Clear Tomato Soup

CLEAR TOMATO-BASIL SOUP



Clear Tomato-Basil Soup image

Amaze your friends! The ingredients are chopped up in a blender, then allowed to drip. The result is a perfectly clear (not red) tomato soup! This recipe comes from Laocook.com.

Recipe From food.com

Provided by threeovens

Categories     Clear Soup

Time 12h

Yield 4-6 serving(s)

Number Of Ingredients: 4

6 lbs tomatoes
1 bunch fresh basil leaf
3 tablespoons confectioners' sugar
1 teaspoon salt
Calories145.9
Fat1.4
SaturatedFat0.2
Sodium615.5
Carbohydrate32.5
Fiber8.2
Sugar23.8
Protein6

Steps:

  • Chop the tomatoes (large dice) and rough chop the basil; place all the ingredients into a blender, in batches, and process only a few seconds so that you get a coarse chop, not a pulp.
  • Taste and adjust seasonings.
  • Place all the ingredients into a cheesecloth bag that you fashion, and suspend over a bowl for 6 hours or overnight; discard the first few red drops, then the liquid will be clear. Do not squeeze the bag or you will color the liquid.
  • Spoon into individual serving bowls and garnish as desired.


SIMPLE TOMATO SOUP



Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Recipe From allrecipes.com

Provided by barbara

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

Time 30m

Yield 6

Number Of Ingredients: 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano
Calories99.7 calories
Carbohydrate14.9 g
Cholesterol5.1 mg
Fat4.6 g
Fiber3.1 g
Protein2.4 g
SaturatedFat1.6 g
Sodium764 mg
Sugar9.1 g

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.


    lactose     weeknight     30-minutes-or-less     time-to-make     course     main-ingredient     cuisine     preparation     occasion     north-american     low-protein     healthy     5-ingredients-or-less     clear-soups     soups-stews     vegetables     american     easy     beginner-cook     kid-friendly     low-fat     vegetarian     stove-top     dietary     low-cholesterol     low-saturated-fat     low-calorie     comfort-food     low-carb     healthy-2     free-of-something     low-in-something     tomatoes     taste-mood     savory     equipment     presentation     served-hot     leftovers



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