Easytomatotortillasoup Recipes

SIMPLE TOMATO SOUP

Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

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

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

THE BEST EVER TOMATO SOUP

The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY TOMATO TORTILLA SOUP

Creamy Tomato Tortilla Soup image

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

Ingredients

2 (14 1/2 ounce) cans diced tomatoes and green chilies, do not drain
1 (15 ounce) can navy beans, do not drain
1/2 cup milk
3/4 teaspoon sea salt or 3/4 teaspoon salt, to taste
1/8 teaspoon black pepper (to taste)
2 tablespoons fresh parsley or 2 tablespoons fresh cilantro, minced
2 cups tortilla chips or 2 cups corn tortilla strips

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

EASY TOMATO TORTILLA SOUP

Easy Tomato Tortilla Soup image

I am looking forward to trying this super simple soup from Eden foods with some additions of my own.

Provided by Geema

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (29 ounce) cans diced tomatoes with green chilies, undrained
1 (15 ounce) can navy beans or 1 (15 ounce) can white kidney beans, undrained
1/2 milk or 1/2 soymilk
sea salt
fresh pepper
1 dash garlic powder
1 dash dried chipotle powder (optional)
2 tablespoons fresh cilantro, minced
2 cups julienned corn tortilla strips, fresh or baked until crispy.

Steps:

Place beans and tomatoes in a blender and puree until creamy.
Pour into a medium saucepan, add milk, and season with salt, pepper, garlic and chipotle.
Turn the heat to medium, stirring frequently, and bring almost to a boil.
Reduce the heat to low and simmer for 5 to 10 minutes.
Ladle into serving bowls and garnish each with cilantro and tortilla strips.

Nutrition Facts : Calories 211.2, Fat 1, SaturatedFat 0.1, Sodium 1900.8, Carbohydrate 42.7, Fiber 11.2, Sugar 0.4, Protein 11.6

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