QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
CREAMY CHIPOTLE TOMATO BISQUE
Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
- Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
- Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 9.5 g, Cholesterol 61.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 10.8 g, Sodium 426.2 mg, Sugar 1 g
CHILLED TOMATO SOUP WITH CHIPOTLE CREAM
Categories Soup/Stew Tomato Freeze/Chill Bell Pepper Summer Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
- Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
- Divide soup among 6 bowls. Drizzle generously with chipotle cream.
SOUTHWEST CREAMY TOMATO SOUP
Try our Southwest Creamy Tomato Soup for a tasty twist on the classic recipe. Our Southwest Creamy Tomato Soup includes chipotle peppers and sour cream.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring all ingredients except sour cream to boil in saucepan on medium heat, stirring frequently.
- Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
- Stir in sour cream.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 17 g, Fiber 3 g, Sugar 12 g, Protein 3 g
CREAMY TOMATO CHIPOTLE SOUP
My recreation of a Whole Foods soup that they seem to have stopped making that a friend of mine was in love with. You can omit the cream and it will be just a more tomatoey spicy soup.
Provided by VanBakerGirl
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Oven to 400°F and line baking sheet with foil.
- Put tomatoes on pan skin side down, drizzle with olive oil and sprinkle with salt.
- Cut tops off the garlic, drizzle with olive oil and wrap in foil.
- Roast tomatoes and garlic in oven for 50 - 60 minutes (till tomatoes are.
- brown on the bottom and the garlic is soft).
- Blend tomatoes, chipotle peppers and canned tomatoesin blender or with hand blender in pot.
- Squish in roasted garlic and blend.
- In pot add in stock and vinegar. Heat.
- Add in cream, season and serve.
Nutrition Facts : Calories 316.5, Fat 23.2, SaturatedFat 12.3, Cholesterol 68.1, Sodium 124, Carbohydrate 23.7, Fiber 3.6, Sugar 8, Protein 6.9
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