Tomato Buttermilk Soup Recipes

COLD TOMATO-BUTTERMILK SOUP

Treat your guests to this delicious, chilled summer soup on a hot day.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Cold Tomato-Buttermilk Soup image

Steps:

Combine all ingredients except arugula. Cover, and refrigerate at least 1 hour (or overnight). Stir to recombine. Add arugula, and serve or pour into a thermos.

Ingredients

1 quart tomato juice
2 cups buttermilk
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
1/4 teaspoon Worcestershire sauce
8 dashes hot sauce, such as Tabasco
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
3/4 cup arugula (about 1 ounce), chopped

RICH TOMATO SOUP

Make and share this Rich Tomato Soup recipe from Food.com.

Provided by Dancer

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Rich Tomato Soup image

Steps:

In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
Stir in basil and ground red pepper, if desired.
Cook and stir for 1 minute more.
Remove from heat.
In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
Cover and blend till smooth.
Return mixture to saucepan and heat through.
Or, chill thoroughly.
Garnish each serving with fresh basil leaves or lime slices, if desired.

Nutrition Facts : Calories 84.2, Fat 3.5, SaturatedFat 1, Cholesterol 2.5, Sodium 426, Carbohydrate 11.3, Fiber 1.3, Sugar 8.8, Protein 3.5

Ingredients

1/2 cup chopped onion
3/4 cup chopped green peppers or 3/4 cup sweet red pepper
1 tablespoon margarine
1 1/2 teaspoons freah snipped basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground red pepper (optional)
2 cups tomato juice
1 cup buttermilk
fresh basil leaves or lime slice

MEDITERRANEAN TOMATO BASIL BISQUE

We'd say this is more of a tomato soup than a bisque but it's delicious. It's so easy to make without any real prep work. Buttermilk adds a wonderfully rich flavor and texture to the tomato soup. Perfect if you are feeling under the weather or just want to sit on your couch with a cozy blanket. Bring on the grilled cheese!

Provided by Debbie Thurmond

Categories Other Soups

Time 10m

Number Of Ingredients 6

Mediterranean Tomato Basil Bisque image

Steps:

1. Cook the first five ingredients in a 3-quart saucepan over medium heat, stirring constantly for 6-10 minutes until thoroughly heated.
2. Remove from heat and serve in a mug or bowl. Garnish with shredded fresh basil if desired. Serve piping hot with breadsticks, garlic bread, or croutons.

Ingredients

2 can(s) tomato soup, undiluted (10.75 oz each)
1 can(s) petite diced tomatoes, I use flavored tomatoes, either with Italian seasonings or onion & garlic (14.5 oz.)
2 1/2 c buttermilk
2 Tbsp chopped fresh basil
1/4 tsp fresh ground pepper
shredded fresh basil for garnish

COOL TOMATO AND BUTTERMILK SOUP

Another recipe from Michael Natkin's "Herbivoracious". Nice switch from gazpacho, makes a light, easy summer dinner with a salad and some bread, although it will only give you 2 to 3 servings if you're making it a meal. The time-consuming part of this recipe is making the Recipe #483923, it needs to be made in advance. I found I needed to add more milk to get it to the consistency I wanted, but it's very flexible. The addition of some milk does cut the tartness of the buttermilk, though. Make it vegan by using a combination of part vegan sour cream and part alternative milk (rice, hemp, soy, etc.). Natkin suggests adding a little lemon zest to it; I think a small piece of chipotle in adobo would be wonderful, or maybe a garnish of cooked shellfish or diced avocado or roasted sweet corn.

Provided by zeldaz51

Categories Vegetable

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

Cool Tomato and Buttermilk Soup image

Steps:

Chill four small bowls.
Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible.
Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.

Nutrition Facts : Calories 274.4, Fat 3.9, SaturatedFat 1.3, Cholesterol 7.3, Sodium 1120.8, Carbohydrate 52.2, Fiber 13.4, Sugar 38.1, Protein 15.9

Ingredients

1 1/2 cups cold buttermilk
36 plum tomatoes, halves made into tomato confit (Tomato Confit)
1 teaspoon kosher salt
finely chopped fresh chives
extra virgin olive oil
flaky sea salt (such as Malden)

CHILLED BUTTERMILK SOUP

Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

Chilled Buttermilk Soup image

Steps:

Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

Ingredients

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

BUTTERMILK SOUP

A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time.

Provided by Dreamer in Ontario

Categories Dessert

Time 40m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 8

Buttermilk Soup image

Steps:

In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
Beat until smooth and well mixed.
Slowly beat in buttermilk.
Refrigerate until ready to serve.
When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.

Nutrition Facts : Calories 311.2, Fat 8.6, SaturatedFat 4.5, Cholesterol 162.8, Sodium 286.7, Carbohydrate 48.6, Fiber 0.2, Sugar 44.7, Protein 10.5

Ingredients

3 egg yolks
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon lemon rind, grated
1 teaspoon vanilla
4 cups buttermilk
1 cup whipped cream, for garnish
2 tablespoons strawberry jam, for garnish

TOMATO SOUP WITH BUTTERMILK

Easy, serve cold.

Provided by Cathy Gillespie @circlemoon8

Categories Vegetable Soup

Number Of Ingredients 10

Tomato Soup with Buttermilk image

Steps:

Puree tomatoes, then press through a sieve to remove seeds. In a large bowl, beat the pureed tomatoes, tomato paste, buttermilk and oil. Toss pureed avocado with 1 TBS lemon juice (to hold color). Add avocado, remaining lemon juice, parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and hot pepper sauce (if desired). Refrigerate several hours before serving.
To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.

Ingredients

3 pound(s) tomatoes, peeled and seeded
2 tablespoon(s) tomato paste
1 cup(s) buttermilk
1 tablespoon(s) olive oil
1 - avocado, pureed
- juice from 1 lemon
2 tablespoon(s) parsley, minced
- salt and pepper
1 - cucumber, peeled, seeded, diced
- sour cream

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SOUTHERN TOMATO BISQUE - THE SEASONED MOM

Web Nov 27, 2019 In a large saucepan or soup pot, melt butter over medium-high heat. Add the onion and sauté until tender but not browned (about 5 …
From theseasonedmom.com
Cuisine American, Southern
Total Time 35 mins
Category Lunch or Dinner
Calories 149 per serving

In a large saucepan or soup pot, melt butter over medium-high heat. Add the onion and sauté until tender but not browned (about 5-7 minutes). Add garlic, basil and oregano; sauté for 1 more minute. Add flour; cook and stir until moistened. Stir in broth, tomatoes, brown sugar, and bay leaf. Bring to a boil; reduce heat to low, and simmer (covered) for 15-20 minutes. Stir the pot regularly to make sure that the bottom of the pan doesn’t scorch and nothing sticks.
Season with salt and pepper, to taste. Use a handheld immersion blender (or a regular blender) to puree the soup until smooth. Ladle into bowls and enjoy!

Tomato Buttermilk Soup Recipes

COLD TOMATO-BUTTERMILK SOUP

Treat your guests to this delicious, chilled summer soup on a hot day.

RICH TOMATO SOUP

Make and share this Rich Tomato Soup recipe from Food.com.

MEDITERRANEAN TOMATO BASIL BISQUE

COOL TOMATO AND BUTTERMILK SOUP

CHILLED BUTTERMILK SOUP

BUTTERMILK SOUP

A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time.

TOMATO SOUP WITH BUTTERMILK

Easy, serve cold.

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