br>Puree, along with the basil leaves, in small batches, in
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.
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.
For the chicken: Rinse chicken and
oftened. Add diced tomatoes and tomato sauce along with sugar, salt
ven for 20 minutes or til browned
Meanwhile, make the tomato-basil
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.
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.
nd heat with the onion for about four minutes.
Next
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.
Pour tomato juice into large Dutch Oven
For the fish stock, place all
omatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme
over; reduce heat and simmer for 10 minutes, stirring occasionally.
nion; wilt over low heat for 8 to 10 minutes. Add
Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes.
Add basil and simmer 5 minutes more.
Puree the mixture in batches in a blender.
Pour soup back into the pot, over low heat add the cream and butter until blended.
Heat oil in large frying pan.
Saute onion and garlic about 5 minutes.
Add tomatoes.
Cook 3 minutes.
Add basil, honey, bay leaf and tomato paste.
Reduce heat and cook 10 minutes.
Puree in blender; strain.
To puree, add cornstarch and stock.
Bring to a boil and then simmer for 10 minutes over low heat.
Season with salt and pepper to taste.
Garnish with julienne tomatoes and basil.
Can be frozen.
Makes 4 servings.
NOTE: USE ONE 12-OZ CAN TOMATO PASTE, OR TWO 6-OUNCE CANS. USE VERY COLD WATER. (STEP 1): VIGOROUSLY whisk ingredients in a 2 1/2 quart saucepan until smooth.
BRING mixture to a boil for one minute while whisking then reduce heat.
SIMMER soup for 15 minutes, then remove bay leaf.
LADLE into serving bowls and garnish as desired.
SERVE and enjoy.
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.