Valentines Day Tomato Basil Soup Recipes
VALENTINE TOMATO PASTA SOUP
Dinner ready in 20 minutes! Enjoy this beautiful Valentine's Day special recipe that's made using pasta and Progresso® tomato basil soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- In 2-quart saucepan, mix soup, vermicelli and water. Cover; cook over medium heat until soup comes to a boil. Reduce heat to medium-low; cover and simmer 6 minutes, stirring occasionally, until vermicelli is of desired doneness.
- Meanwile, with 2 1/2- to 3-inch heart-shaped cookie cutter, cut shape from each toasted bread slice.
- Top centers of individual servings of soup with toast hearts. With aerosol can of cheese spread, pipe "I" on left side of heart and "U" on right side of heart.
Nutrition Facts : Calories 220, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g
TOMATO BASIL SOUP
This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
Provided by spatchcock
Categories Vegetable
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- Add the tomatoes and the stock.
- Bring to a boil and then reduce to a simmer.
- Cook until soup is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
- Serve immediately.
VALENTINES DAY TOMATO BASIL SOUP
I make this full fat version of tomato basil soup for special occasions (ie this past Valentines Day). It is super easy to make, and the left overs feed me and my husband for lunch for the rest of the week! I found this recipe on all recipes, and the woman says that it is much better with the heavy cream and butter. It probably is some better, but I make a low fat version for our "every day tomato basil soup". You can use extra tomatoes and reserve them from the blending step so that you have some chunks of tomato in your soup.
Provided by libbyahall
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place tomatoes and juice in a stock pot. Cover and simmer for 30 minutes
- Puree tomatoes, juice, and basil and return to stock pot (immersion blender works great here)
- Put the pot over medium heat and stir in the cream and butter.
- Season with salt and pepper to taste.
- Serve with freshly grated parmesean cheese.
CREAMY TOMATO BASIL SOUP
Make and share this Creamy Tomato Basil Soup recipe from Food.com.
Provided by Mike McCartney
Categories Vegetable
Time 7m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Add all together in small sauce pan.
- Heat through.
- Make sure to keep from boiling, as the milk will curdle.
Nutrition Facts : Calories 219.3, Fat 13.7, SaturatedFat 8.3, Cholesterol 43, Sodium 1109.3, Carbohydrate 18.4, Fiber 2.8, Sugar 7.8, Protein 8.3
HEARTY CREAM OF TOMATO BASIL SOUP
This is a recipe I found online, but altered slightly to my own taste. This is an awesome soup for a cold winter day. Fresh baked bread goes well with this soup and it's hearty enough to serve for dinner.
Provided by Lynette McDonough
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and garlic in butter until soft and translucent.
- Add basil, paprika, and creme cheese.
- Cook until creamy, stirring constantly so as not to burn the paprika.
- Add remaining ingredients, stir vigorously with a whisk.
- Heat to desired temperature and serve.
Nutrition Facts : Calories 469.7, Fat 26.9, SaturatedFat 15.4, Cholesterol 78.8, Sodium 1990.1, Carbohydrate 50.7, Fiber 4.1, Sugar 11.8, Protein 11
TOMATO BASIL SOUP
I found this recipe in The Best of Cooking Light 2. We particularly enjoy it in the summer when we get basil fresh from the flower box and local tomatoes at the farmer's market.
Provided by Heather in Barrie
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring tomato and juice to a boil. Reduce heat and simmer 30 minutes.
- Place tomato mixture and basil leaves in blender and puree until smooth. Return to pot and stir in milk, salt and pepper. Add cream cheese, stirring well with a whisk, and cook until thick.
- Remaining soup may be refrigerated in a tightly sealed container for up to 1 week.
Nutrition Facts : Calories 93.1, Fat 3.9, SaturatedFat 2.4, Cholesterol 12.3, Sodium 231.9, Carbohydrate 11.1, Fiber 2.1, Sugar 8.6, Protein 4
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