Roasted Tomato And Basil Soup Recipe

Name: Roasted Tomato And Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Tomato and Basil soup; 28 oz can whole tomatoes (reserve juice); Drain out juice, squeeze out rest; Put drained tomatoes on cookie sheet, drizzle with olive oil; Broil on 500 for 10 mins.; 3 TBSP Better Than Bouillon -- beef; 2 - 3 medium yellow onions, diced; 4 TBSP crema (see notes below); 4 TBSP Romano Pecorino grated cheese (from Viviano's); 1/4 c. Feta crumbled; 1/2 c pine nuts, toasted; 1 tsp freshly- ground black pepper; 4 TBSP sugar; 1/2 c Ajvar -- in case you want to make your own (the store-bought version I used did not have garlic.): (http://www.npr.org/templates/story/story.php?storyId=6430271); 1 package fresh basil leaves, sliced; 1 TBSP sundried tomato pesto (from Sam's); 1 TBSP pesto; 1/2 c dry sherry; 4 -6 cups water

Servings: persons

Roasted Tomato and Basil soup
28 oz can whole tomatoes (reserve juice)
Drain out juice, squeeze out rest
Put drained tomatoes on cookie sheet, drizzle with olive oil
Broil on 500 for 10 mins.
3 TBSP Better Than Bouillon -- beef
2 - 3 medium yellow onions, diced
4 TBSP crema (see notes below)
4 TBSP Romano Pecorino grated cheese (from Viviano's)
1/4 c. Feta crumbled
1/2 c pine nuts, toasted
1 tsp freshly- ground black pepper
4 TBSP sugar
1/2 c Ajvar -- in case you want to make your own (the store-bought version I used did not have garlic.): (http://www.npr.org/templates/story/story.php?storyId=6430271)
1 package fresh basil leaves, sliced
1 TBSP sundried tomato pesto (from Sam's)
1 TBSP pesto
1/2 c dry sherry
4 -6 cups water

1
In Dutch oven, saute onions. Add broiled tomatoes and reserved juice. Add bouillon, and rest. Heat.
2
Use immersion blender to puree to desired consistency. Add water to thin. Cool completely and reheat at least one time before serving.
3
This was the basis of my recipe (but omitted the garlic) - I adjusted, added this and that:
4
http://www.mygourmetconnection.com/recipes/soups/creamy-tomato-basil-soup-goat-cheese.php
5
On thinking further, I would serve with rye bread croutons next time. That would have been yummy, too!!
6
(Lynn thinks Creme Fraiche would work, too. I agree)
7
Creme Fraiche: http://origin-splendidtable.publicradio.org/recipes/sauce_fraiche.html
8
(video) http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm
9
Crema :http://hubpages.com/hub/Homemade_Mexican_crema_This_Mexican_sour_cream_is_easy_to_make_at_home
10
In comparing the two, it seems the only difference mentioned is Creme Fraiche calls for heating the mixture, and Crema is all at room temperature. Other than that, recipes are the same.
11
Good call, Lynn!!!
12
Note, for either: You must use a sour cream or buttermilk with a living bacterial culture, or you will get the wrong kind of bacterial growth.
13
Note: you can whip these, unlike sour cream. One site suggested whipping and adding sugar as a topping for tarts or fruit. YUM!
14
Note: if you are not bored yet, this is a fun site: http://www.foodsubs.com/Cultmilk.html
15
Scroll down for info on Crema

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 19 ingredients. The key ingredients include: Roasted Tomato and Basil soup, 28 oz can whole tomatoes (reserve juice), Drain out juice, squeeze out rest, Put drained tomatoes on cookie sheet, drizzle with olive oil, and more.

Yes, Roasted Tomato And Basil 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.

That's it — enjoy your meal!

Roasted Tomato And Basil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions