Brothy Tomato Soup Recipes

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CHUNKY TOMATO SOUP



Chunky Tomato Soup image

Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 9

2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 cans (28 oz each) Italian-style (plum) tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)

Steps:

  • Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
  • Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
  • Cover and simmer 1 hour, stirring occasionally.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg

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

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-PARMESAN SOUP



Tomato-Parmesan Soup image

Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes
2 bay leaves, preferably fresh
1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
Fresh basil leaves, for topping

Steps:

  • Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
  • Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
  • Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

TOMATO BROTH



Tomato Broth image

A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.

Provided by Busters friend

Categories     Vegetable

Time 1h45m

Yield 6 ounces

Number Of Ingredients 10

2 tablespoons olive oil
1/4 onion, cut into small dice
2 garlic cloves, cut into thin slices
1 sprig thyme
1 sprig marjoram
8 ounces tomatoes, ripe, cored and cut into small dice
1/2 teaspoon peppercorn, whole black
2 cups broth (vegetable or water)
salt
black pepper, freshly ground to taste

Steps:

  • Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
  • Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.

EASY CREAMY & BROTHY POTATO SOUP



Easy Creamy & Brothy Potato Soup image

Easy, few ingredients, not too thick but more substance than a broth soup. Healthier than canned. Nothing fancy but satisfying and simple. All done in one pot too. I prefer organic stock which is lower in sodium, so adjust for that. very good with good italian garlic bread topped with good italian cheese.

Provided by jennifer in new jer

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 large baking potatoes, chopped
1 vidalia onion, chopped
1 quart chicken stock
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon garlic powder
salt and pepper

Steps:

  • peel and chop potatoes.
  • peel and chop onion.
  • place potatoes and onion in your soup pot and saute in butter and garlic for 5 minutes.
  • add chicken stock and stir.
  • bring to boil.
  • simmer on low-med for 1/2 hour or till potatoes are tender.
  • use potatoe masher to mash some but not all potatoes in soup
  • stir in cream.
  • simmer on low for 5 minutes.
  • add seasonings to taste and serve.

Nutrition Facts : Calories 317.1, Fat 16.1, SaturatedFat 9, Cholesterol 49.6, Sodium 397, Carbohydrate 34.9, Fiber 2.5, Sugar 6.1, Protein 9

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