Time 20m Yield 9 servings. Number Of Ingredients 6 Steps:
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
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.
Time 30m Yield 9 Number Of Ingredients 6 Steps:
Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes. Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes. Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.
Time 55m Yield 8 Number Of Ingredients 12 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.
Time 25m Yield 6 servings. Number Of Ingredients 11 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).
Time 45m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes. Add basil and simmer 5 minutes more. Puree the mixture in batches in a blender. Pour soup back into the pot, over low heat add the cream and butter until blended.
More about “favorite basil tomato soup recipes”
Time 50m Yield Six servings Number Of Ingredients 17 Steps:
Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside. Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes. Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled. Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches. Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids. Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.
