Herbed Tomato Soup Recipes

Steps:

• Combine butter and olive oil in a large saucepan.
• Add onion and cook until onions are tender but not brown.
• Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper.
• Mash tomatoes slightly.
• Add chicken broth.
• Bring to boiling, then reduce heat, cover and simmer for 40 minutes.
• Puree, a small amount at a time, in blender or food processor.
• Return mixture to saucepan, heat through, and serve.

Steps:

• Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.
• Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.

Steps:

• In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
• Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
• Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling.
• Stir in the water and instant chicken bouillon granules.
• Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through.
• Serve with the Parmesan Croutons.

Steps:

• In a blender, combine the flour, milk, water, egg, egg white, and salt and blend until smooth. Pour into a measuring cup with a lip and stir in the herbs. Cover and leave to rest for 10 minutes. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of the clarified butter. Pour about 1/4 cup of the crepe batter into the pan and tilt it in all directions so that it forms a thin coating, then quickly pour out any excess. Cook until the bottom of the crepe is lightly browned, lifting up the edges to check, then flip over and cook for 15 to 20 seconds more. Remove from the pan, add little more butter, and make the next crepe the same way. Continue until you have used all the batter. Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne. Set aside until ready to serve.
• In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 minutes, pulsing on and off and scraping down the sides of the bowl as necessary untilt he puree is very smooth and watery. Pour the puree into a large saucepan, add the egg whites and the salt and whisk together. Slowly bring the liquid to a boil over medium-high heat, whisking constantly so that the liquid doesn't stick to the bottom of the pot. When the liquid comes to a boil, reduce the heat to very low, so that it just barely simmers, and allow to cook completely undisturbed for 5 minutes.
• Line a sieve with a double-thickness of slightly dampened cheesecloth. Without disturbing the crust of egg white which has formed, slowly pour the soup through the sieve into a clean pan (all the skin and impurities will be left behind, with the egg whites, in the sieve). Drain in the sieve for 15 minutes, then gently reheat just before serving.
• Add pepper to taste and serve in warmed bowls, each one garnished with a little jumbe of the slivered herb crepes.

Steps:

• Preheat the oven to 400 degrees F.
• Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
• Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
• Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
• Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
• Preheat the oven to 400 degrees F.
• In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
• Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
• Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Steps:

• In a large saucepan, cook onion in hot oil until tender. Stir in the water, tomatoes, tomato paste, basil, thyme, bouillion base, sugar, salt, pepper, Tabasco. Bring to a boil, reduce heat, cover and simmer 40 minute.
• Blend the soup with an immersion (stick) blender, or in small batches in a blender or food processor. Cool, pour into freezer containers, seal, label, and freeze.
• To serve, heat the frozen soup in a medium saucepan over medium heat for 20-25 minutes or until heated through, stirring on occasion. Garnish with parsley before serving.

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Steps:

• Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; heat through.

Steps:

• Combine vegetable broth, diced russet potato, 1/4 cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. Simmer over medium heat until potato is tender, about 15 minutes. Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
• Ladle soup into bowls. Garnish with remaining 1/4 cup green onions. Sprinkle cheese and croutons over, if desired.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
• Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
• Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
• Spoon soup into bowls and garnish with mint leaves.

Steps:

• Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
• Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
• Stir lemon juice and aquavit into soup. Garnish with arugula.

Steps:

• Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
• Peel and chop onion and add to pot, stir and cook for 2 minutes.
• Add garlic, stir and cook 30 seconds.
• Add tomatoes with juice and tomato sauce.
• Raise the heat to high and bring soup to a boil.
• Reduce heat to low.
• Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
• Stir and heat for 2 minutes.
• Remove from heat and serve at once, garnished w/ croutons if desired.
• NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.