THE BEST TOMATO SOUP
Vibrantly colored, tangy and rich, our comforting tomato soup is the perfect partner for a grilled cheese sandwich - but is just as delicious on its own. Blending the soup with butter is our trick for making it creamy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
- Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
- Ladle the soup into bowls and drizzle with more oil before serving.
BEET SOUP
A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
Provided by DEELIGHTUK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
- Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
- In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g
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
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