CREAMY TOMATO SOUP (NO CREAM)
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
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
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 Originally made to pair with toasted tuna salad sandwiches, but we were too full to eat them!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
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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