TOMATO-TORTILLA SOUP
Provided by Ellie Krieger
Categories main-dish
Time 53m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
- Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
- Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
CREAMY TOMATO TORTELLINI SOUP RECIPE - (4.4/5)
Provided by SherryA
Number Of Ingredients 12
Steps:
- Sauté garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices, and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.
TOMATO TORTELLINI SOUP
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
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
EASY TORTILLA SOUP
A friend passed this on to me. It is wonderful besides being so easy.
Provided by SIKES
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 2
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.
Nutrition Facts : Calories 976.9 calories, Carbohydrate 103.6 g, Cholesterol 74.4 mg, Fat 50.2 g, Fiber 10.5 g, Protein 34 g, SaturatedFat 16.3 g, Sodium 3959.5 mg, Sugar 6.4 g
CREAMY TOMATO TORTILLA SOUP
This recipe is from "Eating Well" magazine, February/March 2006. This is an excellent variation to regular tomato soup. Delicious!
Provided by SouthernBell2627
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place beans and tomatoes in a blender and puree until creamy.
- Pour into a medium saucepan, add sea salt and milk.
- Increase heat to medium, stirring frequently and bring to an almost boil.
- Reduce the flame to low and simmer 5 minutes.
- Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.
Nutrition Facts : Calories 160, Fat 1.6, SaturatedFat 0.6, Cholesterol 3.4, Sodium 1222.4, Carbohydrate 29.4, Fiber 9, Sugar 0.3, Protein 9
CREAMY TOMATO SOUP
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
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.
TORTILLA TOMATO SOUP
This smooth soup is big on flavor! Low fat, low carbs, but you would never know it! Can substitute vegetable stock to make it vegetarian.
Provided by Vicki in CT
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
- Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
- Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
- Pour back in pan and reheat.
- Serve with crispy tortilla strips, sliced avacado, grated cheese.
Nutrition Facts : Calories 180.3, Fat 8, SaturatedFat 1.5, Cholesterol 7.2, Sodium 355.3, Carbohydrate 19.8, Fiber 2.2, Sugar 6.6, Protein 7.8
SWEET & CREAMY TOMATO SOUP
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
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
CREAM OF TORTILLA SOUP
Provided by Karen Heist
Categories Soup/Stew Cheese Sauté Kid-Friendly Bon Appétit Pennsylvania Small Plates
Yield Serves 6
Number Of Ingredients 15
Steps:
- Bring chicken broth to boil in small saucepan over medium heat.
- Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
- Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.
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