CHUNKY TOMATO SOUP
Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
- Cover and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg
CHUNKY TOMATO SOUP
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
- To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
- Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 3 g, Protein 6 g
CHUNKY TOMATO SOUP
Awesome Chunky Tomato Soup is the actual name of this recipe and it lives up to its name. The key to the taste is the yogurt added at the end. Dill is optional -- I'm not to crazy about it. From the Florida Tomato Committee.
Provided by DR Gray
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
- Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
- Lower heat and simmer for 20 minutes.
- Serve hot.
- Ladle into soup bowls and top with spoonfull of yogurt.
- Sprinkle with remaining dill.
FRESH TOMATO SOUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
- Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
- Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
- Provided by Chef Jim Coleman
SWEET AND CHUNKY TOMATO SOUP
This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.
Provided by cshrwd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
- Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
- Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 20.9 g, Cholesterol 6.9 mg, Fat 2.7 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 1208.4 mg, Sugar 12.5 g
CHUNKY TOMATO-BASIL SOUP
That favorite tomato soup you had at that cozy cafe? Easy--just blend tomatoes, a bit of light cream, onion, and plenty of fresh basil and you've got it.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
- Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
- If desired, top with additional chopped fresh basil leaves.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 26 g, TransFat 0 g
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
CONTEST-WINNING FRESH TOMATO SOUP
This recipe makes the freshest-tasting soup that I've ever eaten. Most people don't expect a tomato soup to be chunky, but everyone who has tried this soup finds it a pleasant change from the smooth, creamy variety. It's an ideal way to use ripe tomatoes and other fresh garden produce!
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 quarts.
Number Of Ingredients 12
Steps:
- in large saucepan, saute the celery, onion, carrot and green pepper in butter. Add 4 cups broth, tomatoes, sugar, salt, curry and pepper. , Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine flour and remaining 1/2 cup broth until smooth. Gradually stir into soup. Cook until slightly thickened, stirring frequently.
Nutrition Facts : Calories 57 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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CHUNKY TOMATO SOUP RECIPE - STEVEN SATTERFIELD | FOOD
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4/5 Total Time 50 minsServings 8
- In a large soup pot, heat the olive oil. Add the onion, fennel and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes. Stir in the tomato paste and season with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme.
- Transfer half of the soup to a blender and puree until smooth. Return the puree to the pot. Serve the soup with Pan-Fried Potato Croutons, Fennel-Orange Gremolata and diced Fontina cheese.
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