Post by Chris in NM on Oct 19, 2008 13:07:15 GMT -6
Pat's Tuscan Tomato Basil Soup
1 can Cream of Tomato Soup
3 oz. Cream Cheese (softened)
1/2 cup water
Fresh or dried basil leaves
a dollop sour cream
dill
Soften cream cheese in micro for about 25-20 seconds on high. Add tomato soup slowly to mix. Slowly add water. Add chopped basil or 1/2 tsp. dried basil leaves. Heat until to almost boiling point. Place in soup bowl, add a dollop of sour cream in the center of the bowl, and top with dill weed. Enjoy! Pat in SC in the July 30, 2007 newsletter
Tomato Bisque Soup
2 cups chopped onion
2 T. garlic
4 T. butter
30 oz. diced tomatoes, pureed in blender for creamy
1 bay leaves
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1 tsp. parsley
8-oz cream cheese, softened
1 pint whipping cream
1 46-oz cans tomato juice
In large pan, sauté onions in butter over low heat until golden. Add herbs, tomatoes and the tomato juice. Simmer for 20 to 30 minutes. Whip in the cream cheese and the whipping cream. Salt and pepper to taste. Allow to simmer, garnish with croutons if desired. Hubba in NE in the 2/7/07 newsletter
La Madeleine's Tomato Basil Soup
This recipe from la Madeleine is one of the Food section's most requested recipes sof the '90s.
4 c. (8 to 10) tomatoes, peeled, cored and chopped, OR 4 c. canned whole tomatoes, crushed
4 c. tomato juice OR mixture of tomato juice and vegetable or chicken stock
12 - 14 fresh basil leaves, plus more for garnish
1 c. whipping cream
1 stick (1/2 c.) sweet unsalted butter, softened
Salt to taste
1/4 t. cracked black pepper
Crusty bread
Combine tomatoes and juice (or juice-stock mixture) in saucepan. Simmer over medium-low heat 30 min. Cool slightly, then place in blender or food processor with 12 to 14 basil leaves. Process to puree; this will have to be done in batches.
Return mixture to saucepan and add cream and butter; stir over low heat until cream and butter are incorporated. Stir in salt and black pepper before serving. Garnish with basil leaves and serve with crusty bread. Makes 8 Servings. Source: Ann Criswell's "The Food Chronicles". In the 2/2/07 newsletter
1 can Cream of Tomato Soup
3 oz. Cream Cheese (softened)
1/2 cup water
Fresh or dried basil leaves
a dollop sour cream
dill
Soften cream cheese in micro for about 25-20 seconds on high. Add tomato soup slowly to mix. Slowly add water. Add chopped basil or 1/2 tsp. dried basil leaves. Heat until to almost boiling point. Place in soup bowl, add a dollop of sour cream in the center of the bowl, and top with dill weed. Enjoy! Pat in SC in the July 30, 2007 newsletter
Tomato Bisque Soup
2 cups chopped onion
2 T. garlic
4 T. butter
30 oz. diced tomatoes, pureed in blender for creamy
1 bay leaves
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1 tsp. parsley
8-oz cream cheese, softened
1 pint whipping cream
1 46-oz cans tomato juice
In large pan, sauté onions in butter over low heat until golden. Add herbs, tomatoes and the tomato juice. Simmer for 20 to 30 minutes. Whip in the cream cheese and the whipping cream. Salt and pepper to taste. Allow to simmer, garnish with croutons if desired. Hubba in NE in the 2/7/07 newsletter
La Madeleine's Tomato Basil Soup
This recipe from la Madeleine is one of the Food section's most requested recipes sof the '90s.
4 c. (8 to 10) tomatoes, peeled, cored and chopped, OR 4 c. canned whole tomatoes, crushed
4 c. tomato juice OR mixture of tomato juice and vegetable or chicken stock
12 - 14 fresh basil leaves, plus more for garnish
1 c. whipping cream
1 stick (1/2 c.) sweet unsalted butter, softened
Salt to taste
1/4 t. cracked black pepper
Crusty bread
Combine tomatoes and juice (or juice-stock mixture) in saucepan. Simmer over medium-low heat 30 min. Cool slightly, then place in blender or food processor with 12 to 14 basil leaves. Process to puree; this will have to be done in batches.
Return mixture to saucepan and add cream and butter; stir over low heat until cream and butter are incorporated. Stir in salt and black pepper before serving. Garnish with basil leaves and serve with crusty bread. Makes 8 Servings. Source: Ann Criswell's "The Food Chronicles". In the 2/2/07 newsletter