Time 55m Yield 8 Number Of Ingredients 12 Steps:
Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot. Heat soup over medium-high heat until hot, about 5 minutes more.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes. Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Yield 2-4 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Line a baking sheet with foil. Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste. Toss with olive oil, then bake for 20-25 minutes, until tender. In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth. Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn’t boil). Serve warm. We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.
Time 30m Yield Six servings Number Of Ingredients 10 Steps:
In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes. Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft. Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth. Or pass the mixture through a food mill. Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes. In a chilled bowl, beat the heavy cream just until it forms soft peaks. Stir in the remaining salt and the basil. Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center. To make a decorative design, swirl the cream outwards in a circular or sunburst pattern, using the tip of a knife or spoon handle.
