Please watch the video to learn who we are and what we do and please also visit http://www.ustream.tv/channel/tomato-juice-news to listen to the Tomato Juice…
Question by L J: Tuscan Tomato soup recipe?
Can someone please give me a really good tuscan tomato soup recipe, I had some In a nice hotel and it was Delicious, I want a fancy presentable soup as I have some relatives coming for xmas
Best answer:
Answer by msjantastic
I have never made this but if I took an interest in making it I would not be posting a question here. I would be doing a web search until I found the right one for me to make!
Give your answer to this question below!
Tuscan Tomato Soup
Ingredients
1-26 oz jar marinara sauce
1-19 oz can cannellini beans, rinsed
1-7 oz jar roasted red peppers
2 Tbsp extra-virgin olive oil
1 clove garlic
13/4 cups chicken broth
1/4 cup thin strips fresh basil leaves
Freshly ground pepper, to taste
Cooking Instructions
Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat.
Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.
PARMESAN TOASTS
Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.
check out some of these
http://www.recipezaar.com/Tuscan-Tomato-Soup-37908
http://www.foodnetwork.com/recipes/emeril-lagasse/tuscan-pommodoro-soup-rustic-tomato-soup-recipe/index.html
this one is more of a creamy tom soup
BUT it IS yummmmmy
http://www.foodnetwork.com/recipes/rachael-ray/quick-creamy-tomato-soup-recipe/index.html
Tuscan Tomato Soup
This soup gets a standing ovation in my kitchen for packing a nutritious bunch of veggies and pasta into a hearty tomato soup base. It’s a crowd pleaser and is wonderful on a cool autumn night or as a warming winter meal with a thick piece of bread.
SERVES 6
Ingredients
* 1 tablespoon olive oil
* 2 onions, chopped (about 4 cups)
* 2 carrots, peeled and chopped (about 1 cup)
* 2 celery ribs, chopped (about 3/4 cup)
* 8 cups vegetable broth
* 8 cloves garlic, minced
* 2 (28 ounce) cans diced tomatoes (packed in juice)
* 1/2 cup parsley, chopped
* salt and pepper
* 8 cups swiss chard, packed and chopped (about 20 ounces)
* 4 cups cooked white beans (2 15-oz cans)
* 2 cups whole wheat pasta, cooked al dente and drained (elbows, stars, rotini, etc)
* 1 cup fresh basil, chopped
Directions
1.
Heat olive oil in a stockpot on medium heat.
2.
Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
3.
Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
4.
Bring to a boil, then reduce heat to low.
5.
Simmer for 30 minutes, uncovered.
6.
Stir in parsley and check for seasoning.
7.
Add additional salt and pepper if necessary.
8.
Add Swiss Chard and beans and bring to a boil.
9.
Reduce heat to low, simmer until chard is tender, about 5 minutes.
10.
Add cooked pasta to soup.
11.
Stir in basil and cook about 1 minute until wilted.
12.
Ladle soup into bowls.
13.
Serve immediately.
Tuscany Tomato Soup
1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, finely minced
3 (28-ounce) cans tomatoes with juice
1/2 cup finely chopped parsley
1/4 cup minced fresh basil
Salt and freshly ground black pepper
Heat the oil and butter in a large pot. Cook the carrots, celery, and onions for about 20 minutes, or until very tender.
Puree tomatoes in food processor or blender; add to the vegetable mixture in pot and continue cooking over medium heat for 25 to 30 minutes longer. Remove from heat. Stir in parsley and basil; season with salt and pepper. Serve
==
Tuscan Tomato & Basil Bisque a la Edie
4 servings
1 (25-ounce) container Vons’ Signature Tuscan
Tomato & Basil Bisque (see note)
1 cup plum tomatoes, finely chopped
1/4 cup yellow bell pepper, finely chopped
1/2 cup zucchini, finely chopped
1/2 cup carrots, finely chopped
2 tablespoons fresh basil, minced
Creme fraiche, optional garnish
Fresh basil, slivered, for garnish
Empty contents of soup into a sauce pan. Add tomatoes, peppers, carrots and minced basil. Simmer, covered, 1/2 hour, or until carrots are tender.
Ladle into soup mugs. Dollop with creme fraiche, if desired, and sprinkle basil slivers on top.
Note: Vons’ Signature soups are sold in the supermarket’s deli section