Tomato Basil Soup

Mygsds
Mygsds Posts: 1,564 Member
in Recipes
Looking for a good tomato basil soup.. Love this in a restaurant and can't find one..thank you

Replies

  • mockchoc
    mockchoc Posts: 6,573 Member
    Don't have a recipe but I do have tomatoes and basil growing. I'm rubbish at saving recipes. Made an amazing tomato soup long long ago... lost.
  • dklibert
    dklibert Posts: 1,196 Member
    This is un-tried, but in my recipe files.

    Tomato Basil Parmesan Soup
    Stove-Top Version of Tomato Basil Parmesan Soup

    If you want to make this recipe on the stove-top you can! Here is the adjusted recipe:

    3 cups diced tomatoes with juice (you can use canned)
    1 cup finely diced celery
    1 cup finely diced carrots
    1 Tbsp fresh oregano or 1 tsp dried
    4 cups chicken broth
    1/2 cup flour
    1 cup parmesan cheese, freshly grated
    1/4 tsp black pepper
    1/4 cup vegetable oil
    1 cup finely diced onions
    4 Tbsp fresh basil or 1 Tbsp dried
    1/2 bay leaf
    1/2 cup butter
    2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
    1 tsp salt

    1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

    2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.

    3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.
  • dbmata
    dbmata Posts: 12,950 Member
    Hm, that one has a bit much going on, but if you were to follow that one, I'd use an immersion blender at the end of step one. I'd also change the 4c of soup into the roux to just being normal and whisking the roux into the soup.

    honestly, I don't think a roux is appropriate for a tomato soup, but whatever.
  • Mygsds
    Mygsds Posts: 1,564 Member
    Thanks so much... My favorite soup. Thanks again
  • katrinabl
    katrinabl Posts: 1
    This is our favorite. We love a little spice.

    Creole Tomato Basil Soup
    1 onion, diced
    3 cloves garlic, diced
    1/4 cup diced bell pepper
    1 teaspoon olive oil
    1/2 cup fresh basil, chopped
    1 28 oz can diced tomatoes, strain juice and reserve
    2 1/2-3 cups chicken stock
    1 teaspoon creole seasoning
    salt and pepper to taste
    1 teaspoon butter
    Makes 4 servings

    Add the olive oil to the pan and saute the onion, garlic and bell pepper until the onions are beginning to get translucent (do not brown the veggies). Add the reserved juice from the tomatoes and continue to simmer. Meanwhile, puree the diced tomatoes (this can be done easily right in the can with a wand or hand blender ). Retain some of the texture of the tomatoes, but not chunky. Add the tomatoes, chicken stock and basil continue to simmer (about 10 minutes more). Add the butter and simmer until the butter is melted. Spoon into mugs and top with fresh ground black pepper

  • lishie_rebooted
    lishie_rebooted Posts: 2,973 Member
    http://www.skinnytaste.com/2013/08/crock-pot-creamy-tomato-soup.html?m=1
  • dklibert
    dklibert Posts: 1,196 Member
    I almost forgot this one. I tried it it was very good.

    Cream of Tomato Soup
    Adapted from: Suzanne Somers’ Fast & Easy Cookbook
    Serves 8

    Ingredients

    2 Tbsp. olive oil
    1 shallot, finely diced
    2 cloves garlic, minced
    1 tsp. dried basil
    3/4 tsp. Kosher Salt, or to taste
    1/4 tsp. fresh ground black pepper, or to taste
    1/8 tsp. red pepper flakes, or to taste
    1 (28 oz.) can crushed tomatoes
    4 cups low sodium, fat free Chicken Broth
    1 cup half and half

    Directions

    Heat oil in a pot over medium heat. Saute shallot and garlic until soft and translucent. Add seasonings, tomatoes and broth. Puree with stick blender or puree in blender then pour back into soup pot. Bring soup to a boil then lower heat and simmer for 8 minutes. Turn off heat and add half and half. Stir to heat through and serve.

    Nutritional Information per serving*: Calories 113.0, Total Fat 7.1 g, Cholesterol 12.1 mg, Sodium 646.3 mg, Potassium 341.5 mg, Total Carbohydrate 9.4 g, Dietary Fiber 2.0 g, Sugars 1.7 g, Protein 4.0 g
    WW P+ 3

    *Information from the Sparkrecipes calculator. NI may vary depending of the brand or size of the ingredients used to prepare it.
  • QueenBishOTUniverse
    QueenBishOTUniverse Posts: 14,121 Member
    La Madeleine Tomato Basil Soup (just a guess this might be what you're looking for ;) )

    4 tomatoes roughly chopped
    16oz tomato juice
    pint heavy cream
    15-20 basil leaves
    1/4 cup unsalted butter
    1 tbs. sugar

    Simmer tomatoes in tomato juice for 30 minutes. Remove from heat, tear up and add basil leaves and sugar. Use immersion blender or pour in to standard blender. Once blended return to heat, add cream and butter and simmer until you reach desired thickness.

    I've made this about a gazillion times and I almost always, double, treble even quadruple the batch because it cans beautifully and I can use it for gifts etc. My mom insists I make a batch whenever I visit because she doesn't have La Madeleine in her area.

    Not the most calorie friendly recipe, but the creaminess is one of the best parts as far as I'm concerned and you just can't substitute for that.
  • JustinAnimal
    JustinAnimal Posts: 1,335 Member
    I honestly eyeball it every time. What I go for, approximately:

    3 lbs. tomatoes (cored)
    A butt-ton of fresh basil
    1-2 onions
    3-6 cloves garlic
    veggie stock / broth
    2% milk
    olive oil
    butter (optional)

    1. Cook the garlic and onions in the olive oil and/or butter (you do not need a lot)
    2. When translucent, add the tomatoes and enough stock to almost cover tomatoes (a little sticking out is okay)
    3. Turn off heat; put cooked stuff in blender with basil or drop in an immersion blender. Blend until smooth.
    4. Return to pot, resume heating at medium low to medium heat, add in enough milk to lighten color and make soup a little creamy

    This recipe is great b/c it gets that restaurant style creaminess without a ton of oil, butter or actual cream. I also like to add shredded parmesan if I'm feeling sassy.
  • Mygsds
    Mygsds Posts: 1,564 Member
    They all sound wonderful.... Thank you sooooo much..
  • IzzyBooNZ1
    IzzyBooNZ1 Posts: 1,289 Member
    bump, yum !

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