CREAM OF TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.
CREAMY TOMATO MINT SOUP
Although tomatoes and aromatic herbs always complement each other, tender sprigs of fresh mint seem to have a special affinity for tomatoes. In this soup the mint is a sprightly highlight that serves as a refreshing foil to the richness of the cream. Other fresh herbs, such as thyme or basil, can be substituted and the soup will still be very tasty, but you really owe it to yourself to make this recipe with mint at least once. As for the tomatoes, if it's summertime choose the ripest, freshest ones you can find (a pinch of sugar will bring out their natural sweetness); at other times of the year canned will do just fine. Serve with a basket of hot garlic bread and a tossed vegetable salad.
Provided by David Waltuck
Yield Serves 8 as a main course
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a medium-large, non reactive stockpot over low heat. Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 8 to 10 minutes.
- 2. Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes. Be careful not to let the flour brown.
- 3. Add the tomatoes, breaking them up against the side of the pot with a wooden spoon if they're canned. Add the stock, tomato paste, and mint and increase the heat to high. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook, uncovered, stirring occasionally, until the tomatoes are very soft, about 30 minutes.
- 4. Pour the soup into a colander set over a second pot. Pass the tomatoes through a food mill and return them to the stock in a pot. Stir to blend the soup.
- 5. Whisk in the cream, then simmer, uncovered, whisking frequently, until the soup is well flavored and slightly thickened, about 15 minutes. Season with salt, pepper and a pinch of sugar to highlight the sweetness of the tomatoes, if desired. Serve piping hot.
ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT
Steps:
- Preheat broiler.
- Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
- Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
- Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
TOMATO AND MINT SOUP
A refreshing take on the original.
Provided by jordangenevieve
Time 40m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the oil and saute the onion and garlic until softened, about 20 minutes. Add tomatoes and bay leaves, reduce the heat to a gentle simmer and cook uncovered for 10 - 15 minutes.
- Meanwhile, melt the butter in a pan, add the flour and stir for 1 minute, over medium heat. Slowly pour in the milk and stock, stirring continuously until smooth. Cook until slightly thickened, about 5 minutes.
- Add the sauce to the tomato mixture and discard the lime/bay leaves. Mix in the chopped mint, sugar and cream (if using). Gently simmer for another 5 minutes.
- Garnish with mint leaves and serve with crusty bread.
CREAMY TOMATO SOUP
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
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
OLD-FASHIONED CREAM OF TOMATO SOUP
The tomato soup is an original recipe of my father's that's been a favorite on our menu since the early days. We're always flattered when we receive requests for our tomato soup recipe, and we're proud to share it with others.-Susan Henderson, Missoula, Montana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first six ingredients. Cover and simmer for 1 hour. , In the top of a double boiler or metal bowl, heat cream over simmering water; add to tomato mixture just before serving.
Nutrition Facts : Calories 290 calories, Fat 28g fat (17g saturated fat), Cholesterol 97mg cholesterol, Sodium 342mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
QUICK AND EASY CREAM OF TOMATO SOUP
This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.
Provided by Rachel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g
RESTAURANT-STYLE CREAM OF TOMATO SOUP
This recipe came from a local restaurant called 4B's, but I've made a few of my own adjustments and am very pleased to share the recipe with you. When you choose your tomatoes, make sure not to choose those with any added seasonings other than salt.
Provided by Caladithil
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
- Simmer for an hour.
- Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
- As the cream is heating, add the baking soda to the soup.
- Add hot cream to soup and serve.
Nutrition Facts : Calories 483.1, Fat 43.8, SaturatedFat 27, Cholesterol 147.9, Sodium 445.4, Carbohydrate 19.3, Fiber 2.8, Sugar 12.8, Protein 6.8
FRESH CREAM OF TOMATO SOUP
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.
TOMATO, CHILLI AND MINT SOUP
This was inspired by a pot of soup I bought for my lunch from Delifonseca, a lovely deli and restuarant in Liverpool, UK. It was totally delicious. I tried to recreate it at home and while I didn't get it 100% the same I did make a really good approximation. I think it could be enhanced with a dollop of cream or creme fraiche if you want to but it's not vital.
Provided by bewildergirl
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil some water and immerse the tomatoes to remove the skins.
- Sweat down the celery, onion and garlic in the oil till transparent.
- Chop the skinned tomatoes and add to the pan cook down for about 10 mins and , add the chicken stock and cook gently for about 20 minutes.
- Check the seasoning and add salt and black pepper to taste.
- Add the chilli & puree and cook for another 5 minutes.
- Add the freshly chopped mint and whizz with a blender till smooth.
Nutrition Facts : Calories 135, Fat 5.4, SaturatedFat 1, Cholesterol 3.6, Sodium 241, Carbohydrate 18, Fiber 3.8, Sugar 10.2, Protein 5.7
CREAM OF FRESH TOMATO SOUP
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 318
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