THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
DOUBLE TOMATO SOUP
For all tomato soup lovers. I haven't actually tried this, but I love tomato soup. Take from "Souped Up!" and so far I love most of the recipes in this book.
Provided by meedeeter
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes.
- Add the tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1 1/2 hours.
- Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth. Gradually return to the cooking liquid. Serve immediately or refrigerate up to three days.
- To freeze: Prepare soup as directed. Allow to cool, place in a rigid freezer container and freeze.
- To serve: Thaw in fridge. Reheat on stovetop or in microwave.
Nutrition Facts : Calories 130.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 11.1, Sodium 334.2, Carbohydrate 16.4, Fiber 2.4, Sugar 8.7, Protein 6.8
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
THERESA'S DOUBLE TOMATO SOUP
Found this in Cooking Light (March 2007) Magazine. This recipe was a finalist for Side Dish Category in the Cooking Light Ultimate Reader Recipe Contest. I made this because I had all the ingredients on hand (except for the basil, its winter after all!). Delicious and easy! AND its good for you, taste like there is cream in this soup, not a drop, that is guilt-free perfection!!
Provided by Pi-E8216
Categories Onions
Time 1h30m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently.
- Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sundried tomatoes, diced tomatoes, and broth, and bring to a boil.
- Reduce heat, and simmer 1 hour.
- Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to aviod splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
- (I didn't have fresh basil, so I used dried basil, I can't wait until summer to use fresh basil, even without it was great!).
Nutrition Facts : Calories 69.2, Fat 2.5, SaturatedFat 1.3, Cholesterol 5.1, Sodium 88.9, Carbohydrate 11.3, Fiber 2.8, Sugar 6.2, Protein 2
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#time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #main-dish #soups-stews #vegetables #easy #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something #tomatoes #4-hours-or-less
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