FRESH TOMATO SOUP
We used orange tomatoes for their beautiful color, but red tomatoes make a soup that's just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.
- Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes.
- Pass soup through a food mill set over a bowl to puree; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs if desired.
HOMEMADE TOMATO SOUP (FRESH TOMATOES)
Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.
Provided by Holly Nilsson
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
- Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
- Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
- Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
- Top with parmesan cheese, croutons or a drizzle of heavy cream.
Nutrition Facts : Calories 137 kcal, Carbohydrate 12 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 366 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CREAM OF FRESH TOMATO SOUP
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
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.
TOMATO SOUP
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Time 1h45m
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium
GARDEN-FRESH TOMATO SOUP
A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
Provided by paulajo917
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
- Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
- Whisk milk and cornstarch together in a bowl until dissolved.
- Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
- Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
- Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.2 g, Cholesterol 9.7 mg, Fat 5 g, Fiber 5.4 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 1408.8 mg, Sugar 14.1 g
CREAMY FRESH TOMATO SOUP
Serve your family this tangy creamy tomato soup decorated with basil leaves - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes.
- In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream.
- In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 15 g, TransFat 0 g
FRESH CREAM OF TOMATO SOUP
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.
FRESH TOMATO SOUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
- Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
- Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
- Provided by Chef Jim Coleman
FRESH TOMATO SOUP
When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.
Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1022mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
CHILLED FRESH TOMATO SOUP
Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
- In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 4 g
CHUNKY FRESH TOMATO SOUP
Make and share this Chunky Fresh Tomato Soup recipe from Food.com.
Provided by morelhunter
Categories One Dish Meal
Time 1h5m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Saute the vegetables in the butter in a large heavy pan until tender.
- Add 4 c.
- broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling.
- Reduce heat, simmer for 20 min.
- Blend flour with remaining broth; stir gradually into soup.
- cook until slightly thickened.
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