Fresh Tomato Basil Soup

Submitted by Anu_N

"Another fabulous recipe from www.meals.com. Use fresh, ripe tomatoes for a full flavour. This low-cal, heartwarming soup is great served with freshly toasted crusty bread."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 ripe plum tomatoes (drained) or (16 ounce) can tomatoes (drained)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, crushed or 1/4 teaspoon garlic powder
• 1 pinch ground red pepper
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 2 2 cups 1% low-fat milk (for Vegan version) or 2 cups soymilk (for Vegan version)

directions

1. In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds.
2. Transfer to colander; cool slightly and peel off skin.
3. Cut tomatoes in half; remove seeds and chop.
4. In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes.
5. Add the garlic and cook 1 minute longer.
6. Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes (If using canned tomatoes, decrease cooking time to 10 minutes).
7. Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
8. Return to saucepan, and add red pepper, basil and milk to the soup.
9. Heat until hot but do not boil.
10. Season to taste with salt and pepper.
11. Divide the soup into two warm bowls and serve immediately.
12. Garnish with fresh basil leaves, if desired.
13. As stated use only the soy milk for the Vegan version.

Reviews

[dollyronda]

This was excellent and easy to make. I added chopped celery and some chopped summer summer squash. I did not puree the whole thing. We like a little chew to our soups. I did not remove the seeds either.You do not even notice them.

 

[Rachie P]

This was pretty tasty. I didn't bother removing the seeds out of the tomatoes as I don't even know where to begin to do it, and because I was using a variety of tomatoes from our garden. (plum, roma, and burpee, I think!) Anyway, I also cheated and just mashed all the ingredients w/ a potato masher in the pot, instead of blending it - turned out quite nice! Next time I will cook it longer and use more basil, since we love spices and herbs. Thanks for a keeper recipe.

 

[lhoerth]

I added about 1/4 cup chopped fresh basil, reduced the milk to one cup fat free milk and I did not puree the mixture for a more chunky soup. Really good with grilled cheese sandwiches. I'll make this again.

 

[carag]

I thought this recipe made a really nice change to tinned tomato soup! It had a great fresh taste and a lovely texture as well. I served it with crushed chilli spinkled over the top for a little more bite, and cooked the onion and garlic in a splash of water instead of oil. Thanks! PS It was also nice served as a sauce over baked potato. Hope no-ones mad that I used it wrong! Lol.

 

[Randi Hayes]

Good recipe, needs a little more body for flavour. I added a little grated parmasean cheese. I also made it in the morning for a dinner party that night. The basil flavour is better when made and left for some time. Preparation time was quick and clean up was easy.