16 April 2015 Tomato Basil Soup

Tomato Basil Soup

April 16, 2015 By

Tomato SoupThis great soup is adapted from my popular Tomato Basil Bisque which uses lots of cream and butter. This lightened version is satisfying and totally comforting (and easier on the figure just ahead of bathing suit season).

Ingredients:

  • 2 Tbsp. vegetable oil
  • 6 celery ribs, diced
  • 1 large onion, diced
  • 1 medium red bell pepper, diced
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 1 Tbsp. tomato paste
  • 1 cup coarsely chopped, loosely packed basil leaves
  • 2 tsp. granulated sugar
  • 2 tsp. salt
  • ½ tsp. pepper
  • 2/3 cup reduced-fat milk

Vegetable SauteeingDirections:

  1. Add the oil to a large saucepan over medium-high heat and sauté the celery, onion and red pepper for 5-6 minutes or until tender, stirring occasionally. Add the tomatoes and the tomato paste and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes, stirring occasionally.
  2. Remove from the heat. Stir in the basil, sugar, salt, pepper and milk. Cool for about 5 minutes.
  3. Transfer half of the soup to a blender. Process for about 2 minutes, until smooth. Return to the pan and process the rest of the soup. Serve right away by reheating for 2 minutes over medium-high heat or store in the refrigerator in air-tight containers until ready to use. Can be made up to 3 days ahead of serving.

Yield: 6 servings.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,
21 October 2012 Creamy Tomato and Basil Soup

Creamy Tomato and Basil Soup

October 21, 2012 By

Tomato soup and a grilled cheese sandwich. What could be more classic and comforting on a cool evening? In the below photo, I pair this simple-to-make soup with a sharp Provolone and Sopressata grilled cheese for a bit more upscale feel.

Since it uses canned tomatoes, this soup can be made in the middle of winter and its punch of fresh basil will give it a fresh, delicious, summery taste.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 6 celery ribs, chopped
  • 1 medium red bell pepper, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 2 Tbsp. tomato paste
  • 1 cup basil leaves, coarsely chopped
  • 3 tsp. granulated sugar
  • 3 tsp. salt
  • 1/2 teaspoon pepper
  • ¼ cup water mixed with 1 tsp. corn starch
  • 1 ½ cups whole milk

Directions:

  1. In a large heavy saucepan, warm the oil over medium heat for a minute then sauté the onion, celery and red bell pepper for 5-6 minutes or until tender.
  2. Add the tomatoes and tomato paste to the vegetable mixture, cover and simmer over medium-low heat for 40 minutes.
  3. Remove the soup from the heat, stir in the basil, sugar, salt and pepper.
  4. Using an immersion blender, puree soup until very smooth, for about 3 minutes. Alternatively, puree the soup in two batches using a blender.
  5. Add the corn starch mixture and the milk to the pureed soup and continue to cook over low heat for 10 minutes (do not boil), until slightly thickened.

Makes 8 starter servings or 6 entrée servings.

Filed Under: American, Soups, Vegetables Tagged With: , , ,

Chunky Tomato-Basil Bisque

July 24, 2009 By

I recreated this comforting Tomato Basil Bisque from the awesome version I used to love at the now-shuttered Dan Marino’s Town Tavern, a popular downtown Fort Lauderdale restaurant.

While it uses canned tomatoes, the vibrant punch of flavor from the fresh basil makes this soup taste like it’s made from farm-fresh tomatoes.

Fun fact: It was published in Taste of Home Magazine!

Tomato Bisque

Tomato Bisque

Ingredients:

  • 6 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup butter, cubed
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 Tbsp. tomato paste
  • 3/4 cup loosely packed basil leaves, coarsely chopped
  • 3 tsp. granulated sugar
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1-1/2 cups heavy whipping cream

Directions:

  1. In a large saucepan over medium-high heat, sauté the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
  2. Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly.
  3. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed, about 2 minutes. Return to the pan; heat through (do not boil). If you want a completely smooth bisque, simply puree all the soup in two batches.

Yield: 5 servings.

Filed Under: American, Meal Type, Soups, Vegetables Tagged With: , , , ,