Source:- Google.com.pk
Cookbook:Tomato Basil Soup with Garlic Toasts
Cookbook | Ingredients | Recipes This soup is comfort food at it's best. You know, get all cozy in the sofa, turn on your favorite flick, that kind of thing.
Ingredients
1 cup tomato paste
1/2 cup chicken broth
3/4 cup heavy cream
18 oz. tomato juice
2 large bunches fresh basil
Extra-virgin olive oil
4 on the bias (1/2 inch thick) slices either French bread or Italian bread
1/2 tsp garlic powder
1 tbs kosher salt, divided
1 tbs freshly ground black pepper
2 Roma tomatoes, diced
Equipment
An immersion blender
A toaster oven
A basting brush
Procedure
Combine paste, juice, cream, broth, 2 tsp salt, 2 tsp pepper, and diced tomatoes in a large saucepan. Bring to a boil over medium high heat.
Reduce heat to medium low and cook, stirring occasionally, until liquid has reduced by 1/3.
Using an immersion blender, pureé soup until smooth. Keep warm over low heat.
Toast bread slices in the toaster oven. The second they come out, brush slices with olive oil and sprinkle with garlic and remaining salt and pepper. Set aside.
Add basil leaves to tomato pureé and let steep for 5 minutes over low heat. Remove leaves.
Garnish individual bowls with sprigs of basil and serve warm with garlic toast.
Cream of Tomato Soup:
Description Edit
Ok, recipe for some really awesome tomato soup. It is *not* low in fat although it probably could be altered to be lower in fat than it actually is. The original recipe came from The New Basics cookbook and has been shamelessly altered since.
Ingredients Edit
1/2 stick margarine, or 4 Tbsp olive oil could probably work well)
2 medium onions, sliced thinly
3 large carrots, chopped moderately small
6 cloves garlic, minced
3 cans whole tomatoes in juice (no salt if you so prefer)
4 cups water and enough instant chicken stock to make 4 cups stock 8 leaves
fresh basil, chopped fine
1 tsp dried basil, crumbled
1/2 tsp allspice
1/2 tsp nutmeg
1 cinnamon stick
salt & pepper to taste
2 cups soy cream
4 leaves fresh basil, chopped fine
Directions Edit
Melt the margarine in a large pot, saute the onions, carrots, and garlic until the onions just start to carmelize (I usually add the garlic somewhat later so it doesn't burn). Add the tomatoes, stock, and spices except the fresh basil and cook for 5 minutes. Add the basil and cook for 50 minutes or until the vegetables are soft. In batches, puree soup in a blender and return to the pot, or you can use an immersion blender which will also work but the veggie pieces won't be quite as small. Add the cream and heat through. Adjust seasonings, serve with some of the additional basil sprinkled on top. Very good with fresh bread.
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