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
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
HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE
Use your garden-fresh veggies and herbs in the summer or use your garden veggies and herbs that are frozen for winter use. Except for onions and garlic, which generally lose flavor when frozen raw, I freeze my extra summer crops (note that tomatoes should be allowed to ripen before freezing) and make a large pot of this soup in the winter. I came up with this by simply throwing things in an 8qt pot. I've since made it 4 more times and it really hits the spot on a cold winter day. It's gotten from those who've gotten some of my extras that didn't fit in my freezer (I tend to make as much as I need to use up my extra tomatoes).
Provided by Susan 2
Categories Vegetable
Time 2h40m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 16
Steps:
- Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot.
- Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later).
- Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool.
- Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup.
- If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers.
- To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.
Nutrition Facts : Calories 161, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.9, Sodium 1601.9, Carbohydrate 25.7, Fiber 6.6, Sugar 14.8, Protein 6.9
HEARTY TOMATO SOUP
This is a quick and simple recipe that you can whip up when you have no time to go down to the supermarket (plus it's a lot healthier than all the sugar you get others!) : D
Provided by 15granta
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel and finely slice the onion then put it in a pan with the oil for about 10 minutes until they are soft.
- Add the rest of the ingredients and simmer for 30 minutes.
- Let the mixture cool then pour it into a blender until it's smooth. Put it back in the saucepan to warm up before serving.
FRESH GARDEN TOMATO SAUCE
I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
- Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
- Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
- Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 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 :
FROZEN GARDEN TOMATOES FOR WINTER SOUPS AND SAUCES
This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing.
Provided by Dreamer in Ontario
Categories Vegetable
Time 10m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Core tomatoes, then freeze in freezer bags (don't bother peeling them).
- To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.
Nutrition Facts :
HEARTY GARDEN SPAGHETTI
My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
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