Cold Basil-Tomato Soup Recipe

Name: Cold Basil-Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds ripe tomatoes, cored; 2 tablespoons olive oil; 2 cups thinly sliced onion, about 1 5-ounce onion; 1/2 cup finely chopped green pepper; 1 tablespoon finely minced garlic; 1/2 cup thinly sliced heart of celery; 1 sprig fresh thyme; 1/4 cup thinly sliced, trimmed fresh fennel; 1/4 cup finely chopped fresh basil; 2 tablespoons tomato paste; 2 1/2 cups fresh or canned chicken broth; 1 cup tomato juice; Salt and freshly ground pepper to taste; 5 or more drops Tabasco sauce; 1/4 teaspoon sugar; 6 small sprigs fresh basil for garnish; 18 cheese croutons

Servings: persons

1 3/4 pounds ripe tomatoes, cored
2 tablespoons olive oil
2 cups thinly sliced onion, about 1 5-ounce onion
1/2 cup finely chopped green pepper
1 tablespoon finely minced garlic
1/2 cup thinly sliced heart of celery
1 sprig fresh thyme
1/4 cup thinly sliced, trimmed fresh fennel
1/4 cup finely chopped fresh basil
2 tablespoons tomato paste
2 1/2 cups fresh or canned chicken broth
1 cup tomato juice
Salt and freshly ground pepper to taste
5 or more drops Tabasco sauce
1/4 teaspoon sugar
6 small sprigs fresh basil for garnish
18 cheese croutons

1
Cut the tomatoes into half-inch cubes.
2
(There should be about five cups.)
3
Set aside.
4
Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel.
5
Stirring often, without browning, cook about five minutes.
6
Add the chopped basil and tomato paste and stir.
7
Add the broth and bring to a boil.
8
Add the cubed tomatoes.
9
When the mixture returns to a boil, let simmer for 30 minutes.
10
Pour the mixture into a large mixing bowl and add the tomato juice.
11
Let cool, and refrigerate until thoroughly chilled.
12
Spoon about half the mixture at a time into a food processor or blender.
13
Blend as finely as possible, and repeat with the remaining mixture.
14
Combine the two batches.
15
Place a sieve over a bowl and pour in the soup.
16
Press to extract as much liquid as possible from the solids.
17
Season with salt and pepper to taste.
18
Add the Tabasco sauce and the sugar and blend.
19
Spoon into six chilled soup bowls.
20
Garnish each one with one basil sprig.
21
Serve with cheese croutons.

2264

kcal

Calories

163

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 3/4 pounds ripe tomatoes, cored, 2 tablespoons olive oil, 2 cups thinly sliced onion, about 1 5-ounce onion, 1/2 cup finely chopped green pepper, and more.

Yes, Cold Basil-Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Basil-Tomato Soup

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