Classic Basil & Tomato Soup Recipe

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Tomato Soup Ingredients:

1.5 kg fresh red tomatoes, chopped, deskinned and crushed

3 cups chicken broth

1/2 cup chopped white onions

1 tsp chopped garlic

1/2 cup cream

1/3 cup minced fresh basil

2 tsp fresh parsley, chopped fine

1/4 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1/4 cup granulated sugar

2 tsp olive oil

Tomato Soup Directions:

1. In a nonstick pan add the olive oil and heat it. Now add onions and garlic and let them sauté for a minute or two on medium heat.
2. Add chicken broth and tomatoes to the sautéed garlic and onions. Bring the contents to a boil and then simmer on low heat for about 25 minutes.
3. Turn off the heat and let the mixture rest for about an hour. Make sure the mixture cools down before the next step.
4. Blend the mixture into a fine puree using a blender.
5. Pour the entire mixture into a saucepan, add basil and all the remaining ingredients. Bring it to a boil and let it simmer for about 20 to 25 minutes.
6. Tomato basil soup is ready to be served!

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This winter soup tastes the best when served along with toasted bread or bread croutons. You can even garnish the tomato and basil soup with grated parmesan cheese or heavy cream. Another great accompaniment is homemade garlic bread. We would love to hear your take on The Tomato and Basil Soup recipe and do share your suggestions and inputs on it!

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Ever tried combining tomato and eggplant for a soup? Well, this is definitely a special and must try soup that will pump up your appetite. The Roasted Tomato and Eggplant Soup recipe isn’t only delicious, but very nutritious as well. The tomato is rich in lycopene which is good for the heart.  You also have the eggplant, carrots and several other healthy ingredients that will benefit your body function well.

Roasted Tomato and Eggplant Soup

Image via: Martha Stewart

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Ingredients

• 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
• 1/2 pound carrots, cut into 3/4-inch pieces
• 10 garlic cloves
• 4 tablespoons olive oil
• Coarse salt and ground pepper
• 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 2 teaspoons curry powder
• 1/2 cup chopped fresh cilantro, for serving
• Toasted rustic bread, for garnish (optional)

Image via: Simply Recipes

Procedure

1. Preheat oven to 425 degrees. With racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.
2. On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
3. Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.

After an hour, you can now savor the taste of the Roasted Tomato and Eggplant Soup. You can make at least 6 servings of this healthy and delicious soup recipe. Try it for yourself and experience this healthy treat.

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