Tomato Basil Soup Recipe : Chop Garlic for Tomato Basil Soup

Learn how to chop the garlic when you make Tomato Basil Soup with expert cooking tips in this free recipe video clip. Expert: Brandon Sarkis Bio: Brandon Sar…
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Question by heather: Any good tomato soup recipes?
does anyone know of any pretty easy creamy tomato soup recipes? Or anything similar?

Best answer:

Answer by TheOne
Here are some gerat recipes:

Café Roma Tomato Soup
Yields: 15 – 20 Servings

6 tablespoon olive oil
4 large carrots, sliced
1 large onion, sliced
1 tablespoon dry basil leaves
3 (28- to 32-ounce) cans whole peeled roma tomatoes, or 1 (6-pound. 7-ounce) can whole peeled roma tomatoes
1 quart chicken broth
1 pint heavy or whipping cream
Salt & pepper, to taste

Place olive oil in a 6-quart saucepan & heat over medium-high heat. Add carrots, onion & basil & cook 10 to 15 minutes or until vegetables are soft. Add tomatoes & broth & simmer 20 minutes. Remove from heat & allow to cool slightly. Puree soup in food processor, in batches, until smooth; return to saucepan. Stir in cream & heat, over low heat, just until heated through. Season, to taste, with salt & pepper.

From Nordstrom’s

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Curried Tomato Bisque
Yields: 6 cups

28 ounces canned crushed tomatoes with tomato paste
3 cups low-fat milk
1/4 teaspoon coarse black pepper
1/4 teaspoon white pepper
Dash of cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon curry powder
Roux made with 2 tablespoons butter & 2 tablespoon flour (mixed together)

Pour tomatoes into a 1 quart pan & milk into a 2 quart pan. Put a very low flame under milk to warm it slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda & curry. Bring to a slow simmer & cook 10 minutes.

Meanwhile, make roux by mixing flour, butter & creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.

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Homemade Tomato Soup
Serves 4

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt & freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cups heavy cream, optional

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, & spread onto a baking sheet, season with salt & pepper, to taste, drizzle with 1/4 cup of the olive oil & roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion & garlic, cook until softened, about 10 minutes.

Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf & butter. Simmer until vegetables are very tender, about 15 to 20 minutes.

Add basil & cream, if using. Puree with a h& held immersion blender until smooth.

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Italian Tomato & Basil Soup
Serves 4

Hot or cold, this soup is as easy as a summer breeze, & as delicious. For a light meat, serve it with chunks of savory focaccia & a wedge of your favorite sharp cheese.

2 tablespoons olive oil or salad oil
2 pound pear-shaped tomatoes, coarsely chopped
1/2 cups lightly packed fresh basil leaves
1/2 cups each reg. strength chicken broth & whipping cream
Salt & pepper

Heat oil in a 3- to 4-quart pan over medium-high heat. Add tomatoes & 1/4 cup of the basil. Cook, stirring often, until tomatoes mash easily (10 to 15 minutes). Transfer mixture to a blender or food processor; add broth & cream. Whirl until smoothly pureed. Season with salt & pepper to taste.

Reheat to serve hot; or, to serve cold, let cool, then cover & refrigerate until thoroughly chilled or for up to a day. Sliver remaining 1/4 cup basil & sprinkle over individual portions.

To Microwave:

Combine oil, tomatoes, & the 1/4 cup basil in a 3- to 4-quart microwave-safe casserole. Microwave, covered, on high (100%) for 10 to 12 minutes stirring 2 or 3 times, until tomatoes mash easily.

Puree tomato mixture with broth & cream & season as directed. Microwave to reheat, if desired & serve as directed.

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