SWEET AND CHUNKY TOMATO SOUP
This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.
Provided by cshrwd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
- Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
- Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 20.9 g, Cholesterol 6.9 mg, Fat 2.7 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 1208.4 mg, Sugar 12.5 g
CHUNKY TOMATO SOUP
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 3 g, Protein 6 g
CHUNKY TOMATO SOUP
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
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
CHUNKY TOMATO POTATO SOUP
Creamy soup filled with chunky vegetables.
Provided by Kitchen Kitty
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g
CHUNKY TOMATO SOUP
Awesome Chunky Tomato Soup is the actual name of this recipe and it lives up to its name. The key to the taste is the yogurt added at the end. Dill is optional -- I'm not to crazy about it. From the Florida Tomato Committee.
Provided by DR Gray
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
- Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
- Lower heat and simmer for 20 minutes.
- Serve hot.
- Ladle into soup bowls and top with spoonfull of yogurt.
- Sprinkle with remaining dill.
FRESH TOMATO SOUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
- Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
- Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
- Provided by Chef Jim Coleman
CHUNKY TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.
FRESH TOMATO SOUP
When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.
Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1022mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
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