HOMEMADE QUICK TOMATO SOUP
Make and share this Homemade Quick Tomato Soup recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over med heat in a saucepan.
- Cook onions and garlic stirring for 5 minutes.
- Add tomatoes, stock, tomato paste and pepper.
- Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.
EASY TOMATO SOUP
Provided by Food Network Kitchen
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, 1 1/4 teaspoons salt, fennel seed, and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from tomatoes, and gently crush tomatoes with your hands. Add tomatoes, increase heat to high, and cook until slightly brown, about 5 minutes.
- 2. Add reserved juices from tomatoes, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
- 3. Remove pot from stove and puree soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper, to taste. Serve.
Nutrition Facts : Calories 90, Fat 5 grams, SaturatedFat 0.5 grams, Sodium 550 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 2 grams
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
EASY HOMEMADE TOMATO SOUP
My Mother Blanche made this recipe back in the 40's and I continue to make it for myself and family. Written by DH Doug
Provided by goddess_stina
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- One can (15 ounces) diced or crushed tomatoes in a pot.
- Fill the tomato can with milk and add to the pot.
- 1 teaspoons baking soda.
- 2 TBS. sugar, or to taste.
- 1/2 teaspoons salt.
- 2 TBS. butter.
- Heat, eat and enjoy!
- DO NOT BOIL.
Nutrition Facts : Calories 176.1, Fat 10.1, SaturatedFat 6.3, Cholesterol 31.3, Sodium 933, Carbohydrate 18.3, Fiber 1.5, Sugar 10.2, Protein 4.7
SIMPLE TOMATO SOUP
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g
EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons scattered on top.
- Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
- Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
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
TOMATO SOUP
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Time 1h45m
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium
EASY TOMATO SOUP AND GARLIC BREADSTICKS
I can always count on homemade tomato soup and garlic breadsticks to make me feel all warm and cozy. My easy garlic breadsticks are pillowy on the inside, golden brown and buttery on the outside-so good that you may never make a yeast-risen breadstick again! Serve this tomato soup for an afterschool snack or easy lunch.
Provided by Dan Langan
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Small bunch fresh basil, optional
- For the breadsticks: Preheat the oven to 375 degrees F with a rack in the upper third of the oven. Line a sheet pan with aluminum foil and lightly spray with nonstick spray.
- Whisk the flour, baking powder, salt and baking soda together in a medium bowl, w. Add the yogurt and oil and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured work surface and knead until the surface is smooth and the dough is homogeneous, 1 to 2 minutes. If the dough is very sticky, knead in an additional tablespoon of flour at a time. Flatten into a disk and divide into 8 wedges.
- Lightly spray your work surface and hands with nonstick cooking spray to make rolling easier. Roll each wedge into a 6-inch rope and place on the sheet pan, spacing the breadsticks evenly apart.
- Bake in the upper third of the oven until springy to the touch and golden, 20 to 22 minutes, rotating the pan front to back halfway through. Switch the oven to broil and broil until desired level of golden brown is achieved, 30 to 60 seconds. This will happen quickly! Remove the breadsticks from the oven.
- While the breadsticks bake, prepare the soup: Melt the butter (or heat the oil) in a medium Dutch oven or saucepan over medium heat. Add the onions and a few pinches of salt. Cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. Add the tomato paste and cook, stirring occasionally, until the onions are coated and a fiery orange color, about 1 minute. Add the flour and stir to coat the onions, allowing the flour to cook for about 1 minute.
- Toss the garlic into the onions and immediately add the tomatoes and their juice, the broth, yogurt and sugar if using. Season with salt and pepper. Raise the heat and bring to a boil. Blend the soup with an immersion blender until smooth. (Alternatively, working in batches, transfer the soup to a blender, blend until smooth, then pour into a large heatproof bowl. Return the blended soup to the Dutch oven.)
- Reduce to a simmer, check for seasoning and allow to simmer, stirring occasionally, while the breadsticks finish baking.
- Finish the breadsticks: Place the butter, garlic and salt in a small saucepan and heat over medium-low heat until the butter melts and the garlic just begins to sizzle. Immediately remove from the heat (don't allow the garlic to brown) and brush the garlic butter over the just-baked breadsticks and sprinkle with the Parmesan. Serve the breadsticks with the soup, garnishing the soup with torn basil leaves, if desired.
HEARTY TOMATO SOUP
Learn how to prepare this hearty and easy Tomato soup. This traditional tomato soup is, by far, one of the easiest and most rewarding soup recipes out there. The Soup has a delicate consistency and it is a great addition to a healthy living Add parsley for an extraordinary flavor! Learn more about our recipes at onthecuttingfloor.com
Provided by Daniela G.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each tomato into four pieces.
- Slice the onion thinly.
- Add margarine to a medium size saucepan and let it melt at medium heat.
- After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
- Sprinkle salt and pepper to taste.
- When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
- Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
- Let it boiled and reduce the heat to simmer for 15 minutes.
- Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
- Pour the soup again to your sauce pan and add the cheese.
- If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.
SIMPLE TOMATO SOUP
I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food. -Lanaee O'Neill, Chico, California
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. , Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1270mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
HEALTHY TOMATO SOUP
Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels
Provided by Cassie Best
Categories Lunch, Starter
Time 1h
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
- Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.
Nutrition Facts : Calories 198 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
EASY TOMATO-BASIL SOUP
This is the world's easiest recipe; you need a blender and a stove. The soup tastes just as good cold in the summer. I typically double this recipe to use the whole can of chicken broth, but make it in two batches in the blender.
Provided by OneEye
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients in blender and puree until smooth.
- Pour into a saucepan and heat thoroughly.
Nutrition Facts : Calories 275.9, Fat 15.4, SaturatedFat 4.3, Cholesterol 74.4, Sodium 577.4, Carbohydrate 14.7, Fiber 2.3, Sugar 8.5, Protein 20.6
EASY CREAM OF TOMATO SOUP
This recipe is from Foodtv. It is so simple, yet delicious, it is great for those nights you don't really feel like cooking. It's great with grilled cheese!
Provided by SweetSueAl
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in dutch oven.
- Blend in flour until smooth.
- Pour in tomato juice and stir until it thickens.
- Stir in baking soda.
- Add milk, sugar, and salt.
- Heat thoroughly.
- Divide into bowls and top with cheese (if desired).
- This soup does not curdle.
Nutrition Facts : Calories 162.1, Fat 11.1, SaturatedFat 7, Cholesterol 33.1, Sodium 687.5, Carbohydrate 12.7, Fiber 0.5, Sugar 4.8, Protein 4.2
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