Tag: soup

Tomato Basil Soup | 101 Cooking For Two by Gordon Ramsay


Ready in less thirty minutes, this easy tomato basil soup has the added bonus of zero fat. Just follow the simple step by step photo instructions.

image of a bowl of tomato basil soup in a white bowl on orange plate



Over the years, I have had “trouble” with tomato soup, specifically the canned stuff.  I just can’t do it. The watered-down tomato-like taste. Just nothing redeeming about it.

I have several times to make tomato soup with fresh tomatoes, the preferred method I’m sure. The results have been very good, but I don’t seem to have a great source of tomatoes on demand.

The science part of me wants “reproducible” results. So I’m using with ingredients that I can keep around with consistent quality.

My Rating
My rating system of a 4 out of 5 so very nice.


A nice solid 4 for me. A bit higher for my wife.

Pro Tips: Recipe Notes for Zero Fat Tomato Basil Soup

The Tomatoes

You have choices here. The easiest will be crushed tomatoes. I have one I prefer so I’m good but this is the main component so you need to be happy with your choice.

You can also use whole or diced can tomatoes.  You will need an emersion blender if you do.

The tomatoes may need a touch of sugar to your taste.

If you want to use fresh tomatoes, you need a different recipe.

The Dairy

Many recipes use heavy cream or at least half and half. I can not bring myself to do that. Non-fat evaporated milk is a common substitute and works great here.

You may also use cream, half and half, milk, or even chicken broth — your choice.

Other Things

I do thank fresh basil is very nice here but use dry if you need to.

The baking soda may seem odd to you. But it will neutralize the acid in the tomato, so it tastes less acidic, and they won’t curdle the milk in the soup — both good things.

image of ingredients for zero-fat tomato basil soup

Notice both fresh and dry basil in the picture. It is one or the other.

a series of three images on how to cup basil

If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small “cigar”. Cut into narrow ribbons by pulling the knife through the basil and not crushing it.

image of adding spices to the crushed tomatoes in a black sauce pan

Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, 1/2 teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add 1/2 teaspoon baking soda. Cover and simmer for 15 minutes.

image of adding milk to the soup

Add 12 oz can of fat-free evaporated milk. Taste test for sweetness. Add 1-2 teaspoon of sugar if desired, but I did not. You may also use cream, half and half, milk, or even chicken broth.

closeup image of a ladle of tomato soup

Simmer for 5 minutes more and serve.

image of a spoonful of tomato basil soup over a white bowl of soup

Blue ribbon divider used for visual effect


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image of a bowl of tomato basil soup in a white bowl on orange plate

Zero Fat Tomato Basil Soup

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Print Recipe

Ready in less thirty minutes, this easy tomato basil soup has the added bonus of zero fat. Just follow the simple step by step photo instructions.

Servings Prep Time
4 1 1/4 cup serving 5 minutes
Servings Prep Time
4 1 1/4 cup serving 5 minutes

image of a bowl of tomato basil soup in a white bowl on orange plate

Zero Fat Tomato Basil Soup

Votes: 0
Rating: 0
You:

Rate this recipe!

Print Recipe

Ready in less thirty minutes, this easy tomato basil soup has the added bonus of zero fat. Just follow the simple step by step photo instructions.

Servings Prep Time
4 1 1/4 cup serving 5 minutes
Servings Prep Time
4 1 1/4 cup serving 5 minutes

Ingredients

  • 28 oz crushed tomatoes one large can
  • 12 oz Fat free evaporated milk
  • 1 teaspoon dry basil or 5 leaves fresh
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon baking soda
  • sugar optional if needed

Servings: 1 1/4 cup serving

Units:

Instructions

  1. If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small “cigar”. Cut into narrow ribbons by pulling the knife through the basil and not crushing it.

  2. Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, 1/2 teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add 1/2 teaspoon baking soda. Cover and simmer for 15 minutes.

  3. Add 12 oz can of fat-free evaporated milk. You may also use cream, half and half, milk, or even chicken broth.

  4. Taste test for sweetness. Add 1-2 teaspoon of sugar if desired, but I did not.

  5. Simmer for 5 minutes more and serve.

Recipe Notes

Pro Tips

  1. The tomatoes are key to this recipe. Use a brand you love. Do not use cheap generic tomatoes.
  2. I used crushed tomatoes but whole or diced can be used but you will need an immersion blender.
  3. The fresh basil is worth the trouble here, but a good dried basil will be fine.
  4. I suggest the non-fat evaporated milk, but you can use heavy cream, half and half, milk, or chicken broth.
  5. Testing for sweetness is necessary due to tomato variations.
  6. Good refrigerated for up to 4 days. Should freeze well.
  7. The baking soda is somewhat the “secret ingredient”. It will neutralize the acid in the tomato, so it tastes less acidic, and prevent the curdling of milk products in the soup.

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Originally Published January 13, 2019

Nutrition Facts

Zero Fat Tomato Basil Soup

Amount Per Serving

Calories 144

% Daily Value*

Sodium 925mg 39%

Potassium 343mg 10%

Total Carbohydrates 26g 9%

Dietary Fiber 4g 16%

Sugars 19g

Protein 9g 18%

Vitamin A 20%

Vitamin C 35%

Calcium 31%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

dogs running in snow
Ready in less thirty minutes, this easy tomato basil soup has the added bonus of zero fat. Just follow the simple step by step photo instructions. #TomatoSoup #TomatoBasilSoup #ZeroFatSoup

ROASTED BUTTERNUT SQUASH SOUP RECIPE by Gordon Ramsay

Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.


What spices to add to butternut squash soup

To increase the flavor of this butternut squash soup, we added dried marjoram, as well as salt, pepper and a dash of cayenne pepper! If you don’t have marjoram on hand, you can use oregano instead. Marjoram is a bit sweeter, which makes it perfect for this recipe!

How to make Butternut Squash soup faster

Here are tips to making this 30 minute butternut squash soup even faster:

–swap out the diced onion with 1 teaspoon onion powder

–skip roasting the butternut squash and instead, place it in a glass or ceramic bowl with 1/4 cup water and microwave for 3 minutes, then proceed with the recipe

–use an immersion blender to puree the soup in the saucepan, instead of spending more time & dishes transferring soup to a blender!

Ingredients needed to make Butternut Squash Soup recipe

Here’s what you need to make this Butternut Squash soup:

  • 1/2 cup chopped onion
  • 3 TBSP butter, divided
  • 3 cups peeled and cubed butternut squash (16 oz)
  • 1 can chicken broth (14.5 oz)
  • 1 cup water
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon ground black pepper
  • dash of ground cayenne pepper
  • 1 (8 ounce) block greek cream cheese
  • salt, to taste
Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.

Steps to make Roasted Butternut Squash Soup recipe

To make our Butternut Squash Soup, here’s what you need to do:

Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.

Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.

Add squash, broth, water, and spices to pan.  Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.

Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired. 

Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.

Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.

Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.

Course: dinner, Main Dish, meatless recipe, Soup

Cuisine: American

Keyword: butternut squash soup

Servings: 6

Calories: 97 kcal

  • 1/2 cup chopped onion
  • 3 TBSP butter divided
  • 3 cups peeled and cubed butternut squash 16 oz container
  • 1 14.5 oz can chicken broth
  • 1 cup water
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon ground black pepper
  • dash ground cayenne pepper
  • 1 8 ounce block greek cream cheese
  • salt, to taste
  1. Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.

  2. Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.

  3. Add squash, broth, water, and spices to pan.  Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.

  4. Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired.

Nutrition Facts

Roasted Butternut Squash Soup

Amount Per Serving

Calories 97 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 17mg 6%

Sodium 72mg 3%

Potassium 265mg 8%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 2g

Protein 1g 2%

Vitamin A 152.4%

Vitamin C 19%

Calcium 4.8%

Iron 2.7%

* Percent Daily Values are based on a 2000 calorie diet.

Is Butternut Squash Soup Healthy?

Can you freeze butternut squash soup?

Yes, you can freeze butternut squash soup for 2-3 months in an airtight container. Just cool the soup on the countertop prior to freezing and remember to leave about 1/2″ of space at the top of the container to allow for expansion.

Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches. #butternut #soup #recipe #healthy #food #dinner #lunch #meatless #lowcal #recipe from BUTTER WITH A SIDE OF BREAD

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African Inspired Peanut + Sweet Potato Soup by Gordon Ramsay

African Inspired Peanut + Sweet Potato Soup


Karina's African Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans - At glutenfreegoddess.blogspot.com


FLAVOR!


Happy New Year, Gentle Reader. It’s a new dawn. It’s a new day. And it’s time for a black-eyed pea recipe. One of my favorites, with North African inspired flavors. Serving black-eyed peas and beans at the start of a freshly birthed year is serious good mojo in some circles.

At least that’s what they tell me.

Why eating a plate of legumes on New Year’s Day brings luck I’ve no idea, but someone somewhere decided these humble little nuggets of vegan protein were a good and fortunate culinary choice. So why not?

Rather than rummage through cookbooks searching for Southern Hoppin’ John recipes or Italian white bean escarole stews I turned instead to the sun drenched flavors of West and North Africa and reprised a stew that is spicy and hearty and peanutty.

Karina’s African Inspired Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans

Originally posted February 2006.

Why I love this soup? I admit, it’s the peanut butter. It nudges the broth into a rich, garlicky, peppery brew with a citrus-y finish (thanks to lime juice and cilantro). As for the curry spices, you can make this soul-satisfying soup as mild or as spicy as your taste buds prefer.

Ingredients:

1 tablespoon light olive oil or peanut oil

1 tablespoon red or green gluten-free curry paste– hot or mild, to taste (start with less if you prefer it mild)

1/2 teaspoon cinnamon

1 medium red onion, peeled, diced

4 cloves garlic, minced

1 medium sweet potato or yam, peeled, diced

1 large yellow bell pepper, cored, seeded, diced

1 jalapeño or other hot chile pepper, seeded, diced fine

1 14-oz. can black-eyed peas, rinsed, drained

1 14-oz. can white beans, rinsed, drained
1 14-oz. can black beans, rinsed, drained

1 quart light broth

1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)

1/2 teaspoon crushed hot red pepper flakes, or more, to taste

2 tablespoons chopped fresh cilantro

Juice from 1 big juicy lime

2-3 teaspoons organic brown sugar or raw agave nectar, to taste

Sea salt and black pepper, to taste

For garnish:

Chopped fresh cilantro or parsley

Instructions:

Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.

Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.

Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Karina’s Notes:


This soups works beautifully cooked slow in a Crock Pot; follow the manufacturer’s guidance for cooking vegetable soups.


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