Creamy Tomato Soup Recipes Recipe For Chili

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CHILI-BASIL TOMATO SOUP



Chili-Basil Tomato Soup image

A co-worker shared this recipe, and my husband and I both love it! We serve it with a fresh salad and bread. I hope it warms your tummy as it does ours! -Peggy Lund, Fort Collins, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 can (26 ounces) condensed tomato soup, undiluted
3 cups 2% milk
1 can (12 ounces) evaporated milk
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the first 7 ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired.

Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1204mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 10g protein.

TOMATO AND CHILLI SOUP RECIPE



Tomato and Chilli Soup Recipe image

Try this quick and tasty tomato and chilli soup recipe that will warm you through and fill you up - just what the doctor ordered.

Provided by Skint Chef

Categories     Side Dish

Time 35m

Number Of Ingredients 10

2 kgs fresh tomatoes (halved)
1 tbsp olive oil
1 tsp salt
1 tbsp sugar
1 chilli (deseeded (keep the seeds in if you want extra heat))
2 tsp garlic granules
750 ml vegetable stock
3 tbsp tomato puree
Handful basil (optional)
100 ml double cream

Steps:

  • Place the tomatoes, skin side up, on a large non-stick baking tray and drizzle with olive oil and salt. Cook on 200 C/gas mark 6 for approximately 15 minutes until the skins start to turn brown.
  • Remove the tomatoes from the oven and, using a pair of tongs, pinch the top of the skin and gently lift the skins from the tomatoes and discard. If the skins do not come off easily place back in the oven for a further 5 minutes.
  • Evenly sprinkle sugar over the tomatoes and then add the tomatoes along with any juices to a blender. Add the chilli and garlic granules and blend to a smooth consistency.
  • In a large saucepan, add your blended tomatoes, vegetable stock, tomatoes puree and chopped basil. Bring to the boil and simmer gently for 10 minutes. When it is nearly ready, add the cream and salt and pepper to taste.

EASY TOMATO SOUP CHILI



Easy Tomato Soup Chili image

Make and share this Easy Tomato Soup Chili recipe from Food.com.

Provided by Joanne Smith

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 can tomato soup (Family Size)
2 (15 ounce) cans dark red kidney beans
1 small onion
2 teaspoons chili powder
salt and pepper

Steps:

  • Brown onion and ground beef in large stock pot.
  • Add the seasonings and bring to a boil.
  • Reduce heat and simmer.
  • I like to simmer this for at least an hour, then taste test.
  • The trick is to let it simmer to mix the flavors.

Nutrition Facts : Calories 585.7, Fat 18.9, SaturatedFat 7.1, Cholesterol 77.1, Sodium 647.3, Carbohydrate 64.5, Fiber 17.6, Sugar 9.7, Protein 41.5

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.

ROASTED TOMATO SOUP RECIPE



Roasted Tomato Soup Recipe image

This creamy roasted tomato soup recipe is easy to make and huge on flavor, with fresh garden tomatoes, roasted bell peppers and a few other chili peppers of choice for the perfect touch of spiciness.

Provided by Mike Hultquist

Categories     Appetizer     Main Course     Soup

Number Of Ingredients 12

3 pounds fresh tomatoes (stems removed, sliced in half)
2 red bell peppers (stemmed, seeded, sliced in half lengthwise (~12 ounces total))
1 tablespoon olive oil + more as needed (+ more as needed)
1 large onion (chopped)
1 large bulb garlic (peeled and chopped)
1-2 hot peppers to taste (*optional - I used 2 devil's tongue peppers, but see my NOTES section on this)
2 cups chicken stock or vegetable stock
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon spicy chili flakes
½ cup heavy cream
FOR SERVING: Fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil

Steps:

  • Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
  • Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
  • While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
  • Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
  • Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
  • Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
  • Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
  • Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
  • Return the soup to the pot. Stir in the heavy cream and heat slightly through.
  • Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.

Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 547 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHILI MADE WITH TOMATO SOUP



Chili Made With Tomato Soup image

Since I didn't have any tomato sauce, I searched the web for a recipe using tomato soup. My husband liked it!

Provided by Cecelia Huddleston

Categories     Chili

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can tomato soup
1 soup can (1 1/2 cups) canned beef broth
dash of salt
2 teaspoons chili powder
shredded cheese for garnish, optional

Steps:

  • 1. Brown ground beef and onion in skillet. Add soup, broth, salt and chili powder. Reduce heat and simmer. Garnish with shredded cheese, if desired.

EASY TOMATO SOUP CHILI CON CARNE



Easy Tomato Soup Chili Con Carne image

Tomato soup has a richer flavor than regular tomato sauce so you don't need to add a lot of extras to this recipe to have a winner. Serve with some bread for a hearty meal, add some cheese and turn it into a dip, or layer it with tortillas in a casserole dish and bake it for a Mexican-style lasagna.

Time 25m

Yield 6

Number Of Ingredients 8

1 pound ground beef
1 cup chopped onion
1 clove garlic, minced
2 tablespoons chili powder
1 can (10.5 ounce size) condensed tomato soup
1 can (15 ounce size) kidney beans, rinsed and drained
1 tablespoon malt vinegar
1/4 teaspoon salt

Steps:

  • Brown the ground beef in a large saucepan over medium-high heat, stirring frequently. Drain off any excess grease. Add the onion, garlic, and chili powder to the pan. Cook, stirring frequently, until the onion is soft. Add the tomato soup, kidney beans, vinegar, and salt. Bring the chili to a boil then reduce the heat to a simmer. Let cook, uncovered, for 15 minutes, stirring occasionally. Serve the chili hot with any desired toppings such as sour cream, shredded cheese, sliced jalapenos, etc.

Nutrition Facts :

30 BEST CREAMY SOUPS



30 Best Creamy Soups image

These creamy soup recipes are so comforting and delicious. From tomato to broccoli cheddar to vegetable, there's a soup for everyone on this list!

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 30

Chicken Gnocchi Soup
Creamy Tomato Soup
Cream of Mushroom Soup
Broccoli Cheddar Soup
Creamy Onion Soup
New England Clam Chowder
Creamy Tortellini Soup
Potato Soup
Cream of Broccoli Soup
Butternut Squash Soup
Cream of Asparagus Soup
Creamy Vegetable Soup
Creamy Roasted Carrot Soup
Pumpkin Soup
Creamy Sweet Potato Soup
Lobster Bisque
Creamy Roasted Cauliflower Soup
Cream of Celery Soup
Ham and Potato Soup
Lentil Soup
Creamy Chicken Noodle Soup
Spinach Artichoke Soup
Irish Parsnip Soup
Creamy Chicken and Rice Soup
15 Bean Soup
Creamy Cheddar Cheese Soup
Creamy Reuben Soup
Creamy Cabbage Soup
Potato Leek Soup
White Chicken Chili

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a creamy soup in 30 minutes or less!

Nutrition Facts :

CROCK POT CHILI SOUP



Crock Pot Chili Soup image

7-Can Chili Soup altered from Gooseberry Patch's Slow-Cooker Christmas Favorites

Provided by Cris

Categories     Soup

Time 4h15m

Number Of Ingredients 9

1 lb ground beef
1 onion (diced)
30 oz chili with or without beans ((2-15 oz cans))
15.25 oz can corn
15 oz mixed vegetables
29 oz can diced tomatoes ((2-14.5 oz cans) We used the roasted garlic and onion-- yum!)
10.75 oz can tomato soup
2 cups beef broth or water
Garnish: sour cream (shredded cheddar cheese)

Steps:

  • Brown your ground beef and onion in a skillet over medium heat and drain.
  • Place beef and onions in your crock pot.
  • Add all ingredients in cans (liquid and all) and broth/water.
  • Stir.
  • Cover and cook on low for 4 hours.
  • Serve with sour cream and shredded cheddar cheese.

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