Non Vegetarian Tomato Soup Recipes

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CREAMY TOMATO SOUP (NO CREAM)



Creamy Tomato Soup (No Cream) image

Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.

Provided by geome

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons canola oil
1 onion, chopped
1 tablespoon chopped garlic
4 cups canned tomatoes
3 slices bread, cubed
¼ cup chopped fresh basil
1 tablespoon brown sugar
2 tablespoons butter
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
  • Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 25.8 g, Cholesterol 15.3 mg, Fat 13.7 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 514.3 mg, Sugar 11 g

NON-VEGETARIAN TOMATO SOUP



Non-Vegetarian Tomato Soup image

This is a delicious, buttery soup. Originally made to pair with toasted tuna salad sandwiches, but we were too full to eat them! Courtesy of Micheal Chiarello.

Provided by Foxesinsockses

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can diced tomatoes
3/4 cup extra virgin olive oil
salt and freshly ground black pepper
1 stalk celery
1 carrot
1 yellow onion
2 minced garlic cloves
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaf (optional)
1/2 cup heavy cream (optional)

Steps:

  • Preheat oven to 450.
  • Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
  • Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
  • Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
  • While tomatoes roast, dice celery, carrot, onion, and garlic.
  • Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
  • Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
  • Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
  • Once everything's soft and well blended, add cream and basil.
  • Puree with an immersion blender or in a standing blender until smooth.

Nutrition Facts : Calories 456.6, Fat 46.9, SaturatedFat 9.4, Cholesterol 15.3, Sodium 261.1, Carbohydrate 8.7, Fiber 2.2, Sugar 4.8, Protein 2.8

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