Frische Tomatensuppe Fresh Tomato Soup Recipes

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GARDEN FRESH TOMATO SOUP



Garden Fresh Tomato Soup image

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

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

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

GARDEN-FRESH TOMATO SOUP



Garden-Fresh Tomato Soup image

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

7 cups chopped fresh tomatoes (with seeds and juice)
1 onion, finely chopped
1 cup finely chopped carrots
3 cloves garlic, crushed
1 teaspoon extra-virgin olive oil, or more to taste
2 cups chicken broth
2 teaspoons salt, or to taste
¾ teaspoon white sugar
¾ teaspoon dried dill weed
½ teaspoon ground black pepper
¼ teaspoon celery salt
¼ teaspoon ground cloves
1 cup skim milk
1 tablespoon cornstarch
1 ½ teaspoons butter
5 large fresh basil leaves, or more to taste
¼ cup grated Parmesan cheese, or to taste
2 tablespoons shredded fresh basil, or to taste

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

FRESH TOMATO SOUP



Fresh Tomato Soup image

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

6 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
9 garlic cloves, crushed
6 sprigs marjoram, plus more for garnish
7 pounds ripe orange or red tomatoes (about 14), coarsely chopped
1 teaspoon sugar
Coarse salt and freshly ground pepper

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.

FRESH TOMATO SOUP



Fresh Tomato Soup image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Filippo Berio® Extra Virgin Olive Oil plus some, for drizzling
1 onion, diced
4 garlic cloves, minced
1 tablespoon flour
3/4 cup low sodium, fat free chicken stock
9 medium to large ripe heirloom tomatoes, coarsely chopped
1 teaspoon dried thyme
1/2 teaspoon dried basil
Kosher salt and white pepper
1/2 teaspoon lemon zest

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



Fresh Tomato Soup image

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

1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups water
6 medium tomatoes, peeled and diced
1 tablespoon minced fresh parsley
1-1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper

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.

CHILLED FRESH TOMATO SOUP



Chilled Fresh Tomato Soup image

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

2 pounds beefsteak or plum tomatoes, cored and quartered
1 1/2 cups canned tomato juice
1 tablespoon finely grated, peeled fresh ginger
1 teaspoon ground coriander
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
4 tablespoons freshly squeezed lime juice (from 2 to 3 limes)
Coarse salt and ground pepper
1/2 cup plain low-fat yogurt
Flatbread, for serving (optional)

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

FRISCHE TOMATENSUPPE (FRESH TOMATO SOUP)



Frische Tomatensuppe (Fresh Tomato Soup) image

Make and share this Frische Tomatensuppe (Fresh Tomato Soup) recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 medium tomatoes or 2 lbs Italian plum tomatoes
1 tablespoon tomato paste
1/2 teaspoon basil, dried
1 onion, chopped
1/4 teaspoon pepper, freshly ground
1 stalk celery, chopped
1/2 teaspoon salt
2 cups chicken broth
1/2 cup yogurt

Steps:

  • Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt.
  • Simmer uncovered 30 minutes.
  • Strain to remove tomato skins and seeds.
  • Adjust seasonings.
  • Garnish with spoonfuls of yogurt.

Nutrition Facts : Calories 87.7, Fat 2.1, SaturatedFat 0.9, Cholesterol 4, Sodium 736.2, Carbohydrate 13, Fiber 3, Sugar 8.5, Protein 5.6

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