Winter Tomato Soup With Bulgur Recipes

Steps:

• In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
• Cook, stirring, until onions wilt.
• Add tomatoes and tomato paste.
• Simmer 20 minutes.
• Blend together 5 T of the chicken broth with the flour.
• Add this to the soup, stir, then add rest of broth.
• Simmer 30 minutes, stirring often to prevent burning.
• Puree soup in blender.
• Return to heat.
• Add sugar and cream.
• Simmer 5 more minutes.

Steps:

• In a large pot combine broth, water, herbs and veggies except the tomatoes.
• Bring to a boil then simmer for 5 minutes.
• Stir in the tomatoes and their juice.
• Add the bulgur and mix well.
• Return to a boil and simmer until the bulgur is tender, stirring occasionally.
• Add pepper to taste and serve.

Steps:

• Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
• Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
• Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.

Steps:

• In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
• To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
• Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.