CREAMY TOMATO SOUP (VEGETARIAN)
Make and share this Creamy Tomato Soup (Vegetarian) recipe from Food.com.
Provided by CrowGnarly
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a blender or food processor, drop in the tofu and blend until smooth and creamy. Set aside. (should make approximately 2/3 cup).
- In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, blended tofu, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
- Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
VEGAN TOMATO SOUP
I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.
Provided by Karin50
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
- Remove soup from heat and cool slightly. Remove bay leaves and basil.
- Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 17.5 g, Fat 7.6 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 69.6 mg, Sugar 8.3 g
VEGETARIAN TOMATO CREAM SOUP WITH SUNDRIED TOMATOES.
This is based on Mark Bittman's Elegant Wintertime Tomato Soup, with more tomatoes and less stock, making it thicker and creamier. It makes enough for a family of three to eat all week and stores very well in the refrigerator. This soup has pretty much changed my life, it is so good. I've served it on it's own with bread and butter or with grilled cheese. I've also put a fried egg into it as well and it was great that way too.
Provided by adhoc
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Put the sundried tomatoes in a heatproof bowl and cover with 4 cups of boiling water.
- Drain the canned tomatoes and preserve the liquid. Cut them in 1/2 and put in a shallow roasting pan. My oven is only big enough for an 8x8 pan and it works for this as well. Try to drain the tomato juice from the roasting pan after you've finished putting them in there, and keep the liquid. Draining will help them roast better.
- Drizzle with two tablespoons of olive oil and sprinkle with thyme.
- Roast in the oven for about 30 minutes. If you used a more shallow pan, the tomatoes will be drier and browned. In the 8x8 it just gives them a nice flavor. You can roast them for longer if you want them to be drier.
- Once the tomatoes are done roasting, pour the soaking liquid from the sundried tomatoes into the roasting pan. It sounds gross, but it's totally good. Trust me. Roughly chop the sundried tomatoes too and add those to the roasting pan also. Break up the roasted tomatoes and scrape up the browned bits at the bottomg at the same time while mixing all of this together.
- Heat the remaining olive oil in a soup pot over medium to medium-high heat (whatever is appropriate for your cookwear). When hot, add the garlic and cook until it begins to change color - about 1 minute. Add the carrot and onion and cook until they start to sweat - about 3 minutes. Sprinkle with salt and pepper, then add the honey and stir until it melts.
- Add the reserved liquid from the canned tomatoes and stir for a few minutes - until the liquid begins to darken. Add the stock and the contents of the roasting pan (at this point, it's the whole peeled tomatoes, the sundried tomatoes, and the soaking liquid for the sundried tomatoes). Chop the basil and add it to the soup.
- Turn the heat up and bring the soup to a boil and the lower so it boils gently. Cover and cook for 30 minutes. (It can cook for longer too, but only needs about 30 minutes. I think it tastes a bit better when it cooks for about an hour).
- Turn off the heat and let it the soup stop boiling and cool a bit. Use an immersion blender to puree the soup. (Or you can let the soup cool to room temperature and puree it in a blender and return to the pan and reheat). Stir in heavy cream and serve or make ahead and reheat when you're ready. This stores will in the refrigerator - I haven't tried in the freezer.
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
CREAMY TOMATO SOUP
A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish
Provided by Sarah Cook
Categories Lunch, Soup
Time 1h15m
Yield Serves 6 adults and 6 kids
Number Of Ingredients 13
Steps:
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).
Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
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EASY CREAMY VEGAN TOMATO SOUP | AMBITIOUS KITCHEN
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4.9/5 (36)Total Time 45 minsCuisine AmericanCalories 256 per serving
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- Add vegetable broth and simmer for 10 to 15 minutes over low heat. Finish by adding the cream and adjust the seasoning. Mix together and cook for 5 minutes.
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