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
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.
SAVORY TOMATO BEEF SOUP
Meet the Cook: This soup's one my mother taught me to make. It's good all year but especially when the weather's cold. In winter, I serve it with grilled cheese sandwiches. It would also be a nice lunch with a side salad or homemade corn bread. Even our grandchildren - we have four - like it. It's a good way of getting them to eat their vegetables. My husband and I have two grown daughters. -Edna Tilley, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.
Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 1057mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
SAVOURY TOMATO SOUP
This soup has an amazing blend of tomato, roasted garlic and herbs. The balsalmic vinegar gives it that little punch that creates a flavour explosion on your pallet and makes you want more! I've often tried to make it in batches to freeze but it usually doesn't last that long. Served with garlic bread or bruschetta, it is more than just a a satisfying meal. Garnish with thin ribbons of fresh basil and it is a meal you'd be proud to serve your guests!
Provided by Kim A. Heaphy
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Place tomatoes in a shallow baking dish with sides just large enough to hold them. Cover tomatoes with the garlic, thinly sliced onion, thyme, basil, salt, pepper, balsamic vinegar, oil and sugar. Cover the pan with foil and roast in the oven for 30 minutes or until the vegetables are tender. To add an extra layer of flavour, skip covering the pan and cook until some nice colour develops on the onions, garlic and tomatos.
- Remove pan from oven and cool slightly. Place mixture in a blender, puree then strain into a clean sauce pan. There should be about 2-1/4 cups tomato broth. Add tomato juice and tomato puree, stir. Add baking soda and stir well. Add evaporated milk (or cream). Bring soup to a simmer over med heat. Reduce heat and simmer for 20 minutes. Serve hot and garnish with croutons and thin ribbons of sliced fresh basil.
Nutrition Facts : Calories 214.8, Fat 10.8, SaturatedFat 4.9, Cholesterol 27.4, Sodium 929.8, Carbohydrate 22.8, Fiber 2.1, Sugar 7.4, Protein 8.3
SAVORY TOMATO SOUP
This soup paired with a grilled cheese sandwich is the best. My family used to always eat the tomato soup in a can, but DH didn't like it, so I was on a mission for a homemade tomato soup and my neighbor gave me his recipe. DH loved it and the whole family was happy. I hope you enjoy too.
Provided by mommyoffour
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook celery and onion in butter till tender but not brown.
- Blend in flour.
- Add remaining ingredients, except bacon; cook and stir until slightly thick.
- Reduce heat; cook slowly 15 minutes, stirring occasionally.
- Garnish with bacon.
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13 BEST RECIPES WITH TOMATO SOUP - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 31, 2023Category Dinner, Recipe Roundup
- Grilled Cheese and Tomato Soup Pasta Bake. In my opinion, there is nothing more nostalgic or delicious than grilled cheese and tomato soup. But that meal, while easy, can be a little tedious to make.
- Tomato Soup Meatloaf. Meatloaf might not be the prettiest dinner out there, but it sure is flavorful! Especially this tomato soup meatloaf. It’s made with Campbell’s Condensed Tomato Basil and Oregano Soup, and it’s fabulous.
- Mom’s Classic Stuffed Cabbage Rolls. If you have Eastern European heritage, you’ve probably had cabbage rolls at least once in your life. They make up a classic dish with simple, flavorful ingredients.
- 4-Ingredient Hamburger Casserole. Four simple ingredients. One super tasty dinner that the whole family will love. This casserole has beef, cheese, tomato soup, and pasta shells.
- Shipwreck Casserole. There’s some speculation as to where this casserole gets its name. Some say it’s because all the ingredients break down into a rather messy dish.
- Amish Country Casserole. If you love beef stroganoff, you’ll love this casserole, too! Like stroganoff, it’s savory, hearty, creamy, and wonderfully tasty.
- Easy Beef Enchiladas. Easy, cheesy, and full of flavor, these beef enchiladas are the perfect weeknight meal. They come together quickly and can easily be made ahead of time to save you on prep.
- Easy Chicken Enchiladas. Prefer chicken to beef? Try these enchiladas instead! Between the succulent chicken chunks mixed with Mexican-style tomato soup and cheese, they’re quick and oh-so-scrummy.
- Easy American Hamburger Goulash. Juicy beef, chewy macaroni, chunky tomatoes, and sweet-savory tomato soup? Sign me up! Goulash is a warming dinner everyone will love.
- Easy Homemade Chili. This might be the easiest chili you’ll ever make. The only “hard part” is browning the beef and onions. After that, you just dump the rest of the ingredients in and let it do its thing.
EASY TOMATO CARROT SOUP RECIPE | SAVORY THOUGHTS
From savorythoughts.com
Ratings 22Total Time 45 minsCategory Main DishCalories 123 per serving
- Preheat the oven to 425 degrees. On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.
- Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 1/2 minutes.If you do not have a high speed blender, use a regular blender to blend until smooth. Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering for 10 minutes. Stir. Serve warm and enjoy with cheesy bread or crackers.
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