Chunky Tomato Soup Use Fresh Or Canned Tomatoes Recipes

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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



Chunky Tomato Soup image

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

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
1/4 cup all-purpose flour
3 tablespoons tomato paste
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

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



Chunky Tomato Soup image

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.

1 medium onion, peeled and diced
6 -8 large tomatoes, washed and diced
3 tablespoons butter
4 cups chicken broth, canned don't use boullion cubes
1/3 cup fresh dill, wash and snip into small bits (easier if done with sissors) (optional)
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup plain yogurt
2 tablespoons fresh dill, snipped,to garnish (optional)

CHUNKY FRESH TOMATO SOUP

Make and share this Chunky Fresh Tomato Soup recipe from Food.com.

Provided by morelhunter

Categories     One Dish Meal

Time 1h5m

Yield 2 quarts

Number Of Ingredients 11



Chunky Fresh Tomato Soup image

Steps:

  • Saute the vegetables in the butter in a large heavy pan until tender.
  • Add 4 c.
  • broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling.
  • Reduce heat, simmer for 20 min.
  • Blend flour with remaining broth; stir gradually into soup.
  • cook until slightly thickened.

1 cup celery, chopped
1 small onion, chopped
1 carrot, grated
1/4 cup butter
4 1/2 cups chicken broth, divided
1 quart fresh tomato, peeled and chopped
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons sugar
1/4 cup flour

CHUNKY TOMATO POTATO SOUP

Creamy soup filled with chunky vegetables.

Provided by Kitchen Kitty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 13



Chunky Tomato Potato Soup image

Steps:

  • Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g

2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 ½ cups chopped celery
1 ½ cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 ¼ cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

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



Chunky Tomato Soup image

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

2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 cans (28 oz each) Italian-style (plum) tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)

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



Sweet and Chunky Tomato Soup image

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

½ red bell pepper, diced
½ yellow bell pepper, diced
¾ teaspoon butter, divided
8 tomatoes, peeled and sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground cloves
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
1 cup milk
1 tablespoon cornstarch

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