KENTUCKY TOMATO SOUP
This creamy tomato soup is delicious and has a twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden. Remember - the better the quality of the tomatoes, the better the taste of the soup.
Provided by LAGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
- Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.
Nutrition Facts : Calories 142 calories, Carbohydrate 10.5 g, Cholesterol 33.4 mg, Fat 11 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 6.7 g, Sodium 654.2 mg, Sugar 6 g
GYPSY SOUP
Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.
Provided by Yogi8
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
- Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
- Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
- Stir in soy sauce and serve.
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
GYPSY SOUP
A delicately spiced Spanish-style vegetable soup! The vegetables in this soup can be varied. Any orange vegetable can be combined with any green. For example, peas or green beans couple replace - or augment - the peppers. Carrots, pumpkin, or squash could fill in for the sweet potatoes. Innovate!
Provided by JamesyLynn
Categories Beans
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Heat a medium-sized saucepanful of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.
- Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery, and sweet potato, and saute over medium heat for about 5 minutes. Add salt, and saute for 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
- Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve.
Nutrition Facts : Calories 348.3, Fat 8.5, SaturatedFat 1.2, Sodium 913.4, Carbohydrate 61.8, Fiber 10, Sugar 9.3, Protein 10.2
GYPSY CAFE TOMATO SOUP RECIPE
Provided by á-174942
Number Of Ingredients 10
Steps:
- Heat oil in skillet over medium heat. Add onion and saute until tender, 5 minutes. Place onion and potato in food processor and puree until smooth. Combine tomato sauce and half-and-half in large saucepan. Bring to a boil and simmer 10 to 15 minutes. Add potato-onion mixture and cook, stirring occasionally, until thick and smooth. Add cheese. Mix chicken base with water and stir into soup. Simmer over low heat 5 to 10 minutes. Add dash oregano before serving. This recipe yields 4 to 6 servings. Each of 6 servings: 276 calories; 1,402 mg sodium; 31 mg cholesterol; 13 grams fat; 36 grams carbohydrates; 8 grams protein; 3.87 gram fiber.
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