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Question by Eleanor P: We had the most amazing Tomato soup in Majorca this summer, but I cant find a recipe for something similar?
Does anyone have a recipe for an authentic Majorcan warm tomato soup?! Thanks!
Best answer:
Answer by Kathryn
Last week I made the best tomato soup I have ever had. I used fresh tomatoes, fresh basil, onions, garlic and olive oil. I used an Immersion Bender to puree it and served it with a topping of freshly grated parmesan cheese.
In a dutch oven –
Saute 2 onions in 2 tblsp of olive oil
add 2 cloves of minced garlic and stir into onions
add l5-20 chopped tomatoes and 1/4 cup of olive oil
simmer until tomatoes change color from red to orange (15 mins )
add 3 cans chicken broth and fresh bunch (1 cup) of chopped basil
simmer for 20-30 mins.
use immersion or regular blender and puree.
Serve hot with freshly grated parmesan and crusty french bread. Incredibly delicious.
Know better? Leave your own answer in the comments!
Easy creamy tomato basil soup. YUMMM
Did she just sex talk to that blender;)?
I am not sure what your response is all about @ Susan. I did not say she processed with bay leaves. The question Mohamed asked was ‘ what was the last thing you put in before it went into the oven. to which I replied, bay leaves. Roasting is a process that takes place in the oven. In future read to comprehend please!
The body receives plenty of fat through normal whole food products. There is NO need for the addition of caloric dense low nutrition refined oil.
You are obviously ignorant of work by T.Colin Campbell research & Caldwell Esselstyn.. Your allegation that their lifetime’s work has been done “to sell books”renders your ignorance all the more ludicrous! But hey, anyone can post a video & assume the lofty role of an expert based upon ‘belief’ instead of fact. Watch “No Oil” & learn something.
She roasted with bay leaves. She didn’t PROCESS with the bay leaves.
The body needs fat.You can either take in healthy fats or unhealthy fats. Olive oil is the healthier choice.
Most have no clue about how to cook with olive oil, though. High heat cooking makes it rancid,changes the molecular structure. Non-organic oils = bad. Organic is best and the processing is important. Many processing methods, even ‘cold press’ often still involve heat (friction in the press), thus the oil is again, altered.Finally, don’t stake your life on what a drs say to sell books.
its tomato not tomatto.
Looks Very nice – but one might consider omitting the olive oil, which, contrary to marketing, is NOT healthy nor nutritious (re. no religion – just clinically verified science presented by: Dr. Caldwell Esselstyn). It is neither necessary to the recipe and deleting it will increase the nutrition of the soup by decreasing the ‘bad for your heart’ stuff.
Made this it’s Amazing
I like to swirl in single cream looks so good
VITAMIX ROCKS
1:45 she’s holding the dildo!
You say tomato, I say tomato
can some one give the ingredients of this ? please ,,,,,
I Would love to Give you something Steamy Creamy and Delicious…Mmm
Sexy mama
She put in bay leaves
I did 25 min. at 400 degrees and it worked great. I also added tomato paste.
do you have any recipes that incorporate meat?
I made a dish like this but used organic chicken an veggie broth to thin it, it was awsome an love now making soup in this a few times a week.
bay leaf
This is really good, I tried it a few days ago. Thanks for sharing. What was the last thong you put in before it went into the oven, I thing you said base leaves?
I will have to try that, it looks good
Think I’m in love..
Roasted Tomato Basil Soup
3 lbs. ripe plum tomatoes, cut in half
¼ cup plus 2 Tbsp.s good olive oil
1 Tbsp. kosher salt
1 ½ tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp.s unsalted butter
¼ tsp. crushed red pepper flakes
1 (28 oz.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°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, sauté the onions and garlic with 2 Tbsp.s 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.
–Ina Garten