KITCHEN TOMATO SOUP
The seasoning in this homemade tomato soup really sets it apart. I prefer to serve it hot but it can be served cold as well. From a September 2006 edition of Parade Magazine
Provided by loof751
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain and chop the canned tomatoes.
- Melt the butter with the oil over low heat in a heavy saucepan. Add the onions and cook until softened, about 10 minutes. Add the garlic and cook, stirring, for 3 minutes. Sprinkle the allspice over the onions and cook for another minute.
- Add half of the dill and cook over low heat, stirring, for about 5 minutes. Add the chicken broth, tomatoes, and sugar. Add salt and pepper to taste. Simmer, partially covered, for 20 minutes.
- Puree the soup in a food processor. Return to the pot and stir in the remaining dill. Add salt and pepper if necessary.
- Serve hot, or chill several hours or overnight and serve cold. Garnish each serving with a dollop of sour cream.
CREAMY TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 4 to 6 servings (about 7 cups)
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
- Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
TOMATO-PARMESAN SOUP
Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
- Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
- Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.
GOOD OLD-FASHIONED AMERICAN GRILLED CHEESE AND TOMATO SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large nonstick pan over medium-low heat. Place 5 slices* of cheese in between two slices of bread (two on each side and one in the middle). Spread about 1 tablespoon butter on each exterior side of the bread. Remember, crust-to-crust is a must. Repeat with the remaining ingredients. Place the first side in the pan (cooking in batches if necessary) and "dome" with an inverted large metal bowl or pan lid to create the proper vortex of heat. Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.
- Cut, slowly separate and watch as the cascade of gooey good ol' American cheese catches the sunlight streaming through the kitchen window and throws a glow of warm orange light throughout your entire house. Repeat with the remaining sandwiches. Serve with the Tomato Soup.
- *I know this sounds excessive, but it ensures the most possible ooey-gooeyness. If you're watching the intake, you can scale back to 3 slices.
- Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.
- Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!
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.
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).
CONTEST-WINNING ROASTED TOMATO SOUP
Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
TOMATO SOUP
"Found em!" I shouted to anyone that might be hovering near the country road mile we live on. A light rain shower just started, and there I was standing in the garden hunting down the last tomato that might be hiding. I found a couple of tomatoes nestled down beneath the sweet potato vines, large pepper plants leaves, and the numerous weeds that had continued to sprout even in the cool Fall weather. Mud was already caked to my old garden crocs, and my hands were also full of mud. Dexter the Mastiff sat quietly beside me, and was trying to stare down a brown caterpillar that was making it's way slowly across the earth. I turned, quickened my step down the dirt road with the dog beside me, carrying a half of dozen various sized tomatoes tettering in my arms and trying not to drop any along the road to home. I really wanted some tomato soup, and I just knew it would warm me up and Dex too. This recipe uses canned tomatoes, or you can use fresh ones too, like I did. I just peeled the tomatoes, put em' in the pot and went right along with the recipe from there. This recipe was loosely adapted from Cooks Illustrated.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a soup pot, warmed over medium-high heat.
- Add onion, bay leaf, and garlic.
- Soften vegetables for 3 minutes.
- Add tomatoes and their juice, and broth.
- Mash up tomatoes with spoon of potato masher.
- Stir in torn bread.
- Add the Italian seasoning or oregano.
- Bring to just below a boil, reduce heat to med/low and cook till warmed, (not boiling).
- Add salt and pepper to taste.
- Remove bay leaf.
- Carefully scoop 3/4 cup tomato mixer out and run through a blender for a couple of seconds until mixed. Put pulsed tomato mixture in a bowl until all the tomato mixture is pulsed. (or use a hand mixer in pot).
- Warm again to piping hot in soup pot, dish into a cup to carry around with you, or in a soup bowl. Add toppings as desired. Drizzle with oil as desired.
TEST KITCHEN'S FAVORITE TOMATO SOUP
No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.
- Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.
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
TOMATO SOUP I
This is the creamiest tomato soup I have ever had.
Provided by Lee Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
- Stir in cream; cook until heated through and serve.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 8.5 g, Cholesterol 89.5 mg, Fat 25.3 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 15.6 g, Sodium 553.8 mg, Sugar 5.8 g
More about "kitchen tomato soup recipes"
20 BEST TOMATO SOUP RECIPES | EASY TOMATO SOUP RECIPE IDEAS
From foodnetwork.com
Author By
RECIPE: ROASTED TOMATO SOUP | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
EASY TOMATO SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (131)Calories 222 per servingCategory Easy
EASY CREAMY VEGAN TOMATO SOUP | AMBITIOUS KITCHEN
From ambitiouskitchen.com
THE KITCHEN TOMATO SOUP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SMITTEN KITCHEN HAS A CLEVER TRICK FOR MAKING THE BEST TOMATO …
From thekitchn.com
TOMATO SOUP - RENANAS.KITCHEN
From renanas.kitchen
THE BEST HOMEMADE TOMATO SOUP - BROMA BAKERY
From bromabakery.com
HOMEMADE TOMATO SOUP IN 10 MINUTES! - TINY KITCHEN CUISINE
From tiny.kitchen
35 CLASSIC TOMATO SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
TOMATO SOUP RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
HOMEMADE TOMATO SOUP - BITE MY KITCHEN
From bitemykitchen.co
TOMATO SOUP RECIPE | CREAM OF TOMATO SOUP | TOMATOE SOUP RECIPE
From hebbarskitchen.com
HOMEMADE TOMATO SOUP - JESSICA GAVIN
From jessicagavin.com
THE KITCHEN’S TOMATO SOUP · HOW TO COOK TOMATO SOUP · …
From cutoutandkeep.net
CHEESY TOMATO SOUP | TLN
From tln.ca
HOMEMADE TOMATO SOUP RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
RECIPE: EGYPTIAN TOMATO SOUP | KITCHN
From thekitchn.com
HOMEMADE TOMATO SOUP - ERREN'S KITCHEN
From errenskitchen.com
THE BEST TOMATO SOUP RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
VINTAGE 1960'S COUNTY TOMATO SOUP ADVERTISEMENT FOOD …
From cafr.ebay.ca
CLASSIC GRILLED CHEESE + CREAM OF TOMATO SOUP – SMITTEN KITCHEN
From smittenkitchen.com
QUICK HOMEMADE TOMATO SOUP | CANADIAN LIVING
From canadianliving.com
THE BEST CLASSIC TOMATO SOUP RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
ROASTED TOMATO SOUP WITH BROILED CHEDDAR – SMITTEN KITCHEN
From smittenkitchen.com
QUICK TOMATO SOUP (WITH CANNED TOMATOES) - WHOLEFOOD …
From wholefoodsoulfoodkitchen.com
22 TOMATO SOUP RECIPES THAT ARE WAY BETTER THAN THE CAN
From tasteofhome.com
HOW TO MAKE CLASSIC TOMATO SOUP | KITCHN
From thekitchn.com
GORDON RAMSAY CREAMY ROASTED TOMATO SOUP - HELL'S KITCHEN
From hellskitchenrecipes.com
PULP KITCHEN – FRESH TOMATO SOUP – CHRISTINA'S FOOD AND TRAVEL
From christinasfoodandtravel.com
HOMEMADE ROASTED TOMATO BASIL SOUP | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CLASSIC TOMATO SOUP RECIPE - SUBBUS KITCHEN
From subbuskitchen.com
TOMATO SOUP RECIPE - PREPPY KITCHEN
From preppykitchen.com
THE TOMATO SOUP YOU ARE GOING TO CRAVE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
KITCHEN TOMATO SOUP - PARADE.COM
From parade.com
TOMATO SOUP RECIPE - PADHUSKITCHEN
From padhuskitchen.com
RECIPES USING TOMATO SOUP - CAMPBELL SOUP COMPANY
From campbells.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #soups-stews #vegetables #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #tomatoes
You'll also love