Microwave Fresh Tomato Soup For 2 Recipes

GARDEN FRESH TOMATO SOUP

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.

ROASTED TOMATO SOUP WITH FRESH BASIL FOR 2

Steps:

• Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly., In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.

ZESTY TOMATO SOUP FOR ONE

Steps:

• In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

FRESH TOMATO SOUP

Steps:

• In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.
• Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes.
• Pass soup through a food mill set over a bowl to puree; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs if desired.

FRESH TOMATO SOUP

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.

CHILLED FRESH TOMATO SOUP

Steps:

• Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
• In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.

MICROWAVE CREAM OF MUSHROOM SOUP FOR 2

Steps:

• In 2-quart casserole combine mushrooms, onion and butter.
• Microwave at High 3 to 4 minutes, or until onion is tender, stirring after half the time to coast with butter.
• Blend in flour.
• Stir in water and bouillon granules.
• Microwave at High 5 to 6 minutes, or until slightly thickened, stirring 2 or 3 times during cooking.
• Blend in cheese, white pepper, half and half and wine.
• Microwave at High 2 to 3 minutes, or until heated and cheese melts.

MICROWAVE FRESH TOMATO SOUP FOR 2

Steps:

• In 2-quart casserole combine juice, tomatoes, onion, celery, butter, sugar andd pepper.
• In small bowl mix flour and 1/4 cup hot water until smooth.
• Stir remaining 1 3/4 cups hot water and bouillon granules in 2-cup measure until dissolved.
• Pour broth into casserole.
• Blend in four mixture; cover.
• Microwave at High 10 to 15 minutes, or until tomatoes are tender and mixture is slightly thickened, stirring every 5 minutes.
• Press through wire strainer.
• Garnish with parsley or watercress, if desired.
• Cream of Tomato Soup: Blend 1/4 cup heavy whipping cream into prepared soup before serving.