Tomato and Basil Soup Recipe
* 1 onion
* 2 cloves of garlic
* 2 tablespoons of olive oil
* 400 grams / 14 oz can of whole peeled tomatoes
* 400 grams / 14 oz can of tomato puree
* Several leaves of torn fresh basil or 1 teaspoon of dried basil
* 2 cups of vegetable stock
* Freshly ground black pepper
* 陆 teaspoon of white sugar or to taste
* Salt to taste
Peel the onion and chop finely. Peel, crush and chop the garlic. Heat the oil in a large saucepan and sweat the onion and garlic until clear. Cut the whole tomatoes into quarters. Add the tomatoes and juice from the can, tomato puree, sugar and vegetable stock to the saucepan. Bring to the boil and simmer for 5 minutes. Lastly add the basil and season with lots of freshly ground black pepper and salt. Serve immediately. Note the sugar is optional but helps to reduce the sharpness of the tomatoes.I would like a nice simple recipe for homemade tomato and basil soup - can anyone help?
http://search.allrecipes.com/recipe/quic鈥?/a>
I have tried the recipes here and they are all simple to follow and very good.
Open a tin of tomato and basil soup (at home), and boil or microwave as per preference.
http://allrecipes.com/ this is a good site or if you got sky look on the shopping sites they sell blenders and stuff and they do easy to copy stuff with the products they are trying to sell
goto good food live website. They made one a couple of days ago
Boil some pasta (whatever kind u like) for 5-7 minutes then add some minced garlick and blended tomatoes.If u like u can add peppers, peas or corn.Its always nice to add some vegetables. Then at the end add the basil.U've got tasty simple homemade soup :)
ITALIAN TOMATO AND BASIL SOUP
For a light meal, serve it with chunks of savory focaccia and a wedge of your favorite sharp cheese.
2 tbsp. olive oil or salad oil
2 lb. pear-shaped tomatoes, coarsely chopped
1/2 cup fresh basil leaves
1/2 cup each chicken broth and whipping cream
Salt and pepper
Heat oil in a pan over medium-high heat. Add tomatoes and 1/4 cup of the basil. Cook, stirring often, until tomatoes mash easily (10 to 15 minutes). Transfer mixture to a blender or food processor; add broth and cream. Whirl until smoothly pureed. Season with salt and pepper to taste.
Reheat to serve hot; or, to serve cold, let cool, then cover and refrigerate until thoroughly chilled or for up to a day. Sliver remaining 1/4 cup basil and sprinkle over individual portions. Makes 4 servings.
You just have to slice some tomatoes , thin as you want , then just drop a little river of virgin oil , mozzarella and finally basillic
Ingredients - Serves 4
2陆 Pints Water
1 12 oz. Tin peeled plum Tomatoes
2 Tablespoons Tomato Pure茅
1 Onion
1 Large Potato
3 to 4 Cloves Garlic
2 Tablespoons Olive Oil
2 Teaspoons Dried Basil or a small hand full of fresh basil if you have it.
Salt %26amp; Pepper
Method
Peel and chop the onion, peel and crush or chop the garlic. (There is no need really to crush the garlic unless you have just bought a garlic press and are dying to try it out.)
Heat the olive oil in a large saucepan add the onion and garlic and fry gently until soft.
Meanwhile wash and chop the potato, peeling if not organic.
When the onion is golden brown add the water to the pan, put in the potato and bring to the boil.
Once boiling open the tin of tomatoes and add to the pan, together with the tomato puree. Stir well, cover and simmer gently.
If using fresh basil, wash and roughly chop it then add it to the soup, saving a few leaves for garnish. Dried basil can just be tossed in with a suitable Latin flourish.
Cook until the potatoes are soft, then blend and season to taste.
It tastes even better if you garnish it with a few pitted black olives and those fresh basil leaves you saved.
I've made three batches of this soup this summer and by far it is the best one I have made.
2 tbsp olive oil
1 onion sliced
2 cloves garlic, chopped
3 large stalks of fresh basil
1 sprig of fresh thyme
1 bay leaf
2 1/2 tbsp. tomato paste
2 lbs. very ripe tomatoes, quartered
a pinch of sugar
1 cup chicken stock
1/3 cup of whipping cream
Heat a stock pot with oil and gently sweat the onions for about 3 minutes, or it is soft without being colored.
Add the garlic, basil, thyme, bay leaf, tomato paste and fresh tomatoes. Season with salt and pepper and pinch of sugar. Pour in the chicken stock and bring it to a boil. Reduce heat, cover and simmer for about 15 minutes.
Discard the bay leaf and thyme sprig. Puree in a food processor or blender. Then strain through a fine sieve. Return to the pot and stir in the cream. Reheat but do not allow it to come to a boil. Check the seasonings and then serve. Garnish with fresh basil leaves.
*** The only time consuming part of this process is straining it. You don't want the tomato skins left in there because they get caught in your throat or stuck in teeth. So it is necessary.
I served this soup with grilled cheese. But I used French bread, fresh water packed mozzarella and sharp cheddar cheese with a leaf or two of fresh spinach.
This is my own recipe. It tastes OK to me. Give it a try.
Roast Tomato Soup with Cheese Rarebit Toasts - Serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruy猫re cheese, grated
2 tbsp cr猫me fra卯che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread, toasted
Method
1. Preheat the oven to 200掳 C, 400掳 F, gas 6.Arrange the tomatoes in a large, non-stick roasting tin, cut side up, then scatter with the garlic and basil. Sprinkle over 1 tsp salt and 1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue into a food processor* and pur茅e, then rub through a sieve.**
3. Return to the food processor with the breadcrumbs, remaining sugar***, and the stock then pur茅e again until smooth. Reheat****
4. To make the toasts, mix the egg with the Cheese, cr猫me fra卯che and mustard. Season to taste. Spread onto the French flute, then place under a grill for 1 to 2 minutes until golden. Float three slices on top of each bowl of soup and season with black pepper.
*Or you can use a hand blender.
**You don鈥檛 have to rub through a sieve as
long as it is of a smooth consistency.
*** You can add more sugar at this point
if the taste is too sharp.
**** At this point you can add a dollop of
cream to make cream of tomato soup.
Tomatoes, basil, and soup.
add mince to any of the above recipes for a wonderful bolognaise sauce to add to pasta
juicer? bang the tomatoes through it. pulp one end juice the other. if fresh bazil back that throu as well. remix the two ends, and stock of choice, bit a black pepper, sea salt, garlic, and brown suger. bang it on the heat and robert's ur auntie's husband!
yes i can if you give me you address i will pour some in to an envelope and send it to you.
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