No Soup For You French Tomato Soup Recipes

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'NO SOUP FOR YOU' FRENCH TOMATO SOUP



'No Soup For You' French Tomato Soup image

Exotic spices and flavors of fresh tomatoes from the garden blend with onions, garlic, fresh herbs, dry vermouth and Gorgonzola cheese to present a gourmet soup to serve in an hour. Fills the kitchen with aromas of herbs and spices as it simmers. Serve with French bread or other crusty breads; just add a tossed salad with a mild balsamic vinegar and olive oil and a sprinkle of onion salt and pinch of sugar.

Provided by PJ's kitchen

Categories     Tomato Soup

Time 1h

Yield 6

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, or more as needed
1 large onion, chopped
½ teaspoon salt
freshly ground black pepper to taste
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
2 pounds fresh tomatoes - peeled, seeded and chopped
¼ cup dry vermouth, or to taste
2 cups chicken broth
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 cloves garlic, thinly sliced
¼ teaspoon freshly ground cinnamon
1 (4 ounce) container crumbled Gorgonzola cheese

Steps:

  • Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir until golden brown, about 12 minutes; season with salt, black pepper, dried basil, dried oregano, and dried thyme. Cook until dried herbs are fragrant, about 1 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the chicken broth. Bring soup back to a boil, and reduce heat to a simmer. Mix in the fresh basil, oregano, thyme, and garlic. Cover pot, and cook until tomatoes are tender, about 20 minutes, stirring occasionally.
  • Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 10.9 g, Cholesterol 21.7 mg, Fat 10.4 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 4 g, Sodium 710.4 mg, Sugar 6.2 g

PROVENçAL TOMATO AND BASIL SOUP



Provençal Tomato and Basil Soup image

I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h

Yield Serves four

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 small onion, chopped
4 to 6 garlic cloves (to taste), minced
Salt to taste
2 pounds tomatoes, cored and diced, or 1 28-ounce can chopped tomatoes with juice
Pinch of sugar
2 large sprigs basil, or about 16 leaves, plus 2 tablespoons slivered basil for garnish
1 quart water
1 Parmesan rind (optional)
Freshly ground pepper to taste
1/4 cup rice or tapioca
Garlic croutons (thin slices of baguette, lightly toasted and rubbed with a cut garlic clove)
Grated or shaved Parmesan

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
  • Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.

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