Quick Tomato Juice Recipes
QUICK TOMATO SOUP
There's nothing like a steamy bowl of classic tomato soup on a cold February day. The addition of sugar puts a sweet spin on this version. For extra loveliness, top with homemade heart-shaped croutons. —Jane Ward, Churchville, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 862mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE TOMATO JUICE
Make and share this Homemade Tomato Juice recipe from Food.com.
Provided by Fauve
Categories Beverages
Time 55m
Yield 2 quarts
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients into Dutch oven, bring to a boil.
- Reduce heat.
- Cover and simmer 30 minutes.
- Remove from heat.
- Put vegetable mixture through a food mill or sieve.
- Stir in salt, paprika and sugar.
- Chill thoroughly.
- Serve over ice if desired.
QUICK TOMATO JUICE
Provided by Christopher Idone
Categories easy, non-alcoholic drinks
Yield Four or more servings
Number Of Ingredients 9
Steps:
- Place the ingredients in the bowl of a food processor. Pulse on and off and purée until smooth.
- Strain, if desired, and chill.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 7 grams
SPICY TOMATO JUICE
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. -Kathleen Gill, Butte, Montana
Provided by Taste of Home
Time 1h10m
Yield about 5 quarts.
Number Of Ingredients 11
Steps:
- Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 514mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
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