SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST
Provided by Sunny Anderson
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
- Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
- Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
- For the toast: Preheat the broiler on high.
- Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
CREAM OF TOMATO SOUP WITH SOUFFLéED CHEESE TOASTS
Steps:
- 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
- 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
- 3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 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
GRILLED TOMATO SOUP WITH GRILLED CHEESE TOASTS
This charred tomato soup is the perfect way to say farewell to summer's last tomatoes while welcoming fall and the new school year. We love Havarti cheese for the toasts, because it melts so nicely, but you can try pepper Jack, Muenster or even American.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium-high heat. Lightly oil the grill grates.
- Drizzle the cut-sides of the tomato halves with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down until they have very dark grill marks, about 8 minutes. Gently flip and grill on the skin-side to char, about 2 minutes. Lightly drizzle some olive oil on a sheet of aluminum foil. Arrange the onion rounds in one layer on the foil. Drizzle with a little more olive oil and sprinkle with salt and pepper. Place the foil sheet on the grill grates. Grill until the onions develop dark char on both sides, about 5 minutes per side. Turn the grill down to medium for the grilled cheese toast.
- Heat the 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the grilled onions and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and all their juices and mash down the tomatoes with a wooden spoon to break them up a bit. Add 2 cups water, 2 teaspoons salt and some more black pepper. Bring the soup to a boil, then turn down to a simmer and cook, about 15 minutes. Take the soup off the heat, and stir in the basil leaves. Very carefully puree the soup in a blender or with a handheld stick blender. When ready to serve, bring the soup back to a simmer, and add the heavy cream. Taste for seasoning. Add more salt, if necessary. If the tomatoes are too acidic, add a little sugar to taste.
- Meanwhile, make the grilled cheese toast: brush the melted butter on both sides of each bread slice. Place the slices on the grill; cook until nicely toasted on the underside, 3 to 5 minutes. Flip the bread and top each with 2 slices of cheese. Cover and cook to melt the cheese and toast the other side, 2 to 3 minutes. Grind a little pepper on each cheese toast. Serve immediately with the soup.
CHEESE WHIZ CREAM OF TOMATO SOUP
If you are a garlic lover, you might want to consider adding in about 1-2 tablespoons (or to taste) fresh chopped garlic to the tomato mixture. If possible, try to purchase only the spicy Clamato juice for this. The tomato mixture can be made even a day ahead (in fact it is even better if prepared ahead of time) pureed and left in the refrigerator until ready to use, just heat in the microwave before adding to the flour mixture. This is one of the best recipes for homemade tomato soup, so I really advise to double the recipe, you won't be able to stop eating this, it is that good! Serve with crusty bread rolls.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot simmer the tomatoes, onion, celery, broth, Clamato juice and dill until veggies are tender (about 20 minutes).
- Puree in a blender to a smooth consistency.
- In a Dutch oven or medium-size pot, melt butter, then whisk in flour to make a paste.
- Add in pepper to taste.
- Add in milk and half and half cream slowly; whisk to make a thick white paste.
- Stir in the tomato soup mixture and Cheese Whiz; stir until thick and hot.
- Season with salt and more pepper if desired to taste.
- Ladle into serving bowls.
- Sprinkle with grated Parmesan cheese if desired.
- Delicious!
Nutrition Facts : Calories 672.1, Fat 45, SaturatedFat 27.6, Cholesterol 141.8, Sodium 1676.2, Carbohydrate 47.6, Fiber 5.1, Sugar 15.2, Protein 22
HOMEMADE TOMATO-BASIL SOUP WITH CHEESE TOASTS
I really love the Tomato Basil soup from La Madeleine but it has a lot of butter and cream in it and this sounded like a healthier alternative. I got the recipe from the grocery store where I shop.
Provided by Babs in Toyland
Categories Vegetable
Time 20m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
- Add tomatoes, broth and basil and bring to a boil.
- Reduce heat and cook gently for ten minutes, stirring occasionally.
- Serve with cheese toasts (see below).
- For cheese toasts: Preheat oven to 350 degrees.
- Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
- Bake ten minutes until golden.
- Serve 2 cheese toasts with each bowl of soup.
TOMATO SOUP WITH CHEESE AND BACON TOASTIES
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
- Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
- In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.
Nutrition Facts : Calories 496 g, Fat 31 g, Fiber 4 g, Protein 19 g
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