Real Women of Philadelphia Casting Week One Appetizers Homemade, Creamy Tomato Soup Recipe.
Question by ♥bbi_jay27™: can somebody give me a recipe on tomato and basil soup?
i need this recipe for cooking at school!! any recipe will be good, as long as its for tomato soup!!
thank you frankie, you wouldnt happen to know how much this makes do you??
Best answer:
Answer by rievaj yerffej
i think you just have to mix the tomato soup base and whatever you like in your food that makes it taste good and add the basil voila there you go your own tomato basil soup!!!
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INGREDIENTS
4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
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.
One of my favourites. Add basil to any tomato soup and you’ll improve it. Add sour cream, creme fraiche or yoghurt and it will be even better.
TOMATO SOUP.–
Cut four ounces of ham into dice; slice two onions, and fry with ham in two ounces of
butter; when browned turn them into a saucepan containing three quarts of stock or corned-beef water, and
add three carrots, two turnips, and one long red pepper, and a dozen outer stalks of celery. Simmer gently for
one hour; then add a quart of canned tomatoes; boil gently for another hour; rub the whole through a sieve,
and simmer again with the liquor a few minutes; add salt, and serve with fried bread crumbs
VEGETABLE SOUP.–
Wash and clean two carrots and two turnips; cut them into slices, and cut each slice
into small narrow strips; put them into a saucepan with four stalks of celery cut into inch pieces, a dozen
button onions, one long red pepper, and a teaspoonful of salt; add three quarts of soup stock; boil until the
vegetables are tender, add a lump of sugar, and serve. The carrots and turnips may be cut into fancy shapes
with a vegetable cutter.
Basil Tomato Soup
Copyright, 2000, Ming Tsai, All Rights Reserved
Show: East Meets West With Ming Tsai
Episode: Cooking for the Kids
1 large red onion, diced
1 tablespoon minced ginger
1 tablespoon brown sugar
4 cups whole Roma tomatoes, diced
5 cups chicken stock
1 cup picked basil leaves
Salt and black pepper. to taste
In a large saucepan and a little oil, caramelize the onions, ginger and sugar. Add the tomatoes and bring to a simmer. Season with salt and pepper. Add the stock and simmer on low heat until very soft, at least 20 minutes. Add the basil and puree. Check for seasoning.
Roasted Tomato Basil Soup
Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Comfort Food Zone
2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream
In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.