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
TEN-MINUTE TOMATO SOUP
This soup really does only take 10 minutes -- and that's including cleanup! Serve it with a cheese sandwich for the perfect any-season meal.
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.
- Transfer to a microwave safe bowl. Heat in microwave on HIGH until warmed through, about 4 minutes. (Alternatively, heat the old-fashioned way in a pan.) Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school.
QUICK ROASTED TOMATO SOUP
Steps:
- For yogurt:
- In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
- Run everything through a food mill on a medium dye over a medium pot.
- If too thick, thin with water. Add milk right before service.
- Croutons:
- Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
- Yogurt:
- Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
- Garnish the soup with croutons and yogurt.
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
ROASTED TOMATO SOUP
Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.
Provided by justcallmetoni
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375 degrees.
- Wash and cut tomatoes, placing in a shallow baking dish cut side down.
- Add onion pieces, garlic, oregano and basil to the pan.
- Drizzle vegetables with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Bake for 45 minutes.
- Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
- An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
- Serve garnished with cheese if desired.
Nutrition Facts : Calories 56.1, Fat 2.6, SaturatedFat 0.4, Sodium 9, Carbohydrate 7.8, Fiber 2, Sugar 4.6, Protein 1.6
QUICK HOMEMADE TOMATO SOUP
This recipe came from Canadian Living magazine, adapted for our household...makes a great "fancy" lunch on a weekend even though it's so quick!
Provided by Sarah_Ont
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in saucepan, heat oil over medium heat.
- Cook onions and garlic until softened.
- Add tomatoes, stock, tomato paste and pepper.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes or until slightly thickened.
- Using immersion blender or food processor, puree (optional).
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.
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
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
FRESH TOMATO SOUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
- Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
- Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
- Provided by Chef Jim Coleman
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.
ROASTED TOMATO SOUP RECIPE
Steps:
- Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.
- Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.
- Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!
FIRE ROASTED TOMATO SOUP
Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor us Cilantro. Prep time does not include time to make Recipe #399692 as I had some in the freezer.
Provided by Debbwl
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
- Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
- In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.
Nutrition Facts : Calories 191.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 23.5, Carbohydrate 13.9, Fiber 3.2, Sugar 8.1, Protein 3
TOMATO SOUP
Make and share this Tomato Soup recipe from Food.com.
Provided by Steve P.
Categories Fruit
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- WASH; cut up tomatoes.
- Chop onions, celery, parsley, bay leaves.
- Add to tomatoes; cook until celery is tender.
- Put through sieve.
- Rub flour and butter into smooth paste thinned with tomato juice.
- Add to boiling soup; stir to prevent scorching.
- Add salt, sugar and pepper.
- For smoother consistency put through sieve again.
- Fill clean jars to within one inch of top of jar.
- Put on cap, screwing the band firmly tight.
- Process in water bath 15 minutes.
Nutrition Facts : Calories 311.4, Fat 13.1, SaturatedFat 7.5, Cholesterol 30.5, Sodium 1637.7, Carbohydrate 46.7, Fiber 9.9, Sugar 28.6, Protein 8
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
CHUNKY HOMEMADE CREAMY TOMATO SOUP
I make this with my home canned tomatoes and fresh veggies....This is quick and I always have the items on hand. Most people who don't like tomato soup love this one.
Provided by Suzy-Que in Idaho
Categories Vegetable
Time 25m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté celery, onion and red pepper in butter till soft and slightly caramelized. Add crushed tomatoes and heat through.
- Blend contents with a hand blender, or standard blender until it is the texture you want. We like ours a little chunky.
- Take off the heat and add the whipping cream. If it is too thick add some milk until it is the consistency you want. We like ours thick and hearty.
- Heat through and adjust the salt and pepper.
- Note: If you don't have the McCormick's pepper, just add regular black pepper and a splash of Worcestershire sauce.
Nutrition Facts : Calories 410.6, Fat 34.4, SaturatedFat 21.1, Cholesterol 112.3, Sodium 1070.2, Carbohydrate 25.9, Fiber 5, Sugar 15.7, Protein 4.4
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- Grilled cheese sandwich. A grilled cheese sandwich is one of the best matches for tomato soup. To make a perfectly delicious and melty cheese sandwich you need a cheese that melts easily and a good piece of bread.
- Shrimp avocado salad. Shrimp avocado salad is a light refreshing dish you can make in no time. It goes well with tomato soup. All you need is tomatoes, red onion, cilantro, olive oil, avocado, and grilled or sautéed shrimp.
- Mozzarella sticks. Mozzarella sticks are served as an appetizer with marinara sauce, barbecue sauce, ketchup, or tomato sauce. But they are also a good match with the tomato soup.
- Grilled tuna melt sandwich. A grilled tuna melt sandwich can be made with different ingredients. However, the usual ones include tuna, chopped red onion, parsley, celery, fresh dill, lemon juice, tomato, mustard, mayonnaise, cheddar cheese, bread, butter, and black pepper.
- Bacon, lettuce, and tomato sandwich (BLT) BLT is another delicious match with tomato soup. The refreshing lettuce, crispy and smoky bacon, and the sweet and juicy flavor of the tomatoes will make one perfect combination that pairs well with the soft and creamy flavor of the tomato soup.
- Greek salad. If you want to add something light and crispy to your meal Greek salad is the right choice. It consists of fresh cucumbers, tomatoes, Kalamata olives, red onion, green peppers, feta cheese.
- Grilled cheese and bacon sandwich. Grilled cheese and bacon are some of the sandwiches you can eat with tomato soup. It is easy to make in no time and has a beautiful flavor.
- Vegan grilled cheese sandwich. A vegan grilled cheese sandwich is a perfect choice for vegans. You will only need vegan cheese, bread and olive oil, or vegan butter.
- Sausages. Sausages are made of different types of meat like pork, chicken, beef, or a combination of them. You can choose from many different types of sausages.
- Baked stuffed potatoes. Baked stuffed potatoes are made with ingredients like bacon, sour cream, and cheese, and make the perfect addition to tomato soup.
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