Tomato Corn Carrot Soup Recipes

Steps:

• In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
• Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
• Ladle the soup into bowls and serve.

Steps:

• In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.

Steps:

• Put water, lentils, corn, carrots, and red pepper in a saucepan and boil for 30 minute.
• When carrots are tender and lentils have split, pour soup into a blender.
• Add salt and spices.
• Blend until smooth.

Steps:

• Broil evenly on all sides the tomatoes, onion and garlic. The peel of the tomato will blacken a bit. Set aside and let cool. Put fennel seeds in a dry pan and toast. Then grind fennel in a clean coffee grinder. In the same pan fry the carrots, celery, and sausage until beginning to brown. Chop tomato and remove most of the seeds. I strain seeds to get liquid. Put tomato, onion, and garlic in the blender and blend. Pour puree in a pot. Heat up. Meanwhile, puree the corn and chicken stock in the blender as well. Add to the tomato in the pot. Add the remaining ingredients and spices, heat and eat!

Steps:

• Fry diced onion in oil until onion is oft and begins to brown.
• Add carrots, peeled and diced, and curry powder. Cover and cook until carrots are tender.
• Add chopped tomatoes and chicken broth. Bring to boil and simmer for 20 minutes. Add 2 tablespoons fresh chopped basil, chopped, and salt and pepper to taste. Simmer one minute.
• Puree soup, then stir in 4 more tablespoons chopped basil.
• Serve hot or cold.

Steps:

• Peel and finely chop the onion. Chop the carrot and potato into small cubes. Wash and chop the tomatoes and peel and crush the garlic.

Steps:

• Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
• Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

Steps:

• Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
• Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
• Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
• After all vegetables have been chopped/sliced, add to mixture.
• Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!

Steps:

• Over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes.
• Pour in tomato juice and chicken broth concentrate.
• Bring to a boil, cover and simmer for 20 minutes.
• Salt and pepper, to taste.
• If desired, serve garnished with yogurt and chives.

Steps:

• Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
• Puree the soup in a blender or with an immersion blender.
• Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
• Correct seasoning to taste, adding salt if desired.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.