br>Puree, along with the basil leaves, in small batches, in
In large pan melt butter, add onions and cook until caramelized; stir while cooking.
Add other ingredients simmer 5 minutes.
Put in individual serving bowls and garnish with fresh basil.
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
lastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian
Dice all veg, press garlic and saute
In a small saucepan, saute the carrot, celery, onion, basil, oregano, and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
Add in the soup and broth; bring to a boil.
Stir in orzo; decrease heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
Taste and adjust seasoning with salt and pepper, if needed.
rowned
Meanwhile, make the tomato-basil sauce: In same pan (no
ombine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and
Cook rigatoni in 4 qts. boiling water until al dente.
Set aside.
Using a large frying pan, saute garlic and zucchini in olive oil.
Add Tomato Basil sauce.
Simmer on low 20-30 mins.
Add rigatoni and simmer till hot.
0 minute You want the soup to be somewhat thicken but
owl, combine the artichokes, basil, and all seasonings. Set aside.
Open
Pour tomato juice into large Dutch Oven
radually stir sauce mixture into tomato mixture.
Cook over medium
In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes.
Add the basil, salt, pepper, and tomatoes and bring to a simmer.
In a large bowl, whisk the chicken base into the water until dissolved.
Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.
Mix all ingredients, except for cream in a large soup pot.
Simmer for 20 minutes over medium-low heat.
Allow soup to cool a bit (until it's no longer hot to the touch), then whisk in the cream.
Reheat slowly to serving temperature, and serve with chiffonaded fresh basil, if available.
Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.).
Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!
n both amounts of tomato sauce, chicken broth, basil, and oregano. Increase
Heat olive oil in a large saucepan over medium heat. Saute garlic in hot oil until tender and fragrant, 2 to 3 minutes. Stir
Stir condensed tomato soup and marinara sauce into garlic; slowly add water. Mix oregano and black pepper into soup; bring to a simmer, reduce heat to low, and cook until flavors blend, about 15 minutes. Stir basil into soup. Ladle into bowls and top with croutons and Parmesan cheese.
Bring tomato and juice to a boil in a large saucepan.
Reduce heat; simmer, uncovered, 30 minutes.
Place tomato mixture and basil in a blender or food processor; process until smooth.
Return pureed 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.
Combine all ingredients; cook 10 minutes.
(You can add hamburger, cooked and drained.)