil and, if desired, cheese.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 1 gram, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1102 milligrams, Sugar 9 grams
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