Recipe: Appetizing Tomato Basil Soup

Recipe: Appetizing Tomato Basil Soup Delicious, fresh and tasty.

Tomato Basil Soup. Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with A restaurant near my house makes the best Tomato Basil soup, so I was looking for a recipe to imitate. Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network. Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions.

Come in to my kitchen and let's make this together!

This Homemade Tomato Basil Soup, however, tops my list.

Made with simple ingredients like tomatoes, olive oil, garlic, onions, and basil, you know exactly what you're eating when you enjoy a.

You can have Tomato Basil Soup using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tomato Basil Soup

1. Prepare 2 of , 28 oz cans stewed whole tomato.

2. It’s 2 of carrots.

3. You need 1 of onion.

4. You need 1 of sweet potato.

5. Prepare 2 carton of chicken stock (32 oz each).

6. It’s 1 c of celery.

7. You need 3 tablespoons of tomato paste.

8. It’s to taste of Salt & Pepper.

9. You need 1 pinch of sugar.

10. You need of Shredded Parmesan cheese.

11. Prepare of Basil leaves, cut thin.

12. It’s 3 tablespoon of neutral oil.

13. It’s 12 oz of Heavy cream.

Enjoy a creamy, luxurious tomato basil soup without the guilt!

There is no cream, sugar, or any unnecessary additives in my Tomato Basil Soup!

Plus, the secret ingredient makes this soup so so.

Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme.

Tomato Basil Soup instructions

1. Prep: Rustic cut the onion, and celery. Peel, thin “coin slice” the carrot, and cut sweet potato to approx. 1 inch dice. Set aside.

2. In a deep saucepan, add neutral oil, sweet potato, and carrots. Sauté over medium-low heat until both soften a bit, then add: onion and celery. Continue cooking.

3. When celery and onion soften, add tomato paste, and increase heat to full medium. As heat increases you want a slight burn of the paste on the bottom of the pan. Slight!!! Nothing crazy!.

4. Once you get a decent char from the tomato paste, add chicken stock, and tomatoes.(do not drain tomatoes) Reduce heat to medium-low, and reduce stock a bit. This is where you build flavor through reduction of water in the soup..

5. Once you’ve reduced stock, add cream, reduce to desired consistency over a medium-low heat..

6. Once the soup is at the proper consistency, remove from heat. Let cool for 10 minutes, run the soup through a blender until creamy. The extra carton of stock is for loosening the soup if needed..

7. Place into proper container, and refrigerate. Garnish with basil/parmesan upon serving for best results!.

Use an immersion or countertop blender to blend the soup until smooth.

This vegan tomato basil soup is so good I could eat gallons of it.

Seriously, even though consuming too much tomato stuff has the possibility of giving me heartburn I am so willing to take the risk for this.

This is a tomato basil soup where you don't need any heavy creams or a roux because it's just perfect with the roasted veggies!

It's thick and "creamy" in texture even without a cream base.