CHUNKY TOMATO POTATO SOUP
Creamy soup filled with chunky vegetables.
Provided by Kitchen Kitty
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g
QUICK SPICY TOMATO SOUP
My daughter developed this soup recipe. Simple, but wonderful, and be careful-it's addictive! Served with tortilla chips, cheese, and sour cream for a knockout Tex-Mex meal.
Provided by Cathy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
- Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired. Heat through. Ladle hot soup into bowls over broken tortilla chips. Serve with shredded cheese and dollops of sour cream.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 13.4 g, Fat 3.9 g, Fiber 2.3 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 738.5 mg, Sugar 5.2 g
TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams
SIMPLE TOMATO SOUP
I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food. -Lanaee O'Neill, Chico, California
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. , Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1270mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
TANGY TOMATO SOUP
Another fabulous recipe from the Desparation Dinner ladies. I don't know why any one would want to open a can of condensed tomato soup when they can have homemade tomato soup in 20 minutes.
Provided by budgiesntiels
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a soup pot over medium-high heat.
- Add the onions and garlic and cook for 1 minute stirring often.
- Add tomatoes and their juice and the tomato sauce.
- Raise the heat to high, cover the pot and bring to a boil.
- Stir in the chicken broth.
- Cover the pot and bring the soup back to a boil.
- Reduce the heat ot low and simmer for 10 minutes to develope the flavor.
- Spoon the soup into individual serving bowls and sprinkle with cheese. Swirl it to leave ribbons or melted cheese in the soup.
TOMATO-GINGER SOUP
This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)
Provided by mersaydees
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
- IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
- Add stock to large saucepan and bring to the simmering point.
- Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
- Simmer for 2 minutes.
- Serve at once.
SPICY TOMATO SOUP
A warming spicy soup made to your own taste
Provided by fido66
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the chopped onion and bacon if using in a small knob of butter/oil for about 5 mins
- Add cubed potato and quatered tomatoes, sugar and water simmer gently with the lid on a pan until potato is well cooked. Allow to cool slightly
- Remove the bacon if using and pour the ingredients into a blender.
- Once blended add the seasonings and blend well and adjust to your taste.
- Pass through a sieve into a pan. At this point this soup is perfect for freezing. Add the milk and gently reheat and add fresh parsley is using. Serve with a chunk of fresh warm bread.
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