Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Roast Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Roast Tomato Soup Biography

Source:- Google.com.pk

Tomato-Roast Soup:
Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.
Ingredients
4 cups chopped seeded peeled tomato (about 4 large) $$
4 cups low-sodium tomato juice $
1/3 cup fresh basil leaves
1 cup 1% low-fat milk $
1/4 teaspoon salt $
1/4 teaspoon cracked black pepper $
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened $
Basil leaves, thinly sliced (optional) $
8 (1/2-inch-thick) slices diagonally cut French bread baguette $
Preparation

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
Tomato-Basil Soup:
Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.
Ingredients
2 teaspoons olive oil $
3 garlic cloves, minced $
3 cups fat-free, less-sodium chicken broth $
3/4 teaspoon salt $
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
Basil leaves (optional)
Preparation

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.
Slow Cooker Tomato Basil Parmesan Soup:
It’s officially soup season. At least, according to my mother it’s officially soup season. About three weeks ago she hosted a soup party. I brought two kinds, she made three kinds, and we all gorged ourselves on soup galore one rainy Sunday evening. I can’t say that I didn’t enjoy it, because oh did I ever. I love me some soup. Particularly when it is creamy, rich, and cheesy.
Growing up I was never a tomato soup fan, and to this day I don’t like it straight out of the can. But creamy tomato-basil soup, that I can do. And by “do” I mean that I could eat it for breakfast, lunch, dinner, and midnight snack for days on end. Rain or shine. Summer, winter, fall, I’m impartial. My husband prefers that I wait until it’s actually cold outside to serve soup for dinner, and it takes all of my self control to put it off until September. In Utah, September weather is a gamble. (Actually every day’s weather is a gamble in Utah but let’s not get into that…) It may or may not be chilly in September but I can always count on the leaves changing color during this month and that’s when I start whipping up cozy soups.
This has to be in the top three or four best soup recipes I’ve ever made. Scratch that. The top two soup recipes I’ve ever tasted! It’s so good I just want to plunge my entire face into a giant bowl of it this instant. But alas, I shall refrain from such behavior. Instead I’ll just devote all of my soup-face-plunging energy to convincing you to make it yourself. It is E to the Z I tell ya. Just throw a few simple ingredients into the crockpot, set it, forget it, then remember it, and come back to finish it off in the last 30 minutes or so before you’re planning to serve it up. And if you really wanna get fancy, serve some crusty bread alongside this tomato basil parmesan soup for dipping and dunking – the kids will thank you later.

Okay you caught me, we don’t have kids . . . I’m the one who does all of the bread-dunking around here. C’mon you are too.
Slow Cooker Tomato Basil Parmesan Soup:
Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Italian
Ingredients

    2 15-ounce cans diced tomatoes
    1 10-ounce can tomato sauce
    ¼ cup fresh basil, finely chopped
    3 teaspoons minced garlic
    1 tablespoon salt
    1 teaspoon pepper
    1 medium white onion, diced
    1 cup heavy cream
    4 cups chicken or vegetable broth
    2 cups shredded parmesan cheese

roux

    3 tablespoons butter
    ¼ cup flour
    1 cup heavy cream OR half & half

Instructions

    Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
    About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
    Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
    Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
    Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Notes
*recipe adapted from Let's Dish Recipes

Roast Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos