{{ :recipes:creamy_tomato_soup_with_basil_coulis.jpg?direct&200|}} ====== Creamy Tomato Soup w/Basil Coulis ====== /* Description */ [[http://www.finecooking.com/recipes/creamy-tomato-soup-basil-coulis.aspx | Fine Cooking 91]] {(rater>id=100|name=Creamy Tomato Soup With Basil Coulis|type=rate|headline=off)} |**Preheat:** °|**Yield:** 6 1/2 cups|| |**Prep:** 0:20|**Wait:** 0:00|**Cook:** 0:50| ====== Ingredients ====== **For the basil coulis:** * 1 cup packed fresh basil leaves * 1 clove garlic, crushed and peeled; more to taste * Sea salt or kosher salt * 1/4 cup fruity extra-virgin olive oil, plus 2 Tbs. more if needed **For the soup:** * 3 Tbs. extra-virgin olive oil * 1 medium yellow onion, finely chopped * 1 stalk celery, finely chopped * One-half red bell pepper, finely chopped * 3 cups lower-salt chicken broth * 28-oz. can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice) * 1 large sprig fresh thyme * Kosher salt and freshly ground pepper ====== Directions ====== - **Make the coulis:** Have ready a medium bowl of ice water. In a small saucepan, bring 1 quart of water to a boil. Add the basil and blanch for 30 seconds. Remove from the water with a strainer or slotted spoon and plunge into the ice water. - Once it’s cool, squeeze the basil with your hands to remove excess water. Put the basil in a blender or food processor and add the crushed garlic and a pinch of salt. With the machine running, slowly add 1/4 cup of the oil. If the mixture clings to the side of the container, add the remaining 2 Tbs. oil. Purée until smooth, scraping down the sides of the bowl as needed. Transfer the coulis to a squeeze bottle or a jar. - **Make the soup:** In a nonreactive 5- to 6-quart Dutch oven, heat the oil over medium-low heat. Add the onion, celery, and red pepper and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Add the broth, tomatoes, thyme, 1/4 tsp. each salt and pepper, and 1 cup water. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 40 minutes. - Discard the thyme sprig. Let cool briefly and then purée the soup in two or three batches in a blender or food processor (see tip below). Rinse the pot and return the soup to the pot. If it is too thick, add some of the reserved tomato juice. Reheat if necessary and season to taste with salt and pepper. Top each serving with a little coulis. ====== Notes ====== * **Tip:** Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing. * **To Make Ahead:** The coulis can be made 2 or 3 days ahead and stored in the refrigerator. Allow the coulis to come to room temperature before using. This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Soup FineCooking }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Seasoning Side Snack Soup FineCooking Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~