Tomato Basil Soup and Tuttorosso Tomato Giveaway

A few weeks ago I was approached by the Tuttorosso  Tomato company, who are running a promotion to celebrate their new website. Their “Celebrate the Sauce” promotion runs through December 23rd. You can find their latest sauce recipes and win lots of different prizes- check them out at http://www.facebook.com/tuttorossotomato.

They sent me a great kit (see below) of their products along with their recipes, a great wooden spoon and apron- all in a 4 section bag (that ‘s perfect for carrying a few bottles of wine). AND best of all, they’ve given me one to give away to one of you!  To enter, just leave a comment telling me what you’ll make with a Tuttorosso Tomato kit.  I’ll announce the winner next Tuesday!

Update 12/23:  The winner is Kristi Curley.

Tuttorosso Gift Pack

 

 

 

 

 

 

 

 

 

 

So what did I make with my kit?  Tomato Basil Soup.  It a classic combination of tomatoes, chicken broth, heavy cream and herbs…. and always a hit.  I served it at my cookie swap last weekend with some thick slices of toasted French bread and a side salad.  The Tuttorosso crushed tomatoes really gave the soup a fresh taste!  Remember to be careful when blending the soup.  DO allow it to cool a while, first. (Trust me on this one- you REALLY don’t want a tomato explosion in your kitchen).

Tomato Basil Soup form ascrumptiouslife.com

 

 

 

 

 

 

 

 

 

 

Tomato Basil Soup

Yield: 6 servings

Ingredients

  • 1 tsp olive oil
  • 1/2 cup diced yellow onion
  • 1 tsp minced garlic
  • 2 - 28 oz cans crushed tomatoes, undrained
  • 3 cups chicken broth
  • 3/4 cup heavy cream
  • 1/3 cup finely chopped basil
  • 2 Tbsp granulated sugar
  • 2 tsp finely chopped parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Shredded parmesan cheese (garnish)

Instructions

  1. Heat the olive oil in a large heavy dutch oven.
  2. Add the onions and garlic. Saute over medium heat for a minute.
  3. Add the tomatoes( and juice) and chicken broth and bring to a boil. reduce the heat and simmer for 20-25 minutes.
  4. Remove from the heat and cool for at least 30 minutes.
  5. Blend the mixture (in small batches) on high for 1 minute, until smooth. (See note)
  6. Return the blended soup to the dutch oven and add the remaining ingredients (except the cheese).
  7. Heat the soup to bubbling and then simmer for 20 minutes.
  8. Serve with a sprinkle of grated parmesan cheese.

Notes

Be very careful when blending hot soup as it can explode.(Take my word for that!) So blend cooled soup in small batches, covering the lid of the blender with a dish towel.

http://ascrumptiouslife.com/tomato-basil-soup/

Comments

  1. I would use the kit for gumbo.

  2. Jenny Clifton says:

    I’d have to go with the classic tomato basil soup…though I bet it wouldn’t be as yummy as Val’s. :)

  3. Kathryn Crawford says:

    So if I ever cooked anything, it would be a tomatoe, mushroom, ground round gravy for my spagetti….

  4. Christina Love says:

    I enjoyed the cookie swap and look forward to it every year! Love the soup it’s one i
    Of my favorites on a cold day! Yummy!

  5. Lisbeth Higgins says:

    I’m not sure but every ones ideas sound amazing!!

  6. Perfect timing! I am making tomato soup and chicken tortilla soup for a luncheon.

  7. Lisa Fletcher says:

    Hi, Val: Your recipe sounds out-of-this-world! One of my favorite soups with a four-cheese pimento cheese, grilled panini! As a seasonal favorite, I would use the ingredients to make “rein” deer (venison) chili! It’s a Christmas Eve tradition after going to service. Have recipe of Mom’s she got while in Germany back in the 50’s during a two-year stint as an officer’s wife … I digress! Happy to share it … Merry Christmas!

  8. I would make the tomato basil soup–absolutely delicious! Fingers crossed!

  9. Ann Leventhal says:

    Sauce w/Ground turkey, artichoke hearts, mushrooms and onions to top baked spaghetti sauce.

  10. Terri Midgett says:

    Hi Val!
    I have been inspired by Val’s Tomato Basil Soup and a lunch with Chipotle flavoring last week. I decided to combine both inspirations and found a recipe….

    I am going to make a Smoked Chipotle Tomato Basil Soup on my trip for the holidays. We will be in a condo and a nice, warm soup that we can eat over a few days would be lovely. I bet if I try real hard – I can make a grilled cheese sandwich or two show up as well!

    Happy Holidays!

  11. Kristi Curley says:

    I’m going to make a Paleo Zucchini Pasta Dish with the Tuttorosso Tomato kit…Making a traditional meat sauce with mushrooms but using a zucchini spiraler (is that even a word lol) to make the noodles!!

  12. Mary Jane Casto says:

    I would love to make a Chicken Cacciatore with the Tuttorosso Tomato kit. Serve it over some nice GF pasta – yum yum!

  13. Lucy Seabolt says:

    Yum!!!! The tomato basil soup sounds absolutely scrumptious!!! I’d love for my sweet hubby to make it on one of the cold December nights!!!

  14. I use these tomatoes all the time for my pasta sauce! Whether making a quick marinara or the “all day Italian gravy”, they are great!

  15. Beth Brown says:

    I was a lucky girl and got to taste Val’s tomato basil soup at her cookie swap! And it was AMAZING! I’m not embarrassed to say that I went back for seconds, it was just that good!!!
    I’ve copied the recipe and plan to make it for my college girl, who got her wisdom teeth out yesterday. It was a special request and after tasting Val’s, I can’t wait to make it myself.

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