Cozy up with a bowl of steaming homemade tomato basil soup. This meal, made with fresh tomatoes and basil, is simple, healthy, and tasty. During the transition from summer to fall, I crave this tomato basil soup recipe more than anything else. At the farmers market, apples and squash are beginning to appear, but you can still buy ruby-red tomatoes and bundles of basil. 
Even as the temperature begins to drop and I find myself craving warm bowls of soup instead of salads, I will continue to consume these summer vegetables as long as they are on the market. Ingredients: 3 kg of ripe plum tomatoes, halved lengthwise. 1/4 cup plus 2 teaspoons of premium olive oil 1 tablespoon kosher salt 1.5 grams freshly ground black pepper 2 cups yellow onions chopped 2 onions 6 minced cloves of garlic 2 tablespoons unsalted butter 1/4 teaspoon dried crushed red pepper 1 (28-ounce) can of plum tomatoes, liquid included 4 cups of fresh basil leaves, 1 teaspoon of fresh thyme 1-quart water or chicken stock 
Preheat the oven to 400 degrees Fahrenheit. Toss the tomatoes, 1/4 cup olive oil, and salt and pepper together. Roast the tomatoes for 45 minutes in a single layer on a baking sheet. In a stockpot with an 8-quart capacity, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes over medium heat for 10 minutes, until the onions begin to brown. Add tomatoes in a can, basil, thyme, and chicken stock. Add the oven-roasted tomatoes to the baking sheet, including the liquid. Bring to a boil and cook, uncovered, for forty minutes. Pass the ingredients through a food grinder with the coarsest blade. Consider the seasonings. Serve warm or chilled.
tomato basil soup
This soup, which contains basil and a hint of garlic, will likely be on your weekly menu regardless of the season. I decorated this soup with tomato slices, parmesan shavings, and basil. RECIPE OF TOMATO BASIL SOUP Celery, Carrots, Onions these vegetables are processed in a food processor to form a Mirepoix. Mirepoix is a fancy French name for sliced carrots, onions, and celery sautéed in butter or olive oil. Use unsalted butter so that you can manage the salt content. I enjoy the added butter flavor, but olive oil can be substituted for a healthy soup. olive oil: use extra virgin olive oil for greater flavor. If desired, you may substitute your preferred cooking oil. flour: gluten-free flour can be used to make gluten-free tomato basil soup. 
Use low sodium chicken broth so that you can manage the salt content. Vegetable broth can be used for chicken broth in vegetarian Tomato Basil Soup; however, chicken broth has more taste. You may find fire-roasted diced tomatoes in the same aisle as ordinary diced tomatoes. Some people believe that "fire-roasted" signifies spicy, but this is not true. Simply roasted over an open flame to increase flavor. You can use either 1 tablespoon of dried basil or 1/4 cup of chopped fresh basil. You may use either 1 teaspoon of dried or 1 tablespoon of fresh oregano. You can modify the seasonings to your liking, but this is my favorite combo. You may use milk, half-and-half, or heavy cream, depending on what you have on hand and whether or not you are attempting to save calories. Keep in mind that the creamier the soup, the higher the fat content. Therefore, the creamiest soup is made using heavy cream. Use only FRESHLY grated Parmesan cheese in order for it to melt quickly. The anti-clumping chemicals used to coat pre-shredded cheeses also prevent them from melting freely. HOW TO PREPARE TOMATO BASIL SOUP First, mince the vegetables in a food processor so that you don't have to waste time/effort chopping. Carrots and celery contribute an undetectable sweetness that balances the acidity of the tomatoes and, when mixed with onions and garlic, give this tomato soup with enticing, multidimensional tastes. Step 2 – Sauté Vegetables: Next, sauté the minced vegetables for a few minutes to soften them, then sprinkle in the flour and simmer for an additional minute to eliminate the raw flour odor. That the mixture will be thick is acceptable. 
Essentially, we are preparing a roux using veggies to thicken our Tomato Basil Soup. Step 3 – Add Broth: Whisk in chicken broth, fire-roasted tomatoes, and a potent ensemble of basil, oregano, parsley, salt, pepper, and a bay leaf. Step 4 - Simmer: Simmer carrots for 15 minutes, or until soft. This not only softens the vegetables but also combines the tastes. Fifth Step – Get Creamy: Whisk in milk, half-and-half, or heavy cream, along with a large amount of Parmesan. It is totally your choice which of these three ingredients to use, but keep in mind that the higher the fat level, the creamier the soup will be. Step 6 – Simmer Again: The Parmesan Tomato Basil Soup should be simmered for an additional 15 to 20 minutes to allow the flavors to fully develop. Step 7: Puree Soup: If you like texture, you can consume the soup as is at this stage, or you can purée it with an immersion blender or a blender.
easy tomato basil soup
This simple Tomato Basil Soup recipe is a light, healthful, and tasty vegetarian meal or weekend lunch that can be prepared in 30 minutes. It is the ideal accompaniment to a grilled cheese sandwich or a piece of crusty bread since it is both sweet and creamy. The savory tomato soup is made with tinned tomatoes, so it may be enjoyed year-round. Are tomatoes healthy to eat? Tomatoes are an excellent source of the antioxidant lycopene, which protects us from damaging free radicals that may destroy cells and DNA. Cooking your tomatoes in a small amount of healthy fat, such as olive oil, helps transfer the lycopene into the circulation so that our systems may benefit from it; hence, I recommend adding a small amount of oil as recommended in the recipe. 
In addition to being a rich source of lycopene, tomatoes are also a rich source of several other vitamins and minerals. They also contribute to the health of our bones, teeth, skin, and hair. Also, it is remarkably quick and simple to prepare. When you can prepare a nutritious lunch like this in such a short amount of time, there is simply no reason not to. INGREDIENTS: 1 tablespoon olive oil 1 medium onion, white or yellow, diced 4 minced cloves of garlic 1 fluid ounce chicken stock 1/2 teaspoon salt 0.5 milligrams pepper 12 fresh basil leaves are sliced into thin ribbons. 1/2 cup cream 30 ounces of chopped fire-roasted tomatoes 
INSTRUCTION: Large saucepan with olive oil heated over medium-high heat. Add the onion and cook for approximately 5 minutes, or until transparent and tender. Add garlic and simmer for one minute, stirring often. Add chicken stock, chopped tomatoes, salt, and pepper to the dish. Bring to a boil, then simmer for 10 to 15 minutes. Turn off heat. Add the freshly harvested basil leaves Use an immersion blender to purée until smooth, or transfer to a blender and puree before returning to the saucepan. Be cautious to evacuate the steam while using a blender to prevent pressure from building up. Stir in the heavy cream, taste, and, if required, add additional salt and pepper.
vegan tomato basil soup
I could consume gallons of this vegan tomato basil soup. Even if eating too many tomato-based foods may cause me to have heartburn, I am prepared to take the risk for this soup. That good it is. It is creamy and thick, with all the tomato taste you can imagine coupled with the fresh basil flavor. Today I'm offering a fantastic vegan tomato basil soup dish. This recipe could not be any easier. It is dense, creamy, and incredibly luxurious. Additionally, it is light yet really soothing. INGREDIENTS: Here is everything that will be required: Tomatoes - use roma, plum, or vine-ripened tomatoes. Onion - I used white, but yellow, red, or brown onions are all acceptable. Basil - fresh basil is ideal, although dried basil can be substituted if necessary. 
Oregano - fresh or dried Garlic - fresh is preferable, although garlic powder is also acceptable. Vegetable Broth - preferably low in salt. Use vegan cream from the supermarket or create your own vegan cream Salt + pepper – to taste. INSTRUCTIONS: Begin the preparation of tomato basil soup by chopping the onion and garlic. Cut the tomatoes into quarters or 1-inch chunks if using bigger tomatoes. In a saucepan with a heavy bottom, sauté the onion in oil or water for seven minutes, then add the garlic and cook for an additional minute. Add the remainder of the ingredients: Add the liquids, tomatoes, basil, oregano, and herbs. Bring the chunky soup to a boil, then cover, decrease the heat, and simmer for fifteen minutes. After pureeing the soup, allow it to cool for ten minutes. Blend the soup to the desired smoothness using an immersion blender or cup blender. Taste for taste, adding more salt as needed.
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