Blender Tomato Soup Recipes
BLENDER TOMATO SOUP
This puréed tomato soup is much like gazpacho, but without bread. And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 9
Steps:
- Cut 1/2 pound of the tomatoes (2 medium) in half across the equator, and grate on the large holes of a box grater set over a bowl. Line a strainer with cheesecloth, and set over a bowl. Place the grated tomatoes in the cheesecloth and allow to drain for one hour. (The "tomato water" that drips through will have an intense, pure flavor.) Meanwhile, cut the remaining tomatoes in wedges and toss in a bowl with salt to taste, the garlic clove, vinegar and olive oil.
- After one hour, gather up the cheesecloth around the tomato pulp that remains and squeeze to extract all of the remaining juice. Transfer the juice to a blender. Add the tomato wedges and all of the juice in the bowl, along with the tomato paste, basil leaves and water. Blend until smooth (if necessary do this in two batches). Adjust seasoning, and if you want a hint of heat, add a small pinch of cayenne.
- Strain the soup through a medium strainer set over a bowl, pushing the soup through with a spatula or the bottom of a ladle. Serve right away, or for the best flavor refrigerate for one to 24 hours before serving. Blend again or whisk before serving. Serve, garnishing each bowl with slivered basil.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 720 milligrams, Sugar 7 grams
QUICK AND CREAMY BLENDER TOMATO SOUP
A quick and easy tomato soup. Great for soup and sandwich night! If you can't find tomatoes with herbs, you can use plain tomatoes and add 1 tsp of an Italian herb mix. Remember canned tomatoes are already salted so you may not need extra salt.
Provided by Doughy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except the half and half in the blender, blend until smooth.
- Pour mixture into a pot, simmer for 5 minutes.
- Add half and half, salt and pepper to taste.
- Garnish as desired. Enjoy!
Nutrition Facts : Calories 49.2, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 21.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 1.2
BLENDER TOMATO SOUP
We really like this soup - not quite the same as my homemade (tomato soup to can) - but a nice quick way to make "real" tomato soup. Nice flavor, and easy to make! ENJOY!
Provided by WJKing
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat milk.
- Blend other ingredients together.
- Add warm milk to blender& blend.
- Heat& serve.
Nutrition Facts : Calories 191.9, Fat 10.4, SaturatedFat 6.5, Cholesterol 32.3, Sodium 1009.2, Carbohydrate 20.3, Fiber 0.8, Sugar 7.7, Protein 5.8
NO-COOK BLENDER TOMATO SOUP RECIPE
You thought making tomato soup was easy? It's even easier if you've got a high-powered blender. Just dump in the ingredients, turn it on, and let friction do the work for you. This soup gets a rich, creamy texture from the emulsion of olive oil and white bread, without a drop of dairy fat added to it.
Provided by J. Kenji López-Alt
Categories Soups and Stews Soup
Time 5m
Yield 3
Number Of Ingredients 10
Steps:
- Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a high-powered blender . Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)
Nutrition Facts : Calories 279 kcal, Carbohydrate 21 g, Cholesterol 2 mg, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, Sodium 806 mg, Sugar 10 g, Fat 20 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
SATISFYING TOMATO SOUP
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. -Marian Brown, Mississauga, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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