TOMATO AND PEACH SOUP
Provided by Robert Irvine : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint.
- Serving options: Sour cream or creme fraiche make a great garnish for this soup.
CREAMY TOMATO AND ROASTED PEPPER SOUP
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
- Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
- Serve in soup bowls with a sprinkle of fresh basil on top.
TOMATO COLD SOUP WITH PARMESAN CHEESE ICE CREAM
It's very easy to elaborate upon this fresh tomato based soup, but its incredible taste relies upon using top quality olive oil and Parmesan cheese. Use very ripe tomatoes for the fullest flavor.
Provided by VICENÇ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
- Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
- Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
- Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.
Nutrition Facts : Calories 768.5 calories, Carbohydrate 7.9 g, Cholesterol 19.5 mg, Fat 80.6 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 13.9 g, Sodium 115 mg, Sugar 5 g
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
CHILLED PEACH SOUP
Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.
Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
COLD CREAM OF TOMATO AND PEACH SOUP
Steps:
- 1. Cook onion in butter for 5 minutes. 2. Add tomatoes and peaches. 3. Simmer until the tomatoes break up. 4. Add cream (optional but good), purée and chill. 5. Garnish with chopped tarragon
COLD PEACH SOUP
This is a perfect summertime addition to your menu planning. It's perfect for brunches, breakfasts, or an appetizer to a light lunch or dinner. I normally get a "What??" reaction before I serve it, but it's always well loved! Recreated after eating this in a restaurant.
Provided by C in PA
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put peaches in blender, reserving 1/4 Celsius.
- Add the rest of the ingredients, and blend until pureed.
- Dice remaining peaches, and stir into soup.
- Chill until time to serve.
- Top with freshly cracked pepper.
- (trust me on this).
Nutrition Facts : Calories 148.3, Fat 4.9, SaturatedFat 3, Cholesterol 11.9, Sodium 18.3, Carbohydrate 24.6, Fiber 1.1, Sugar 21.1, Protein 1.5
COLD TOMATO AND SOUR CREAM SOUP
Categories Soup/Stew Tomato No-Cook Vegetarian Summer Chill Sour Cream Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
- Chill soup until cold, about 1 hour.
- Ladle soup into bowls and top with dollops of sour cream.
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