BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
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.
SIMPLE TOMATO SOUP
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g
HOMEMADE TOMATO SOUP
This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.
Provided by Michelle Storm
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
- Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
- Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
- Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
- Stir in heavy cream and season soup with salt and pepper.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.9 g, Cholesterol 14 mg, Fat 7.2 g, Fiber 2.3 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 1180.2 mg, Sugar 5.4 g
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
REAL TOMATO SOUP
Creamy tomato soup is the stuff of childhood, and it's easy to make yourself. Emma Lewis shows you how
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Soup, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
- To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don't worry - it will go away). Gently simmer for about 5 mins until ready to serve.
Nutrition Facts : Calories 151 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
REAL YUMMY TOMATO SOUP
Well, I had 4 young kids to feed on a snow day, so I started to throw together a tomato bisque, using simple ingredients that I had in the house. Well, it was soooo good that I never got around to pureeing it. And, to my surprise, all 4 kids ate it up! But, I am telling you -- it is grown-up delicious! Kids of any age might enjoy Goldfish crackers with it. Sometimes I sprinkle a wee bit of smoked paprika on my bowl, but really, it is very tasty as is!
Provided by Dories Lori
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter and olive oil. Add the onions, and saute until transparent.
- Add the carrots and celery, and cook until soft, cooked, concentrated and a bit caramelized.
- Add the rest of the ingredients, bring to a simmer, and cook about 20 minutes.
- NOTES:.
- This is delicious as it is, but I sometimes puree about ½.
- It would probably be terrific fully pureed, maybe with some cream added. (Add less water.).
- Ingredient amounts can be adjusted to taste. I am pretty sure this would still be good with all olive oil, or veggie stock, or even no stock. Actually, the taste is very full, and more water could be added if desired.
- If you have the time, instead of the garlic powder, add a bit of crushed garlic with 1 T of water a couple of minutes before adding the tomatoes and water.
- Prep time is the chopping and opening cans. The Cooking time will include some mixing while sauteeing. Your number of servings can also vary.
Nutrition Facts : Calories 89.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 71.7, Carbohydrate 8.6, Fiber 1.5, Sugar 4.4, Protein 0.8
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