Tomato Basil soup

[MrsReber]

I finally made the tomato basil soup from the July issue last night. I had a bit of a tomato emergency and I had to use up some of my tomatoes. I like to can them, but it seems that one of my jars of plum tomatoes from my garden decided to pop open yesterday! And it just happened to be 4 cups of peeled chopped tomatoes! I think the soup is very good. I didn't actually eat it for dinner, but I did taste it and I brought it for lunch today. It is very tomato-y, as the name would imply. But I love the addition of the milk and the cream cheese- it makes it thicker. I added extra basil due to my flourishing basil plants and the fact that I LOVE basil. It was very easy to make, too. I hadn't seen anyone else's review, so I figured I'd post one for anyone who wanted to try the soup. By the way, I never seed my tomatoes, so my soup is loaded with tomato seed, but my husband and I actually like it that way!

[lindrusso]

Mrs Reber - thanks for reminding me about this recipe. I had wanted to try it but forgot about it. Just today I was starting to think up ways to use my tomatoes too - and I have all that basil to boot. Will give this one a try! I didn't used to seed my tomatoes, but I do now sometimes - mostly when I'm doing something like salsa and don't want it to be to watery. Just depends on my mood and how hurried I am...

[peg levy]

How great! I was just getting ready to make the same soup. I wasn't sure how to seed tomatoes. Guess I don't need to after reading your tips. But, just in case I do want to do it differently, how do you actually seed a tomato?

[lindrusso]

Originally posted by peg levy:
But, just in case I do want to do it differently, how do you actually seed a tomato?

When I seed tomatoes I just cut them in half so that all the little chambers are exposed and squeeze gently until most of the "innards" are removed. It's a bit messy, but it does help with those recipes that become too watery without seeding. I once made a sauce using cherry tomatoes and didn't like it because it had WAY too many seeds, but you won't catch me seeding those little guys!!!

[BeckyM]

I'm also glad for the reminder of this recipe! I have some tomatoes that are slowly ripening, so hopefully I'll have enough for the soup soon. It's also great to hear that seeding is not a definite requirement. I usually ignore that detail in most recipes! http://www.cookinglight.com/bbs/smile.gif

[kendra]

I made this soup - a great alternative to regular tomato soup with grilled cheese sandwiches. I did seed and peel my tomatoes. For only 4 cups, it's pretty effortless. Enjoy!

[MrsReber]

Seeding isn't really a bad thing, it's just that my husband really likes the seeds in the soup, so I leave them in. But Kendra is right, it's not that much work for only 4 cups of tomatoes. The recipe calls for boiling the tomatoes for 30 minutes and that gets rid of alot of the excess liquid, too. I really liked the thick consistency of it.

[This message has been edited by MrsReber (edited 08-17-2000).]

[MaryH]

I'm glad to know I'm not the only one who wasn't sure how to seed a tomato. Now if only someone could tell me an easy/safe way to open uncooked butternut squash!

[BeckyM]

So here's another question about this soup -- what should I do if I don't have enough ripe tomatoes all at one time? One of my co-workers brought me in a bunch of beautiful tomatoes from her garden today, but I don't think it's enough for the soup. The tomatoes on my deck aren't ripe yet, and I'm sure the ripe ones will go bad if I wait. Should I cut up and freeze the ripe tomatoes and thaw them to make the soup once the other ones are ripe? Or would freezing them ruin the fresh homegrown taste? Would I be better off just making a half recipe with the tomatoes I have? Thanks in advance for any advice! http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

Becky, I chopped and froze many tomatoes last year out of necessity. A friend had given us about 45 tomato plants!! However, when I defrosted them in the bags, I had to be careful to retain the liquid. The really didn't have the same flavor, but they were fine to cook with. I would suggest maybe buying a couple of tomatoes to make up the 4 cups for the recipe. You can make half the recipe, too, I suppose, but I didn't think it made all that much. Depends on how many you are feeding.

[karen w]

I also made this soup. (I did seed and peel my tomatoes.) I also thought it was very nice, light, and creamy. Nice for lunch with a sandwich or with a light dinner.

[Jeanne G]

Would someone mind posting this recipe? It sounds SO good but I don't have it. Thanks!!

[lindrusso]

Originally posted by Jeanne G:
Would someone mind posting this recipe? It sounds SO good but I don't have it. Thanks!!


Here you go Jeanne - Enjoy!

TOMATO-BASIL SOUP

4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less fat cream cheese, softened
Basil leaves, thinly sliced (optional)
8 (1/2-inch-thick) slices diagonally cut French bread baguette

1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread. Yield: 8 servings (serving size: 1 cup soup and 1 bread slice). Note: Refrigerate remaining soup in an airtight container for up to 1 week.

Cal 133 (30% from fat); Fat 4.4g (sat 2.4g, mono 1.3g, poly .4g); Protein 5.4g; Carb 18.7g; Fiber 1.9g; Chol 12mg; Iron 1.5 mg; Sodium 310 mg; Calc 77mg.

[Jeanne G]

lindrusso,
THANK YOU SO MUCH! It looks delicious and I will be sure to share the recipe with other friends!!
Jeanne

[Donna P]

I made this soup over the weekend and just want to add my favorable review. It was easy and it is very delicious. Mine did curdle a little but, but I used the immersion blender rather than putting the soup in the food processor - I made a double batch and thought it would take too much time to rpcess.

[ElinorC]

I dug up this recipe, which has been in my "To Try" file for ages, since I have loads of fresh tomatoes to use up. The soup was delicious with a great fresh taste and a creamy consistency and will be excellent with my lunch sandwiches. It is a definite keeper for us. A great summer dish!

[Jessica]

Just a note on this soup.

I made it several times last year, using Campbells low-salt tomato juice. We loved the soup. This year, I could not find that brand and bought low-salt V8. It was still good but not as tasty and i don't necessarily recommend V8 with this recipe.

[lsdesign]

FYI—all of you tomato heavy laden, there is rest!
I was just scanning a Williams Sonoma catlogue yesterday to see this wonderful Italian invention that was not very expensive and would be a time saver if you had a ton of tomatoes to process. It actually took quartered fresh tomatoes and removed the skins and seeds with a quick turn of a handle. This might be the gadget to have at this time of year.

[greysangel]

this is a delicious recipe :)

I love having this over the weekend with grilled cheese sandwiches :D

JeAnne

[Tiger]

Made this soup tonight and thought it was really good. It's an easy creamy tomato soup to make. I used the entire can of tomato juice so it was 1 and 1/2 times the recipe. Lots of leftovers!
I used my tomatoes from my "canning" class from last summer. I didn't seed them and it was fine. I have a fresh basil plant that I keep year around too.
I served it with baked cheese sandwiches and peas. Trying to eat healthy again. I'm sugared out from the holidays. :eek: And trying to get back into a normal routine.