Creamy Tomato Soup From Linton Hopkins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY TOMATO SOUP



Creamy Tomato Soup image

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

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

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.

HOMEMADE CREAMY TOMATO SOUP



Homemade Creamy Tomato Soup image

This smooth, creamy soup is easy to sip out of your favorite mug and is a satisfying accompaniment to homey grilled-cheese sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes
5 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 sprigs fresh oregano, plus more for garnish
1/2 cups half-and-half
Salt and freshly ground black pepper

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.
  • Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.
  • Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.

CREAMY TOMATO SOUP FROM LINTON HOPKINS



Creamy Tomato Soup from Linton Hopkins image

Making classic, creamy tomato soup at home is easier than you might think with this recipe from Restaurant Eugene chef Linton Hopkins. Serve it with Savory Cheese Waffles for a delicious kid-friendly meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

4 (28-ounce) cans peeled whole tomatoes
1/4 cup olive oil
Fleur de sel
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup sliced sweet onion, such as Vidalia
2 cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
1/4 teaspoon cayenne pepper
2 cups homemade or store-bought low-sodium chicken stock
6 fresh basil leaves
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Strain tomatoes in a colander set over a medium bowl; set juices aside. Remove tough inner membrane from tomatoes and lay flat on a rimmed baking sheet; drizzle with olive oil and season with fleur de sel and black pepper. Transfer to oven and cook until just beginning to brown, about 10 minutes. Remove from oven and set aside.
  • Melt butter in a large saucepan over medium heat. Add onions, garlic, thyme, bay leaf, and cayenne pepper; cook, stirring until onions are soft and translucent, about 10 minutes. Add roasted tomatoes, reserved juice, and 1 teaspoon fleur de sel. Bring to a simmer and cook for 10 minutes. Add chicken stock and cook 10 minutes more.
  • Remove from heat and add basil; let stand 3 minutes. Remove basil, thyme, and bay leaf. Pass tomato mixture through a food mill fitted with a fine disk into a medium saucepan. Add cream and stir to combine; gently reheat soup until warmed through. Season with salt and pepper and serve.

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings (about 7 cups)

Number Of Ingredients 15

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
  • Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
  • Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
  • Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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

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.

BEST TOMATO SOUP EVER



Best Tomato Soup Ever image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Steps:

  • To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
  • Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
  • Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
  • Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
  • Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
  • Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
  • Serve the soup warm!

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
5 slices stale bread, such as sourdough, quartered
3 cloves garlic, smashed and peeled
1 red onion, chopped
Kosher salt
2 tablespoons tomato paste
1 cup vegetable stock
Two 28-ounce cans crushed tomatoes
4 sprigs fresh basil
1 cup heavy cream
1 tablespoon honey

Steps:

  • Place a Dutch oven over medium-high heat. Add the olive oil and heat until just fragrant. Place 8 quarters of the bread into the hot oil and fry until golden brown, about 30 seconds on each side. Remove the bread and set aside for serving.
  • Add the garlic, onions and 1/2 teaspoon salt to the oil. Cook, stirring frequently, until the onions start to lose their color and soften, about 8 minutes. Add the tomato paste and cook until caramelized, about 1 minute more. Pour in the vegetable stock, canned tomatoes and basil and stir to combine. Swirl 1/2 cup water in each can of tomatoes and pour into the soup. Bring to a simmer, reduce the heat to low and simmer until the onions are soft, about 30 minutes.
  • Meanwhile, rip the remaining bread into bite-size pieces and submerge them in the cream in a medium bowl.
  • Puree the soup until smooth using an immersion blender. Add the cream and bread. Puree again until free of any lumps. Stir in the honey and taste for seasoning. Serve warm, each bowl topped with an olive oil crouton.

QUICK CREAMY TOMATO SOUP



Quick Creamy Tomato Soup image

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

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

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.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Much better than brand name soups, if you like homemade. Creamy and flavorful.

Provided by Karen Gibson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 8

2 large tomatoes, chopped
½ cup chopped onion
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk

Steps:

  • Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
  • In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 29.4 g, Cholesterol 19.5 mg, Fat 15.9 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 5 g, Sodium 235 mg, Sugar 19.1 g

CLINTON KELLY'S CREAM OF TOMATO SOUP



Clinton Kelly's Cream of Tomato Soup image

Make and share this Clinton Kelly's Cream of Tomato Soup recipe from Food.com.

Provided by Kerena

Categories     Vegetable

Time 1h5m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 9

2 (28 ounce) cans san marzano tomatoes (whole and peeled)
1 large white onion (sliced thinly)
8 garlic cloves (peeled and smashed)
olive oil
salt and pepper
3 cups chicken stock
4 sprigs fresh thyme (leaves picked)
3/4 cup heavy cream
1/2 cup basil leaves, picked

Steps:

  • Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
  • Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
  • Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
  • Pour into bowls and top with a thin strips of fresh basil.

Nutrition Facts : Calories 208.4, Fat 12.9, SaturatedFat 7.3, Cholesterol 44.4, Sodium 563.3, Carbohydrate 19.5, Fiber 3.3, Sugar 9.3, Protein 6.5

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

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

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

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

HOMEMADE CREAMY TOMATO SOUP



Homemade Creamy Tomato Soup image

"I first tasted this at a restaurant, and the waiter shared the ingredients. I modified it, and now people say it's the best tomato soup they've had! I almost hate to share the recipe since it reveals how easy it is!" Beth Ann Slough - Mountville, PA

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 can (29 ounces) tomato sauce
1 cup heavy whipping cream
1-1/2 teaspoons brown sugar
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash hot pepper sauce
Salad croutons, shredded cheddar cheese, quartered grape tomatoes and/or thinly sliced green onions

Steps:

  • In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese, tomatoes and/or onions.

Nutrition Facts : Calories 263 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 1115mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

SLOW COOKER CREAMY TOMATO SOUP



Slow Cooker Creamy Tomato Soup image

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Provided by faithloren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h30m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
2 (28 ounce) cans Italian-style plum tomatoes, drained
4 cups vegetable broth
1 (28 ounce) jar tomato sauce
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon white sugar
2 cups half-and-half

Steps:

  • Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
  • Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
  • Puree the soup using an immersion blender.
  • Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g

CREAMY TOMATO SOUP



Creamy tomato soup image

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Provided by Sarah Cook

Categories     Lunch, Soup

Time 1h15m

Yield Serves 6 adults and 6 kids

Number Of Ingredients 13

3 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
300g carrot, chopped
500g potato, diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk

Steps:

  • Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
  • Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
  • To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium

CREAMY TOMATO AND CREAM CHEESE SOUP



Creamy Tomato And Cream Cheese Soup image

Baking the tomatoes adds depth to the flavor of this soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Yield 11

Number Of Ingredients 16

2 (29 ounce) cans diced tomatoes
2 stalks celery, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 tablespoons margarine
½ pound mushrooms, chopped
1 onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon white sugar
8 cups beef stock
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 (3 ounce) package cream cheese
salt and pepper to taste
3 tablespoons chopped fresh parsley

Steps:

  • Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
  • In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
  • Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
  • Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g

TOMATO SOUP



Tomato Soup image

This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious lunch, and pairs perfectly with our Grilled Cheese recipe.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 6 cups

Number Of Ingredients 7

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic, chopped
24 ounces canned whole plum tomatoes
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  • Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  • Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

RICH AND CREAMY TOMATO SOUP



Rich and Creamy Tomato Soup image

"My husband, who doesn't like tomato soup, really likes this rich and creamy version," informs Marie Keyes of Cheney, Washington. "It's easy, but it tastes like you put a lot of work into it. When I share it with co-workers, everyone loves it."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups milk
1 teaspoon sugar
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon paprika
1/8 to 1/4 teaspoon garlic powder
1 package (8 ounces) cream cheese, cubed

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.

Nutrition Facts : Calories 157 calories, Fat 5g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 457mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CREAMY TOMATO SOUP (NO CREAM)



Creamy Tomato Soup (No Cream) image

Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.

Provided by geome

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons canola oil
1 onion, chopped
1 tablespoon chopped garlic
4 cups canned tomatoes
3 slices bread, cubed
¼ cup chopped fresh basil
1 tablespoon brown sugar
2 tablespoons butter
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
  • Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 25.8 g, Cholesterol 15.3 mg, Fat 13.7 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 514.3 mg, Sugar 11 g

CREAMY TOMATO SOUP



Creamy Tomato Soup image

I can a lot of tomato juice, which makes this recipe even more economical. My husband really enjoys this soup, so I like to pack it in his lunch.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

Steps:

  • In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.

Nutrition Facts : Calories 143 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 937mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

More about "creamy tomato soup from linton hopkins recipes"

CREAMY TOMATO SOUP FROM LINTON HOPKINS | TOMATO SOUP …
creamy-tomato-soup-from-linton-hopkins-tomato-soup image
Feb 10, 2014 - Chef Linton Hopkins shares his recipe for creamy, hearty homemade tomato soup. Feb 10, 2014 - Chef Linton Hopkins shares his recipe for creamy, hearty homemade tomato soup. Pinterest. Today. …
From pinterest.com


CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE AND KATE
2021-04-13 Instructions. In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
From cookieandkate.com


CREAMY TOMATO SOUP - CHEF JULIE HARRINGTON, RD
2016-12-22 Add the onions, celery, thyme, garlic, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes with their juice, 1 1/2 cups of water, the cashews, and tomato paste. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until the soup begins to thicken, about 20 minutes.
From julieharringtonrd.com


CREAMY INSTANT POT TOMATO BASIL SOUP WITH CANNED TOMATOES
2020-02-21 Step-3: Using immersion blender, puree mixture until smooth (if you do not own one, puree everything in a blender and transfer back into the instant pot. Step-4: Bring to a boil again and continue cooking for 5-8 minutes, to thicken. Step-5: Stir in heavy cream, honey and chopped basil. Cook for another minute.
From kitchenathoskins.com


CREAMY TOMATO SOUP FROM LINTON HOPKINS
Feb 9, 2014 - Chef Linton Hopkins shares his recipe for creamy, hearty homemade tomato soup. Feb 9, 2014 - Chef Linton Hopkins shares his recipe for creamy, hearty homemade tomato soup. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or …
From in.pinterest.com


THE BEST HOMEMADE CREAMY TOMATO SOUP (QUICK & EASY RECIPE)
2020-10-24 Reduce heat to low and simmer for 10-15 minutes. Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches, then return to pot. Return to heat, stir …
From everydayeasyeats.com


CREAMY TOMATO SOUP - THE DARING GOURMET
2019-08-24 Instructions. Heat the butter and olive oil in a medium stock pot over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the carrots and garlic and cook for another 4-5 minutes. Add the tomatoes and tomato paste and cook for another 4-5 minutes.
From daringgourmet.com


BEST CREAMY TOMATO SOUP RECIPE {30 MINUTES} - INSIDE BRUCREW LIFE
2019-01-17 Pour the tomatoes, broth, and garlic in a large pot. Bring to a boil over medium heat. Reduce heat and simmer for 2-3 minutes. (taste the mixture and if it is bitter or sour, add ¼-1/2 tsp. baking soda to neutralize the flavor) Stir ¼ cup hot soup into the heavy cream to temper it.
From insidebrucrewlife.com


RECIPES USING TOMATO SOUP - CAMPBELL SOUP COMPANY
Recipes Using Tomato Soup. Who would guess Campbell’s Condensed Tomato soup could be so versatile! It’s not only delicious as a soup, but it also forms the base for these easy, great tasting recipes. Surprise your family and open up possibilities by adding a different recipe to your menu each week!
From campbells.com


CREAMY TOMATO SOUP WITH GRILLED CHEESE “CROUTONS”
2012-11-25 Directions: Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes ...
From damndelicious.net


CREAMY TOMATO SOUP - PLAIN CHICKEN
2018-10-10 To make the parmesan crisps, heat the oven to 400ºF. Arrange fresh shredded parmesan cheese in a circle on a parchment lined baking pan and bake for 5 minutes. Feel free to sprinkle the crisps with some garlic or Italian seasoning. This Creamy Tomato Soup really hit …
From plainchicken.com


CREAMY TOMATO SOUP WITH BUTTERY CROUTONS RECIPE
Directions. Instructions Checklist. Step 1. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion …
From foodandwine.com


EASY CREAMY TOMATO SOUP - DINNER, THEN DESSERT
2018-03-02 Add in the salt and pepper and flour and whisk well until the flour is cooked for roughly 30 seconds and fully incorporated. Add in the broth slowly while whisking. Add in the tomatoes, tomato paste and sugar. Lower the heat to low and let cook for 20 minutes. Using an immersion blender, blend until completely smooth.
From dinnerthendessert.com


CREAM OF TOMATO SOUP - RICARDO CUISINE
Ingredients. 2 carrots, peeled and diced; 1 onion, chopped 2 cloves garlic, finely chopped 2 tablespoons (30 ml) olive oil; 2 cans 28 oz (796 ml) plum tomatoes
From ricardocuisine.com


CREAMY TOMATO SOUP RECIPE | BON APPéTIT
2012-10-01 Step 2. Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 ...
From bonappetit.com


LINTON HOPKINS, CHEF AND FOUNDER - HOPKINS AND COMPANY | FOOD …
The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. “It’s Georgia on a plate. “It’s Georgia on a plate.
From foodandwine.com


BEST EVER CREAMY HOMEMADE TOMATO SOUP (LIFE-CHANGING)
Add baking soda, tomatoes and sugar. Simmer 10 minutes, then blend (either with an immersion blender, or in small batches in a regular blender - careful, hot liquids will explode out if you overfill!). Add salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned. 4.9.
From foodess.com


20 MINUTE CREAMY TOMATO SOUP {VIDEO} - THE RECIPE REBEL
2020-04-15 Add basil, sugar, salt and pesto. Cook and stir 1 minute. Add milk and whisk until combined. Cook and whisk on medium heat until thickened, stirring often. Add tomatoes, tomato paste, and Parmesan if using, and stir until combined. Puree with an …
From thereciperebel.com


CREAMY TOMATO SOUP WITH PARMESAN CRISPS RECIPE | COOKING LIGHT
Step 1. Heat olive oil in a large saucepan over medium-high. Add onion, carrot, and garlic; sauté until onion is golden, about 5 minutes. Stir in tomato paste; cook 1 minute. Add tomatoes and broth; bring to a simmer. Cook 6 minutes. Stir in half-and-half and salt. Step 2. Place tomato mixture in a blender.
From cookinglight.com


CREAMY TOMATO SOUP (+ VIDEO) - FAMILY FOOD ON THE TABLE
Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute. Add the tomatoes, broth and seasonings and bring to a simmer. Reduce the heat to medium low and simmer for 15 minutes.
From familyfoodonthetable.com


CREAMY TOMATO SOUP RECIPE | LAND O’LAKES
How to make. STEP 1. Place tomatoes in food processor bowl fitted with metal blade. Cover; process until finely chopped. STEP 2. Melt butter in 3-quart saucepan until sizzling; add onion. Cook over medium heat 4-6 minutes or until onion is softened. Stir in flour, salt and pepper; continue cooking 1 minute or until smooth and bubbly. STEP 3.
From landolakes.com


6 INGREDIENT CREAMY ROASTED TOMATO SOUP. - HALF BAKED HARVEST
2017-08-17 Instructions. 1. Preheat the oven to 425 degrees F. 2. In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.
From halfbakedharvest.com


CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE
2013-08-26 Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
From skinnytaste.com


EASY HOMEMADE CREAMY TOMATO SOUP - THE BUSY BAKER
2020-05-11 Cook well over medium-low heat for about 15-20 minutes. Reduce the heat to low and add the cream. Stir to combine, and then puree with a hand blender (or in your blender) until creamy and smooth, and serve.
From thebusybaker.ca


PANERA CREAMY TOMATO SOUP COPYCAT RECIPE - THE NOVICE CHEF
2020-11-21 Instructions. In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes. Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar.
From thenovicechefblog.com


CREAMY TOMATO SOUP — LAUREN LANE CULINARIAN
2020-10-05 Place rack in the middle of the oven; Pre-heat oven to 400 degrees; Wash and cut tomatoes in half the long way. Place on a rimmed sheet pan cut side up.
From lauren-lane.com


CREAMY TOMATO SOUP | RECIPE - THE ANTHONY KITCHEN
2018-02-04 Add the garlic and saute 1-2 minutes longer. Add in the crushed and fire roasted tomatoes along with sugar, salt, pepper, broth, bay leaf, and thyme. Allow to come to a simmer and reduce heat to medium-low. Allow to briskly simmer, uncovered, for 20-25 minutes until slightly reduced, stirring occasionally.
From theanthonykitchen.com


CREAMY TOMATO SOUP | KING ARTHUR BAKING
In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes. In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the ...
From kingarthurbaking.com


CREAMY TOMATO BACON SOUP - MELANIE MAKES
2020-02-20 How to Make Creamy Tomato Bacon Soup. [1] Add butter to a large dutch oven. [2] Melt butter over medium heat. [3] Add onion and cook until beginning to soften, about five minutes. [5] Add flour and stir until there is no dry flour remaining and mixture begins to darken. [6] Add chicken broth and diced tomatoes.
From melaniemakes.com


Related Search