QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
CREAMY TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 4 to 6 servings (about 7 cups)
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
- Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
QUICK AND EASY CREAM OF TOMATO SOUP
This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.
Provided by Rachel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
NAPA RIVER GRILL'S CREAMY TOMATO SOUP
This soup is the best tomato soup I've ever had. When you order it from the restaurant they put a layer of puff pastry on top of it and bake it in the oven. The original recipe called for 2 tablespoons of kosher salt but I thought it was just a tad too salty. However, by the next day the flavors had melded and it didn't seem to taste as salty as it did when it was first made.
Provided by smns65
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, heat the olive oil until shimmery.
- Add carrots, onions, and celery.
- Saute until soft, about 5 to 8 minutes.
- Add garlic and cook 1 minute more.
- Add white wine.
- Bring to a boil and reduce by half.
- Add unsalted butter and allow to melt.
- Stir in flour to form a paste.
- Add remaining ingredients.
- Bring to a boil, reduce heat and simmer 30 minutes.
- Remove bouquet garni.
- Puree soup with an immersion blender or in batches with a stand blender.
- Force soup through a strainer for a finer texture.
- Taste and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 337.2, Fat 26.6, SaturatedFat 14.7, Cholesterol 71.3, Sodium 1198.9, Carbohydrate 21.8, Fiber 4.2, Sugar 11, Protein 4.2
CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES
Steps:
- Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
- Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
- For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
- Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
EASY CREAMY TOMATO SOUP
Make and share this Easy Creamy Tomato Soup recipe from Food.com.
Provided by appetizerqueen
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine broth and tomatoes and garlic in medium saucepan over medium heat.
- When soup begins to bubble, stir in the heavy cream, whisk briskly and reduce heat to low. Simmer 10 minutes.
- Mix 2 tablespoons flour with 2 tablespoons water to make a thickening paste.
- Whisk paste mixture into soup then simmer 5-10 more minutes until desired thickness is obtained. (to make it thicker, whisk in additional past mixture).
- top with your favorite herbs, croutons, cheese, etc.
Nutrition Facts : Calories 307.6, Fat 23.6, SaturatedFat 14.1, Cholesterol 81.5, Sodium 1163.6, Carbohydrate 18.1, Fiber 2.9, Sugar 8, Protein 7.8
CREAMY TOMATO SOUP
Just made this soup... WOW quick and easy as well as low cal. Salt amount depends on the tomatoes you use... I have used 1+ teaspoons on some occasions. Enjoy! Core Weight Watchers Recipe - 2 points per serving. I Have made using low fat evaporated milk (couldn't find in data base) and it is delicious as well!
Provided by MMinMI
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium heat. Add leeks and garlic, cook until soft, about 2 minutes. Add oregano, cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
- Puree soup in pan using immersion blender, or (working in batches) transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid. Return puree'd tomato mixture to pan.
- Set pan over low heat and add milk. Simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper.
Nutrition Facts : Calories 134, Fat 4.8, SaturatedFat 2.2, Cholesterol 12.3, Sodium 480.4, Carbohydrate 20.3, Fiber 3.3, Sugar 8.3, Protein 4.9
CREAMY TOMATO SOUP
We love soup weather,(doesn't seem to last too long in Texas), and my dad came up with this easy recipe for tomato soup. He is a great cook!
Provided by lonestargal
Categories Low Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients into a saucepan. Heat to boiling. Remove from heat and blend with immersible hand blender. Serve.
Nutrition Facts : Calories 204.2, Fat 15.5, SaturatedFat 9.3, Cholesterol 54.3, Sodium 673.3, Carbohydrate 14.2, Fiber 2.2, Sugar 9.4, Protein 4.4
CREAMY TOMATO SOUP
Make and share this Creamy Tomato Soup recipe from Food.com.
Provided by Audrey M
Categories Brunch
Time 13m
Yield 4 2/3 cups
Number Of Ingredients 4
Steps:
- Combine soup and milk in a medium saucepan, stirring with a wire whisk.
- Add tomatoes and cheese.
- Cook over low heat until cheese melts and soup is hot.
Nutrition Facts : Calories 210.4, Fat 10.1, SaturatedFat 6.1, Cholesterol 33.9, Sodium 722.7, Carbohydrate 22.1, Fiber 1.7, Sugar 9.6, Protein 9.9
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