Beach Bar Tomato Soup Recipes

BEACH BAR TOMATO SOUP RECIPE - (4.4/5)

Beach Bar Tomato Soup Recipe - (4.4/5) image

Provided by AmberK

Number Of Ingredients 7

Ingredients

1/2 stick butter
1 medium onion, diced fine
1 block cream cheese
1 large can petite diced tomatoes
6 cans condensed tomato soup
1 quart milk or half and half
Croutons and mozzarella cheese for garnish

Steps:

Saute onion in butter in a large saucepan or soup pot until translucent. Add Cream cheese and stir until fully melted and creamy. Stir in tomatoes and soup, add milk or half and half. Heat on low, stirring occasionally, until heated through. Ladle into bowls and top with croutons and shredded mozzarella It makes a lot but freezes well. This tastes better the longer the flavors can mingle.

CREAMY TOMATO AND CREAM CHEESE SOUP

Creamy Tomato And Cream Cheese Soup image

Baking the tomatoes adds depth to the flavor of this soup.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Yield 11

Number Of Ingredients 16

Ingredients

2 (29 ounce) cans diced tomatoes
2 stalks celery, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 tablespoons margarine
½ pound mushrooms, chopped
1 onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon white sugar
8 cups beef stock
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 (3 ounce) package cream cheese
salt and pepper to taste
3 tablespoons chopped fresh parsley

Steps:

Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g

FAVORITE BASIL-TOMATO SOUP

Favorite Basil-Tomato Soup image

I love this tomato soup. Even my husband likes it, and he says he doesn't like tomatoes!

Provided by JulieO

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 30m

Yield 9

Number Of Ingredients 6

Ingredients

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, or more to taste, finely chopped
1 teaspoon white sugar
1 cup heavy whipping cream
½ cup butter

Steps:

Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes.
Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 14.1 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 506 mg, Sugar 0.7 g

TOMATO SOUP BARS

Tomato Soup Bars image

Certainly not "Gourmet" fare, but a really Q&E great "down-home" comfort dessert. Plus it's fun to play "guess the mystery ingredient". I have used either a confectioners sugar or a cream cheee frosting..both are good. Servings depend on how large you cut the bars

Provided by bayou-mimi

Categories Dessert

Time 30m

Yield 30 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can tomato soup
5 3/8 ounces cans water
1 cup granulated sugar
1 cup raisins
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
2 cups all-purpose flour

Steps:

Mix all ingredients and pour into a greased and floured 16 x 20-inch pan.
Bake at 350 degrees F for 20 minutes.

Nutrition Facts : Calories 77.4, Fat 0.2, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 18.4, Fiber 0.6, Sugar 10.4, Protein 1.2

ROASTED TOMATO SOUP (SOUTH BEACH DIET PHASE 2)

Roasted Tomato Soup (South Beach Diet Phase 2) image

From newest book. Haven't tried. This rich, rustic flavor of this soup comes from slow-roasting the tomatoes (you can do other things while they are in the oven). If you like a little sweetness, add a touch of sugar substitute when you adjust your seasonings. If you're on phases 2 or 3, add whole wheat tortellini for a satisfying entree.

Provided by Lizzie Rodriquez

Categories Vegetable

Time 1h5m

Yield 4 1.25 cup servings, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs plum tomatoes, cut in half lengthwise
1 medium onion, diced
4 garlic cloves, smashed and peeled
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper
1 tablespoon extra virgin olive oil
1 cup vegetable broth

Steps:

Heat oven to 425.
Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.

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