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
MAGIC TOMATO SOUP
Like magic you can change an old boring can of tomato soup into an instant win. Your guests will be amazed your soup came from a can and not a 5 star restaurant with this easy recipe. You can tell them it was magic ;P
Provided by Leahferne
Categories Vegetable
Time 20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- * On medium heat combine both cans of tomato soup, milk and cream into a medium sized pot. Whisk together till you get a smooth consistency and even color.
- * Add dill and parsley then bring to a simmer while whisking the soup every 5 minutes to prevent scalding.
- * Once the soup is nice and hot transfer to serving bowls and top with the cheddar cheese, croûtons and chives. Polish with a small dollop of sour cream (optional) and there you have an easy beautiful soup.
MAGIC BULLET TURBO TOMATO SOUP
From the magic bullet cookbook and put here for safe keeping. Mega quick and easy makes a tasty soup.
Provided by PinkCherryBlossom
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place tomatoes,stock and garlic in tall cup and fit the steamer lid.
- Steam for 3 minutes in the microwave.
- Add the cream/milk/yoghurt and twist on the cross blade.
- Blend until smooth.
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WEIGHT LOSS MAGIC SOUP | FAVORITE FAMILY RECIPES
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5/5 (109)Calories 57 per servingCategory Soup
- In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes.
- FREEZING INSTRUCTIONSThis makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
CLASSIC TOMATO SOUP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hrCategory SoupsCalories 212 per serving
- In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
- Add the chicken broth, tomatoes, sugar, thyme, 1-1/4 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
- Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
- Note: If you can't find Pomi boxed tomatoes, use canned. Just be sure to cook the soup a little longer, about 40 minutes.
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