COCO-BANANA'S FRESH TOMATO SOUP
Make and share this Coco-banana's Fresh Tomato Soup recipe from Food.com.
Provided by Coco - Banana
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fry the onion and garlic (in olive oil or dry fry it if you want fat free, but it tastes better with olive oil), until it is fragrant. Add the tomatoes, and 1.5 litres of water or vegetable stock.
- Bring to a boil and then reduce to a simmer. Cook on low until the tomatoes have stewed. Add the chopped herbs.
- Drain the tomatoes, but keep the liquid.
- Begin pureeing the soup, adding liquid until you reach the desired consistency. I like it to be thicker. Puree until it is smooth, or you can leave it chunky if you want. I like it to be very smooth.
- Season to taste, and re-heat.
Nutrition Facts : Calories 72.2, Fat 0.7, SaturatedFat 0.2, Sodium 17.7, Carbohydrate 15.9, Fiber 4.3, Sugar 9.6, Protein 3.3
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
CREAMY COCONUT TOMATO SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
- Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
- Ladle the soup into bowls and serve.
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.
CHILLED BANANA AND COCONUT SOUP
A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
Provided by GOODHOOD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
- Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g
COCO - BANANA'S CREAMLESS CREAM OF BUTTER BEAN AND HERB SOUP
This recipe is a light, refreshing soup perfect for spring and summer. I am not one for creamy things, and this is not rich at all. It is adapted from veganchef.com (Butterbean and Herb Cream Soup)
Provided by Coco - Banana
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the soaked lima beans, in enough water to cover, with the bay leaf, until they are tender.
- Once cooked, discard the bay leaf and add chopped fresh herbs and sea salt to taste.
- Transfer to a blender (or just use a hand blender), and blend until it is a smooth consistency.
- Serve, with warm crusty bread and a garden salad.
Nutrition Facts : Calories 304.8, Fat 0.7, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 57.1, Fiber 17.3, Sugar 7.7, Protein 19.5
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