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Fresh Basil Tomato Soup-Vegetarian
This is a little more then just a soup, try as a light sauce for pasta, topped with toasted pine nuts. Or serve warm or at room temperature as a sauce for crab cakes, grilled shrimp, tuna or swordfish.
3 tablespoons olive oil
3 carrots, scrubbed and coarsely chopped
1 large onion, peeled and coarsely chopped
4 cups vegetable stock
1 teaspoon fresh thyme leaves
1/4 teaspoon paprika
1 cup tomato juice
3 pounds fresh plum tomatoes, peeled and coarsely chopped
1 cup loosely packed fresh basil leaves, divided
kosher salt and freshly ground black pepper to taste
balsamic vinegar or creme fraiche for garnish
Heat oil in large stockpot over medium-high heat. Add carrots and
onion; sauté until onion is limp and translucent, about 5 minutes.
Stir in stock, thyme and paprika. Bring to a simmer and cook,
stirring occasionally, 10 minutes. Add tomato juice, tomatoes and
half the basil. Return to a simmer and cook, uncovered, until
slightly thickened and fragrant, about 40 minutes. Remove from heat
and add remaining basil, reserving 4 leaves for the final garnish.
In small batches, pulse soup 2 or 3 times in a blender to form a slightly chunky puree. To serve cold, season soup with salt and pepper and refrigerate overnight. Just before serving, slice reserved basil leaves into chiffonade. Ladle the chilled soup into bowls, drizzle a spoonful of balsamic vinegar over each and finish with a few ribbons of basil.
To serve soup hot, return puree to pot and reheat gently, seasoning with salt and pepper. Slice reserved basil into fine ribbons. Ladle hot soup into individual bowls, top each with a dollop of creme fraiche and a few basil ribbons. Serve immediately.
Serves 8.
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Fresh Basil Tomato Soup-Vegetarian
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fresh Basil Tomato Soup-Vegetarian
This is a little more then just a soup, try as a light sauce for pasta, topped with toasted pine nuts. Or serve warm or at room temperature as a sauce for crab cakes, grilled shrimp, tuna or swordfish.
3 tablespoons olive oil
3 carrots, scrubbed and coarsely chopped
1 large onion, peeled and coarsely chopped
4 cups vegetable stock
1 teaspoon fresh thyme leaves
1/4 teaspoon paprika
1 cup tomato juice
3 pounds fresh plum tomatoes, peeled and coarsely chopped
1 cup loosely packed fresh basil leaves, divided
kosher salt and freshly ground black pepper to taste
balsamic vinegar or creme fraiche for garnish
Heat oil in large stockpot over medium-high heat. Add carrots and
onion; sauté until onion is limp and translucent, about 5 minutes.
Stir in stock, thyme and paprika. Bring to a simmer and cook,
stirring occasionally, 10 minutes. Add tomato juice, tomatoes and
half the basil. Return to a simmer and cook, uncovered, until
slightly thickened and fragrant, about 40 minutes. Remove from heat
and add remaining basil, reserving 4 leaves for the final garnish.
In small batches, pulse soup 2 or 3 times in a blender to form a slightly chunky puree. To serve cold, season soup with salt and pepper and refrigerate overnight. Just before serving, slice reserved basil leaves into chiffonade. Ladle the chilled soup into bowls, drizzle a spoonful of balsamic vinegar over each and finish with a few ribbons of basil.
To serve soup hot, return puree to pot and reheat gently, seasoning with salt and pepper. Slice reserved basil into fine ribbons. Ladle hot soup into individual bowls, top each with a dollop of creme fraiche and a few basil ribbons. Serve immediately.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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