HEIRLOOM TOMATO FISH SOUP
I discovered this combination of ingredients at Whole Foods, where you will likely have to go to find the most most important ingredients: the tomatoes, salt, and spice. It's very easy, quick, and nutritious. A winning combination.
Provided by nancysmithwp
Categories Lactose Free
Time 20m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Slice the tomatoes into quarters.
- Place fish and tomatoes in big oven-safe pot.
- Sprinkle with salt and spice. The Borsari salt is strong, so use half of what you would use for regular salt.
- Broil or bake for 10 minutes. Add any optional ingredients except leafy greens. Create your own favorite optional ingredients.
- Continue cooking until fish is done and tomatoes have turned into a mushy liquid, approximately 10 minutes.
- Add leafy greens and continue cooking for a couple of minutes until they are wilted.
Nutrition Facts : Calories 308.3, Fat 2.6, SaturatedFat 0.5, Cholesterol 155.8, Sodium 1386.7, Carbohydrate 2.3, Fiber 0.7, Sugar 1.6, Protein 65.2
HEIRLOOM TOMATO SOUP
Yummy soup made with heirloom tomatoes! A great mix between traditional tomato soup and French onion. This is great with some toasted garlic Italian bread!
Provided by Brandy Kozloski
Time 3h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
- Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
- Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
- Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
- Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
- Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 16.5 g, Cholesterol 24.4 mg, Fat 13.7 g, Fiber 4.5 g, Protein 13.3 g, SaturatedFat 5.1 g, Sodium 595.2 mg, Sugar 5.9 g
HEIRLOOM TOMATO SOUP
During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 20 servings (5 quarts).
Number Of Ingredients 10
Steps:
- In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 356mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PHILIPPE BERTINEAU'S CHILLED HEIRLOOM TOMATO SOUP
Provided by Jonathan Reynolds
Categories project, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes). Cover and sweat for 10 minutes, until soft but not brown. Add the bouquets garnis and tomatoes to 3 cups water. Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.
- Transfer the mixture to a large heatproof bowl and cool in a container of ice and water. (This will allow the tomatoes to retain their color.)
- Remove the bouquets garnis and, in batches, puree the mixture in a blender. Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt. Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.
- Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1034 milligrams, Sugar 12 grams
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