Creamy Tomato Soup Recipes

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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.

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.

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.

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

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 BASIL SOUP



Creamy Tomato Basil Soup image

I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons chopped green onion
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons sherry or additional chicken broth
2 tablespoons minced fresh basil
2 teaspoons sugar

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

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

CREAMY TOMATO SOUP- FROM SCRATCH



Creamy Tomato Soup- from scratch image

Another 'made from scratch' family favorite. The hardest part is cutting all of the tomatoes! I like to use Roma but any tomatoe you like will do. The half and half really adds great texture to the soup so don't cheat and add skim milk or other low fat milk. It will really take away from the great taste of the soup. The touch of cloves adds a special taste that will not be missed. A must have in this soup!

Provided by Michelle Kasper

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 lbs ripe roma tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups fresh vegetable broth
1/8 teaspoon ground cloves
salt and pepper, to taste
1/2 cup half-and-half

Steps:

  • Melt the butter with the oil over low heat in a pot.
  • Add the onion; wilt over low heat for 8 to 10 minutes.
  • Add the garlic during the last 2 minutes, stirring.
  • Sprinkle with flour and cook 3 minutes longer, stirring.
  • Add the tomatoes, tomato paste, sugar, and broth.
  • Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
  • Season with cloves, salt, and pepper.
  • Remove from heat.
  • Purée the soup in a food processor or blender, a small portion at a time.
  • Pour through a strainer into a pot.
  • Stir in the half-and-half.
  • Warm the soup before serving.

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.

SWEET & CREAMY TOMATO SOUP



Sweet & Creamy Tomato Soup image

I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.-Virgie Scarbro, Lgiugig, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

2 large onions, chopped
2 tablespoons butter
4 garlic cloves, minced
4 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
4 teaspoons brown sugar
2 bay leaves
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
3 tablespoons cold water
2 cans (12 ounces each) fat-free evaporated milk
Thinly sliced fresh basil leaves, optional

Steps:

  • In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.

Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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