Recipe: Cherry Tomato Soup with Basil
SoupsCHERRY TOMATO SOUP WITH BASIL
1 1/2 pounds ripe cherry tomatoes
3 tablespoons olive oil, divided use
1 teaspoon chopped fresh thyme
3 garlic cloves, crushed through a press or thinly sliced
3 celery ribs, chopped
2 leeks (white and tender green), well-rinsed, chopped
2 medium white onions, peeled and chopped
1 tablespoon tomato paste
1/2 cup (lightly packed) basil leaves, stems reserved, divided use
1 (14-ounce) can diced tomatoes, with juice
1 cup water or vegetable stock
Salt to taste
Preheat oven to 500 degrees F.
Arrange cherry tomatoes on a baking sheet and drizzle with 1 1/2 tablespoons olive oil. Sprinkle with thyme and garlic, and toss to coat.
Roast until tomatoes are softened but still hold their shape, 5 to 7 minutes. Set aside to cool.
Heat 1 tablespoon oil in a large, heavy-bottomed saucepan or soup pot over medium heat. Stir in the celery, leeks and onions. Cook, covered, until softened but not browned, 5 to 10 minutes.
Stir in the tomato paste and the reserved basil stems. Stir in diced tomatoes with their juice, then add cherry tomatoes. Pour in the water or stock, reduce heat to low and cook, uncovered, 20 minutes to blend flavors.
Press soup through a coarse sieve or food mill (if you prefer a coarser texture, mash with a potato masher), discarding tomato skins and basil stems. Return mixture to the same pot, adding salt to taste, and reheat gently.
Serve soup hot in warmed bowls. Tear basil leaves into pieces and scatter over each serving, then drizzle with remaining olive oil.
Makes 6 servings
PER SERVING: Calories 135 (46% fat) Fat 7 g (1 g sat) No cholesterol Sodium 84 mg Fiber 4 g Carbohydrates 17 g Protein 3 g
Source: Slim Forever the French Way by Michel Montignac
1 1/2 pounds ripe cherry tomatoes
3 tablespoons olive oil, divided use
1 teaspoon chopped fresh thyme
3 garlic cloves, crushed through a press or thinly sliced
3 celery ribs, chopped
2 leeks (white and tender green), well-rinsed, chopped
2 medium white onions, peeled and chopped
1 tablespoon tomato paste
1/2 cup (lightly packed) basil leaves, stems reserved, divided use
1 (14-ounce) can diced tomatoes, with juice
1 cup water or vegetable stock
Salt to taste
Preheat oven to 500 degrees F.
Arrange cherry tomatoes on a baking sheet and drizzle with 1 1/2 tablespoons olive oil. Sprinkle with thyme and garlic, and toss to coat.
Roast until tomatoes are softened but still hold their shape, 5 to 7 minutes. Set aside to cool.
Heat 1 tablespoon oil in a large, heavy-bottomed saucepan or soup pot over medium heat. Stir in the celery, leeks and onions. Cook, covered, until softened but not browned, 5 to 10 minutes.
Stir in the tomato paste and the reserved basil stems. Stir in diced tomatoes with their juice, then add cherry tomatoes. Pour in the water or stock, reduce heat to low and cook, uncovered, 20 minutes to blend flavors.
Press soup through a coarse sieve or food mill (if you prefer a coarser texture, mash with a potato masher), discarding tomato skins and basil stems. Return mixture to the same pot, adding salt to taste, and reheat gently.
Serve soup hot in warmed bowls. Tear basil leaves into pieces and scatter over each serving, then drizzle with remaining olive oil.
Makes 6 servings
PER SERVING: Calories 135 (46% fat) Fat 7 g (1 g sat) No cholesterol Sodium 84 mg Fiber 4 g Carbohydrates 17 g Protein 3 g
Source: Slim Forever the French Way by Michel Montignac
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Summer Corn Chowder
- Baked Potato Soup (using cheese, bacon and green onion, BH&G)
- Creamette's Beef Vegetable Soup (1981)
- Mexican Potato Soup
- Toscana Soup
- Hearty Vegetable Chowder (My Great Recipes Card)
- Chicken Tortilla Soup Recipe (not Midtown Deli)
- Barley Vegetable Soup for Maree
- Italian Chicken Soup (using ravioli and cooked chicken)
- Mexican Tortilla Soup
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute