Indulge in a culinary journey to Italy with Joe's Italian Tomato Basil Soup, a symphony of flavors that will tantalize your taste buds. This classic Italian soup is crafted with fresh, ripe tomatoes, aromatic basil, and a touch of garlic, simmered to perfection in a rich broth. Savor the vibrant red color, the herbaceous aroma, and the velvety texture that defines this comforting dish. Dive into the depths of Italian cuisine as you explore the variations of this beloved soup, from the classic tomato and basil combination to unique renditions like creamy tomato soup, roasted red pepper soup, and even a hearty minestrone packed with vegetables and beans. Each recipe offers a distinct flavor profile, catering to diverse preferences and dietary needs. Whether you prefer a quick and easy weeknight meal or an impressive dish for a special occasion, these tomato-based soups promise to delight and satisfy.
Here are our top 3 tried and tested recipes!
TOMATO BASIL TORTELLINI SOUP
When my husband and kids tried this soup, they all had to have seconds. Now they're happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 6h40m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.
Nutrition Facts : Calories 214 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
JOE'S ITALIAN TOMATO BASIL SOUP
This recipe was in the Birmingham News and it comes from a restaurant in Alabaster, AL called Joe's Italian. Joe's has the best tomato basil soup I have ever eaten!
Provided by SweetT
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter with the oil over low heat in a heavy bottom pot.
- Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
- Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
- Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
- Garnish with fresh basil before serving.
- Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.
PROVENçAL TOMATO AND BASIL SOUP
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
- Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.
Tips:
- Use fresh, ripe tomatoes: This will give your soup the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well before using.
- Don't skimp on the olive oil: Olive oil adds a rich flavor to the soup. You can use extra virgin olive oil for the best flavor, but regular olive oil will also work.
- Use a variety of herbs and spices: This will give your soup a more complex flavor. Some good options include basil, oregano, thyme, garlic, and red pepper flakes.
- Let the soup simmer for a while: This will allow the flavors to meld together and develop. The longer you simmer the soup, the better it will taste.
- Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup.
Conclusion:
This easy tomato basil soup is a delicious and healthy meal that can be enjoyed all year round. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover tomatoes. So next time you're looking for a simple and satisfying soup, give this recipe a try. You won't be disappointed!
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