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Appetizers & Entrees

Tomato Basil Soup

Tomato-Bisque-02

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Total Time: 1 hour 5 minutes

Yield: 8 servings

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Tomato-Bisque-02

Ingredients

  • 14 oz. canned diced tomatoes
  • 1/2 C. olive oil, divided
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. black pepper
  • 1 C. chopped onion
  • 1/2 C. chopped celery
  • 1/2 C. chopped carrot
  • 2 cloves garlic, minced
  • 2 C. vegetable or chicken broth
  • 2 Tbsp. butter
  • 1 bay leaf
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 3 Tbsp. cold water
  • 1/2 C. chopped fresh basil leaves
  • 1 C. heavy cream

Directions

  1. Preheat oven to 450° F.
  2. Strain tomatoes: reserve liquid.
  3. Spread tomatoes onto baking sheet lined with parchment.
  4. Drizzle 1/4 C. olive oil onto tomatoes and sprinkle with seasoned salt and pepper.
  5. Roast 15 to 20 minutes or until tomatoes are caramelized.
  6. In a heavy saucepan, heat remaining olive oil over medium-low heat .
  7. Add onion, celery, carrot, and garlic; cook until vegetables are soft (about 10 minutes).
  8. Add roasted tomatoes, reserved tomato liquid broth, butter and bay leaf.
  9. Make a corn starch slurry by dissolving corn starch in cold water.
  10. Add slurry to soup. Simmer about 20 minutes.
  11. Remove bay leaf and add basil and cream.
  12. Puree with hand held immersion blender until smooth. Serve immediately.

Tomato Basil Soup

Tomato-Bisque-02

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Total Time: 1 hour 5 minutes

Yield: 8 servings

Ingredients

  • 14 oz. canned diced tomatoes
  • 1/2 C. olive oil, divided
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. black pepper
  • 1 C. chopped onion
  • 1/2 C. chopped celery
  • 1/2 C. chopped carrot
  • 2 cloves garlic, minced
  • 2 C. vegetable or chicken broth
  • 2 Tbsp. butter
  • 1 bay leaf
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 3 Tbsp. cold water
  • 1/2 C. chopped fresh basil leaves
  • 1 C. heavy cream

Directions

  1. Preheat oven to 450° F.
  2. Strain tomatoes: reserve liquid.
  3. Spread tomatoes onto baking sheet lined with parchment.
  4. Drizzle 1/4 C. olive oil onto tomatoes and sprinkle with seasoned salt and pepper.
  5. Roast 15 to 20 minutes or until tomatoes are caramelized.
  6. In a heavy saucepan, heat remaining olive oil over medium-low heat .
  7. Add onion, celery, carrot, and garlic; cook until vegetables are soft (about 10 minutes).
  8. Add roasted tomatoes, reserved tomato liquid broth, butter and bay leaf.
  9. Make a corn starch slurry by dissolving corn starch in cold water.
  10. Add slurry to soup. Simmer about 20 minutes.
  11. Remove bay leaf and add basil and cream.
  12. Puree with hand held immersion blender until smooth. Serve immediately.

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