anyone know a recipe for creamy tomato soup? creamy tomato basil soup?

Answer 1

Rich and Creamy Tomato Basil Soup

INGREDIENTS
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Answer 2

1

Answer 3

INGREDIENTS

* 1/4 cup butter
* 1/4 cup olive oil
* 1 1/2 cups chopped onions
* 3 pounds tomatoes - cored, peeled, and quartered
* 1/2 cup chopped fresh basil leaves
* salt to taste
* ground black pepper to taste
* 1 quart chicken broth
* 1 cup heavy cream
* 8 sprigs fresh basil for garnish


DIRECTIONS

1. Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
2. Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

Notes

If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!

Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.

Answer 4

Tomato and Basil Soup

1 lb. tomatoes, peeled, seeded and diced
1 medium onion, chopped
3/4 lb. potatoes, peeled and diced or cooked rice
3 cups vegetable stock or chicken stock
1/3 cup basil or lemon basil white wine or rice vinegar
1/4 cup fresh basil or lemon basil, minced
1 t. salt
1/2 tsp. freshly ground black pepper


In a large nonreactive saucepan, combine tomatoes, onion, potatoes, stock and vinegar. Cover and place over medium heat. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until potatoes are very soft.

Pour the soup into a blender and puree. Stir in the basil, salt and pepper.
When serving garnish with crumbled bacon.

Answer 5

Creamy Tomato Basil Bisque:

1 yellow onion, diced
1 clove garlic, minced
1/2 cup chopped fresh basil
1/2 cup sundried tomatos
6 - 8 fresh, vine ripened tomatos (if you can!) or substitute:
2 large cans plum tomatos
1 T kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar
1 box organic chicken broth
1 1/2 cups half and half or cream

Saute onion and garlic in 3 T butter until tender and translucent. Add chicken broth and tomatos. Add basil, salt, sugar, and pepper. Simmer for 30 minutes for flavors to meld. Remove 1 cup of the mixture and set aside. With emulsifier, blend ingrediants and add cream. Return mixture to the rest of the pot. Simmer for 15 minutes and season to taste before serving. When soup is ladeled, pour 1 tsp of olive oil over the top and sprinkle with chopped basil.

Answer 6

If you want something really easy get Campbell's tomato soup and instead of adding a can of water, add a can of 1/2 and 1/2. It's sooo yummy and creamy. If you want something more gourmet here's a great recipe:


2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Answer 7

Tomato Cream Soup

Heat two quarts of strained, stewed tomatoes to boiling; add four tablespoonfuls of flour rubbed smooth in a little cold water. Let the tomatoes boil until thickened, stirring constantly that no lumps form; add salt to season. Have ready two cups of hot rich milk or thin cream. Add the cream or milk hot, and let all boil together for a minute or two, then serve.