Contadina Creamy Tomato Soup Recipes

CONTADINA® "CREAMY" TOMATO SOUP

Contadina®

Rich, homemade tomato soup with cannellini beans, shallots, and a bit of heat is blended for a creamy, delicious bowlful that's ready to serve in less than 30 minutes.

Provided by Contadina

Categories Trusted Brands: Recipes and Tips Contadina®

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
½ cup diced shallots or onion
¼ teaspoon dried red pepper flakes
1 (15 ounce) can Contadina® Tomato Sauce
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can reduced sodium chicken broth
¼ teaspoon ground black pepper
1 teaspoon Chopped fresh basil

Steps:

Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
Top with fresh basil before serving, if desired.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 19 g, Cholesterol 1.1 mg, Fat 4.9 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 640.2 mg, Sugar 1.8 g

CREAM OF FRESH TOMATO SOUP

Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO SOUP

Creamy Tomato Soup image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 small carrots, peeled and chopped
1 stalk celery, chopped
1 red onion, chopped
1 1/2 teaspoons kosher salt
Three 14-ounce cans cherry tomatoes
2 1/2 cups low-sodium chicken stock
One 3-inch Parmesan rind
1 sprig fresh basil
1/3 cup mascarpone, at room temperature
6 pieces cooked bacon, crumbled

Steps:

Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

CONTADINA® "CREAMY" TOMATO SOUP

Contadina®

Rich, homemade tomato soup with cannellini beans, shallots, and a bit of heat is blended for a creamy, delicious bowlful that's ready to serve in less than 30 minutes.

Provided by Contadina

Categories Contadina®

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
½ cup diced shallots or onion
¼ teaspoon dried red pepper flakes
1 (15 ounce) can Contadina® Tomato Sauce
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can reduced sodium chicken broth
¼ teaspoon ground black pepper
1 teaspoon Chopped fresh basil

Steps:

Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
Top with fresh basil before serving, if desired.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 19 g, Cholesterol 1.1 mg, Fat 4.9 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 640.2 mg, Sugar 1.8 g

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