GARDEN TOMATO SOUP
Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add. I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren. -Frances McFarlane, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1004mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
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
GARDEN-FRESH TOMATO SOUP
Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.-Charlotte Goldbery, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.
Nutrition Facts :
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
GARDEN FRESH TOMATO SOUP
Use only tomatoes fresh from the garden for this recipe. The storebought tomatoes make it too watery. I love romas, but any variety will work. My mom won't eat canned tomato soup, but LOVES this recipe. I've also made it for my vegetarian sister using vegetable stock instead of chicken.
Provided by kadiprimo
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes.
- Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently.
- Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.
Nutrition Facts : Calories 354.8, Fat 26.8, SaturatedFat 13.8, Cholesterol 60.1, Sodium 801.4, Carbohydrate 23.2, Fiber 3.1, Sugar 10.2, Protein 7.9
GARDEN FRESH TOMATO WATER SOUP
The best tomato soup - ever! Tomato water is what you extract when you de-seed tomatoes. Don't throw that water out! It has sooo much flavor and is the base for this soup.
Provided by Barkparkbarb
Categories Onions
Time 55m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch tomatoes after cutting an "x" into the blossom end by dropping them into boiling water for a few seconds, then plunge them into cool water. When cool, remove skins, cut tomatoes in half across the equator, and squeeze out seeds, gel, and water while working over a fine stainer on top of a bowl to catch the liquid. Chop tomatoes roughly, and place into a large pot. Scrape the gel and seeds against the bottom of the strainer with a spoon or your fingers, then discard the seeds. Put all the liquid from the bowl into the pot. In a medium skillet, heat oil over medium heat until rippling in the pan. Add the onion and carrot and saute for 4 minutes or until the onions are transparent. Add the garlic and saute 30 seconds. Add the onion mixture to the tomatoes in the pot, then add the tomato paste, water, chicken base (or you can use chicken bouillon), and the chopped tomatoes, as well as the salt and pepper. Simmer for 15 minutes. Add the basil during the last five minutes. Remove from the heat, stir in the cream, adjust the seasonings as needed to taste. Allow to cool then blend into a smooth puree. Reheat and serve.
Nutrition Facts : Calories 403.2, Fat 27.7, SaturatedFat 13.1, Cholesterol 69.9, Sodium 1160.2, Carbohydrate 34.3, Fiber 7.4, Sugar 19.1, Protein 10
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