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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Broccoli and Potato Soup Recipe

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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On a snowy winter day, few things offer a better escape from the cold that cooking up comfort food. And, one of the greatest comfort foods is a huge bowl of piping hot soup. This classic take on a New England Clam Chowder recipe is rich and creamy in the best possible way. It can be whipped up in minutes and will warm your family inside and out.

Classic New England Clam Chowder

Image Via: Life As A Strawberry

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Ingredients:

4 strips bacon

1 tablespoon minced garlic

2 teaspoon dried thyme

1 large onion

1 large carrot

4 celery stalks

4 medium russet potatoes

2 (6.5 oz) cans of chopped clams in clam juice

½ cup heavy cream

½ cup white wine

Image Via: Feral Kitchen

Preparation:

1. Prep your ingredients: Chop the bacon into small bits. Mince the garlic. Finely dice the onion, carrot, and celery. Peel the potatoes and chop them into bite-sized pieces. Separate the clams from their juices and set both aside.
2. Set a large stockpot over medium high heat. Cook the bacon until it becomes crispy. Take the bits out and set them on a paper towel to drain.
3. Remove all but a tablespoon of the bacon fat from the pot. Sauté the carrots and celery in the fat until they start to become tender. Then, add in the onions, garlic and thyme.
4. Once the garlic is fragrant and the onions are translucent, add the wine, reserved clam juice, and potatoes to the pot. Bring the soup to simmer, season everything with salt and pepper, and allow the potatoes to cook for 10-15 minutes or until they are fork tender.
5.  Reduce the heat to low. Stir in the clams and heavy cream, stir to combine, and let everything heat through. If the soup is too thin, add in a tablespoon of flour at a time until your desired consistency is reached.
6. Adjust seasonings to taste and serve warm.

This New England Clam Chowder recipe will serve 4-6, depending on serving size. It should be served with lots of buttery crackers for dipping. Or, consider serving it in bread bowls for an extra decedent twist. This is comfort food at its finest, so don’t be afraid to go all out. Let us know how you enjoy this Winter Favorite: Classic New England Clam Chowder Recipe!

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Don’t know what to do with the chickpea cans in your storage? You may not know it, but chickpeas are a great ingredient for a soup recipe. A couple of chickpea cans together with a few ingredients can make a delicious Winter Chickpea Soup with Parmesan recipe. This soup recipe is so easy to prepare and quick to make. It can be served in less than an hour and can be made 3 days ahead when stored in your fridge.

Winter Chickpea Soup with Parmesan

Image via: New York Times

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Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, very thinly sliced (about 2 tablespoons)
• Pinch of red-pepper flakes
• Coarse salt and freshly ground pepper
• 2 cans (about 15 ounces each) chickpeas, drained and rinsed
• 4 cups chicken broth
• 1 cup water
• Coarsely chopped fresh flat-leaf parsley leaves, for serving
• Finely shredded Parmesan cheese, for serving
• Toasts or bread, for serving

Image via: Martha Stewart

Procedure

1. Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips on a plate.
2. Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper.
3. Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.

Image via: The Girl with aPony Tail

The whole recipe should make at least 4 servings of Winter Chickpea Soup with Parmesan. This is perfect for chilly days. You can also have this soup recipe in your menu list for weekend family gatherings, parties and holidays.

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]]> https://stagetecture.com/chickpea-soup-recipe/feed/ 0 61814 https://stagetecture.com/bubbly-winter-french-onion-soup-recipe/ https://stagetecture.com/bubbly-winter-french-onion-soup-recipe/#respond Mon, 18 Feb 2013 00:29:44 +0000 https://stagetecture.com/?p=42554 Entry #2117, February 17, 2013

Want to have a sip flavorful soup? Try the Bubbly Winter French Onion Soup recipe to reduce the effect cold temperature. This is one of the best cuisines that your body needs for nourishment and warmth. You will find this recipe so easy to cook and definitely worthy of another round. Thank you Martha Stewart Living for this winter favorite!

Bubbly Winter French Onion Soup

Image via: Winter Monroe

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Ingredients

• 4 tablespoons unsalted butter
• 2 pounds yellow onions, sliced 1/4-inch into half circles
• 1 teaspoon sugar
• 1 tablespoons all-purpose flour
• 1/2 cup dry sherry
• 3 cups Homemade Beef Stock Homemade Beef Stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)

Directions

1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep the onions from sticking, until they are melted and soft, golden brown, and beginning to caramelize, about 1 hour.
2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately

Avoid too much stirring to caramelize the soup. You will be able to serve around six bowls of delicious and bubbly winter French onion soup.

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