BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
TOMATO AND PARSLEY SOUP RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 6
Steps:
- Chop the garlic and onion into small chunks, then lightly fry in the olive oil for 3-4 minutes on a medium heat, or until they begin to soften, don't let them brown. Whilst they are softening quarter all of the tomatoes. When the onion is soft add in the tomato quarters and put the lid on the pan. Leave over the medium heat for 2-3 minutes before adding in the stock (recently boiled water and a stock cube will be fine). Let the pan simmer, with the lid on for about a minute and use this time to roughly chop the parsley (but not the stalks). Add the parsley in and add a bit of seasoning. After the pot has simmered for another 5 minutes take it off the heat and pureé with a hand blender. Check the seasoning and adjust for your taste. Serve with a couple of parsley leaves on top and a big bit of crusty bread.
PARSLEY SOUP
Categories Soup/Stew Blender Vegetarian Quick & Easy Leek Zucchini White Wine Spring Healthy Vegan Parsley Gourmet
Yield Makes 2 to 4 servings (about 3 cups)
Number Of Ingredients 7
Steps:
- Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
- Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add zucchini and salt and cook, stirring, 1 minute. Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.
- Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids). Season with salt and pepper. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.
PARSLEY SOUP
Provided by Molly O'Neill
Categories one pot, soups and stews, appetizer
Time 1h
Yield Four servings
Number Of Ingredients 15
Steps:
- Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes. Add the zucchini and cook for 1 minute. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
- Add the chicken broth and simmer for 40 minutes. Add the milk, salt and black pepper and simmer for 5 minutes more. Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems. Cool. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
- Pick the leaves from the remaining bunch of parsley and mince them well. Add to the soup. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1253 milligrams, Sugar 15 grams, TransFat 0 grams
TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
QUICK AND EASY CREAM OF TOMATO SOUP
This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.
Provided by Rachel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g
More about "tomato and parsley soup recipe 445"
EASY TOMATO BISQUE SOUP RECIPE WITH FRESH BASIL, THYME …
From tastesoflizzyt.com
4.5/5 (13)Category Main DishCuisine AmericanPublished Oct 14, 2019
TOMATO BARLEY SOUP RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
5/5 (2)Calories 120Servings 6Calories 120 per serving
FRESH TOMATO SOUP - FLIPPED-OUT FOOD
From flippedoutfood.com
Category Soups And StewsCalories 150 per servingTotal Time 1 hr
TOMATO SOUP WITH TRICOLOR QUINOA AND PARSLEY | PABLO'S QUINOA
From pablosquinoa.com
CREAMY TOMATO SOUP WITH PARSLEY - 17 RECIPES | BONAPETI.COM
From bonapeti.com
TOMATO SOUP WITH PARSLEY - 29 RECIPES | BONAPETI.COM
From bonapeti.com
BEST HOMEMADE TOMATO SOUP RECIPE (YOU'LL NEVER GO BACK TO …
From anoregoncottage.com
HEARTY VEGETABLE SOUP WITH PARSLEY GREMOLATA RECIPE
From countryliving.com
SIMPLE HOMEMADE TOMATO SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
EASY TOMATO SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TOMATO PARMESAN SOUP - I HEART VEGETABLES
From iheartvegetables.com
VEGAN MUSHROOM, PARSLEY AND WHITE BEAN TOMATO SOUP RECIPE
From greenerideal.com
BEST TOMATO SOUP RECIPE- HOW TO MAKE HOMEMADE TOMATO …
From delish.com
TOMATO AND PARSLEY SOUP RECIPE 445
From tfrecipes.com
TOMATO SOUP RECIPE (GLUTEN FREE & DAIRY FREE) - CILANTRO PARSLEY
From cilantroparsley.com
CREAMY TOMATO SOUP RECIPE - FOOD & WINE
From foodandwine.com
BEST CREAMY PARM TOMATO SOUP RECIPE - DELISH
From delish.com
CREAMY TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
You'll also love