Home Eat Dinners Fresh Tomato Soup with Basil 4.85 from 19 votes Recipe By: Sarah Bond Updated: May 08, 2023 14 Comments This post contains affiliate links. This Fresh Tomato Soup recipe uses garden-ripe tomatoes and fresh ingredients (no cans or pastes here)! Olive oil: to sauté the vegetables. Onion and garlic cloves: add savory flavor to the soup. Bay leaves: help the soup taste like it's been simmering all day long! Canned tomatoes: a nice shortcut when you don't have fresh tomatoes available. You don't even need to drain the cans, since the juices go into the pot as well!
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. Jump to Video This creamy Tomato Basil Soup is loaded with hidden vegetables and is restaurant-quality DELICIOUS! You can make it on the stove, slow cooker or in the Instant Pot.
summer (18) This 5-ingredient, dairy-free tomato soup is made with fresh summer tomatoes, ensuring each bite is packed with pure tomato flavor. Serves 4 Prep 5 minutes Cook 25 minutes Jump to Recipe We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
45 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions Gather all ingredients. Dotdash Meredith Food Studios Place tomatoes and juice in a stockpot over medium heat; bring to a simmer.
1 hr Ingredients 2 lb. roma tomatoes 6 cloves garlic 3 tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 medium yellow onion, chopped 4 c. low-sodium chicken or.
55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 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 Directions
It's such a classic! I always keep some fresh basil plants during the warmer months, and this soup is perfect for using it up if you have some. It adds the most amazing flavor and aroma! Really though, this is going to be some of the best soup you make this season.
1 1/2 teaspoons sugar 1 tablespoon tomato paste 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish 3 cups chicken stock, preferably homemade 1 tablespoon.
Balsamic vinegar - For tang! Thyme leaves - For fresh, aromatic flavor. Fresh basil - You can't make tomato basil soup without it! I blend in the basil right at the end so that it keeps its fresh flavor and flecks the soup with green. Extra-virgin olive oil - It gives the soup body and richness.
Bring to a boil then reduce heat, partially cover and simmer 10 minutes. Blend if desired - use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot. Add cream and parmesan - stir in the heavy cream and shredded parmesan.
Add garlic, balsamic vinegar, and sugar. Enjoy the smells. Stir in a whole bunch of chopped tomatoes and simmer. Pour in some chicken broth. Season to taste. Blend to your desired consistency (smooth or chunky.) Top with fresh basil, cream, croutons, or a sprinkling of Parmesan cheese. I was surprised how little seasoning this recipe needed.
Sauté aromatics. Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes. Add ingredients.
Roast the Tomatoes - Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside. Cut the tomatoes in half lengthwise and toss with 1/4 cup olive oil. Layer on the baking sheet in a single layer and sprinkle with salt and pepper, to taste. Roast for 45 minutes.
Instructions. In a large pot, combine the crushed tomatoes, coconut milk, chicken broth, chopped basil, garlic powder, and onion powder. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 15-20 minutes. Using an immersion blender or transferring soup to a blender, blend until smooth and creamy.
How To Store + Reheat. Refrigerator: Leftovers will keep for 5 - 6 days in the refrigerator, stored in a covered container. Freezer: Tomato basil soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in multi-use, freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. . You can also freeze larger portions in.
Preparation. Step 1. In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine. Step 2. Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil.
Bring to a boil over high heat. Reduce the heat to low. Simmer for 15 minutes. Stir in the 1 1/2 cups basil leaves. Cook for 5 minutes. Remove the pan from the heat. Stir in the baking soda (which will make the soup foam for a minute). Using a handheld immersion blender, carefully puree the mixture until smooth.
55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 6 tablespoons butter 1 onion, thinly sliced 15 baby carrots, thinly sliced 2 stalks celery, thinly sliced 3 cloves garlic, chopped 1 (28 ounce) can tomato sauce (such as Hunt's®) 1 (8 ounce) can tomato sauce (such as Hunt's®) 1 ¼ cups chicken broth
Preheat a large pot over medium-high heat and add olive oil. Add carrots, onions, garlic, oregano, and crushed red pepper and sauté for 5 minutes or until slightly soft. Next add the tomatoes.
tomatoes 500g, medium-sized cantaloupe or other orange melon, 1kg mineral water 100ml, chilled basil a handful lime 1 olive oil 1 tbsp ice cubes 100g. Cut the tomatoes in half, scoop out the seeds.
Tomato Soup Recipe With Fresh Basil - The pictures related to be able to Tomato Soup Recipe With Fresh Basil in the following paragraphs, hopefully they will can be useful and will increase your knowledge. Appreciate you for making the effort to be able to visit our website and even read our articles. Cya ~.
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