Recipe for tomato basil soup wanted
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Anonymous
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Even with the heat, I've been craving tomato soup constantly. I know canned soup isn't great for me, so I'd like to make a large batch of soup and eat off of it during the week and/or freeze extras.
Do you have a tomato soup recipe you love? Tomato soup, creamy tomato soup, tomato and basil, tomato bisque. Anything like those. Other soup suggestions welcome! TIA |
Anonymous
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Here's my recipe:
Drive to La Madeleine. Procure jars and jars of the stuff. Return home. Heat it on stove. Enjoy. Yum. 
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Anonymous
Anonymous
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2 cans whole tomatoes, one can rinsed cannellini beans. Heat and then blend with an immersion blender until smooth. Season with salt, white pepper parsley and basil. Quick and easy
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Anonymous
Yum! |
Anonymous
I used to think the same 'til I took a look at the fat grams. Seriously scary. |
Anonymous
Meh. I eat it twice a year maybe. Good stuff. |
Anonymous
"Jars and jars" of it would be concerning, though. |
Anonymous
Literal much? I was making a funny. You might want to have your humor gene checked. |
Anonymous
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http://www.thenovicechefblog.com/2010/05/fire-roasted-tomato-basil-soup/
I do use the stick blender to purée everything instead of putting it in the blender. If you want to cut fat/calories (or can't have dairy, like us!) you can use the plain version of the So Delicious creamer (not coconut milk or the canned stuff) in place of half and half. |
Anonymous
| I thought canned tomatoes were on the list of things you should never eat? All of the recipes call for canned tomatoes. |
Anonymous
| Buy about 2 lbs of fresh tomatoes, about 3-4 large red peppers, a head of fresh garlic, onion and celery are optional. Cut tomatoes into quarters or roughly 2" pieces. quarter the red peppers. Skin the garlic. Toss it all on a baking sheet, spread olive oil over everything, a touch of salt and pepper and roast about 30 minutes until the veggies get soft and very wilted. Pour everything into a blender and add some chopped/chiffonade of basil and seasonings to taste. Blend smooth. If you like thicker soups, leave as is. If you want thinner soups, add some chicken or vegetable broth while blending. If you want creamier type soups, add some whole milk or yogurt. You can serve this hot or cold and it's wonderful. Also very easy. Outside of baking time, you'll spend more time cleaning up the blender than you do on the prep. |
Anonymous
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1 can of San Marzano tomatoes ( 28 oz)
1 jar of roasted red peppers cook together with about a tbs of sugar and a tbs of balsamic vinegar and let come to a boil. Blend with an immersion blender, add about 1/4 c of cream and stir in. Delish. Also can add a cup or so of diced carrots and/or sweet onion to cook with the tomatoes/peppers and then blend together. |
Anonymous
| Tom Colicchio's (or close). roast the tomatoes first - it has a little butter in it - YUM....very close to Cosi's! |
Anonymous
| Anyone else have one they love? |