Recipe For Tomato Soup Homemade

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TOMATO SOUP



Tomato soup image

To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September

Provided by Jeni Wright

Categories     Dinner, Lunch, Soup

Time 1h45m

Yield serves 4 for lunch or 6 as a starter

Number Of Ingredients 9

1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
2 squirts of tomato purée (about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Steps:

  • Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
  • Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
  • Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
  • Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
  • Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
  • Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium

TOMATO SOUP



Tomato soup image

Making your own tasty tomato soup is so easy! This one's a simple classic.

Provided by Jamie Oliver

Categories     Vegetables Recipes     Jamie's Ministry of Food     Vegetables     Tomato

Time 45m

Yield 6

Number Of Ingredients 9

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil (15g)

Steps:

  • Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
  • Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
  • Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
  • Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour - trust me!).
  • Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
  • Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
  • Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Nutrition Facts : Calories 122 calories, Fat 5.2 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.6 g protein, Carbohydrate 17.6 g carbohydrate, Sugar 15.9 g sugar, Sodium 0.9 g salt, Fiber 5.2 g fibre

TOMATO SOUP



Tomato Soup image

This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious lunch, and pairs perfectly with our Grilled Cheese recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 cups

Number Of Ingredients 7

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic, chopped
24 ounces canned whole plum tomatoes
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  • Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  • Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

SIMPLE TOMATO SOUP



Simple Tomato Soup image

I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food. -Lanaee O'Neill, Chico, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained
1/4 cup butter
1/2 cup finely chopped red onion
2 garlic cloves, minced
6 tablespoons all-purpose flour
1 carton (48 ounces) chicken broth
Grated Parmesan cheese, optional

Steps:

  • Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. , Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1270mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE TOMATO SOUP



Homemade Tomato Soup image

Michael Chiarello's Homemade Tomato Soup recipe from Food Network is an easy way to jazz up canned tomatoes; you just need a few fresh veggies and herbs.

Provided by Michael Chiarello : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 450 degrees F.
  • Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
  • Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

BEST TOMATO SOUP EVER



Best Tomato Soup Ever image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

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!

THE BEST EVER TOMATO SOUP



The Best Ever Tomato Soup image

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

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

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

CLASSIC TOMATO SOUP



Classic Tomato Soup image

Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches.

Categories     Soups

Time 1h

Yield 10

Number Of Ingredients 14

4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, divided
3 medium yellow onions, chopped (about 3½ cups)
3 large garlic cloves, minced
¼ cup all purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
½ teaspoon dried thyme
Salt
Freshly ground black pepper
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano

Steps:

  • In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
  • Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
  • Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
  • Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Nutrition Facts : Calories 212, Fat 13 g, Carbohydrate 19 g, Protein 6 g, SaturatedFat 5 g, Sugar 10 g, Fiber 4 g, Sodium 682 mg, Cholesterol 20 mg

QUICK HOMEMADE TOMATO SOUP



Quick Homemade Tomato Soup image

This recipe came from Canadian Living magazine, adapted for our household...makes a great "fancy" lunch on a weekend even though it's so quick!

Provided by Sarah_Ont

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1/4 cup tomato paste
1/4 teaspoon pepper

Steps:

  • in saucepan, heat oil over medium heat.
  • Cook onions and garlic until softened.
  • Add tomatoes, stock, tomato paste and pepper.
  • Bring to a boil.
  • Reduce heat and simmer for 15 minutes or until slightly thickened.
  • Using immersion blender or food processor, puree (optional).

CLASSIC TOMATO SOUP RECIPE



Classic Tomato Soup Recipe image

Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it's a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.

Provided by Perla Meyers

Categories     First course

Yield Yields about 8 cups.

Number Of Ingredients 11

2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
28-oz. can whole peeled plum tomatoes, puréed (include the juice)
1-1/2 tsp. sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

Steps:

  • In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Nutrition Facts : ServingSize 8, Calories 110 kcal, Fat 50 kcal, SaturatedFat 1.5 g, TransFat 5 g, Carbohydrate 11 g, Fiber 2 g, Protein 3 g, Cholesterol 5 mg, Sodium 430 mg, UnsaturatedFat 3.5 g

EASY THREE-INGREDIENT TOMATO SOUP



Easy Three-Ingredient Tomato Soup image

You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.

Provided by Adam and Joanne Gallagher

Categories     Dinner, Soup

Time 45m

Yield Makes 2 generous servings

Number Of Ingredients 5

4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes
1 ½ cups water, low sodium vegetable stock, or chicken stock
1/2 teaspoon fine sea salt, or more to taste

Steps:

  • Melt butter over medium heat in a Dutch oven or large saucepan.
  • Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
  • Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

Nutrition Facts : ServingSize Half of the recipe, Calories 348, Fat 24.9g, SaturatedFat 14.8g, Cholesterol 61mg, Sodium 1485.4mg, Carbohydrate 29.6g, Fiber 4.5g, Sugar 15.4g, Protein 7.8g

HOMEMADE TOMATO SOUP (FRESH TOMATOES)



Homemade Tomato Soup (Fresh Tomatoes) image

Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.

Provided by Holly Nilsson

Categories     Soup

Time 40m

Number Of Ingredients 13

3 pounds fresh ripe tomatoes
4 cloves garlic (peeled)
½ onion (diced)
½ red bell pepper (diced)
2 tablespoons olive oil
salt & pepper to taste
½ teaspoon dried basil
½ teaspoon dried oregano
2 cups chicken broth
2 tablespoons fresh herbs (basil/parsley/oregano)
fresh basil & parsley for serving
¼ cup parmesan cheese (optional garnish)
½ cup heavy cream (optional)

Steps:

  • Preheat oven to 450°F.
  • Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
  • Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
  • Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
  • Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
  • Top with parmesan cheese, croutons or a drizzle of heavy cream.

Nutrition Facts : Calories 137 kcal, Carbohydrate 12 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 366 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

HOMEMADE ROASTED TOMATO BASIL SOUP



Homemade Roasted Tomato Basil Soup image

The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Lunch     Soup     Vegan     Vegetarian

Time 1h25m

Number Of Ingredients 18

For the roasted tomatoes
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
½ tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor

Steps:

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
  • While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
  • Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
  • After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 275 kcal, Carbohydrate 35 g, Protein 5.2 g, Fat 16.2 g, SaturatedFat 1.8 g, Fiber 5.5 g, Sugar 25.7 g

SIMPLE TOMATO SOUP



Simple Tomato Soup image

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

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

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

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Category Soup
  • Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
  • Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
  • Using an immersian blender, blend the soup adding the basil leaves. Or you can blend in a blender.


HOMEMADE TOMATO SOUP RECIPE - FARM LIFE DIY
2022-02-02 This easy Homemade Tomato Soup Recipe can be made from store bought or garden canned tomatoes! You only need one pot and a few simple ingredients to make this delicious, creamy tomato soup! Print Ingredients. 2 tablespoons butter 1 cup chopped onion 2 tablespoons minced garlic 2 tablespoons tomato paste 2 teaspoons Italian seasoning 2 …
From farmlifediy.com
5/5 (3)
Total Time 20 mins
Category Food
Calories 140 per serving


HOMEMADE TOMATO SOUP (FROM THE PANTRY) - MELISSA K. NORRIS
2022-02-09 Homemade Tomato Soup Recipe. Empty equal parts canned tomato sauce and canned bone broth into a pot (for this recipe I'm using 1 pint each). Add salt, nutritional yeast, onion and garlic powder into the pot and stir to combine. Place pot on the woodstove or over medium-heat on the stovetop and heat until simmering. Remove from heat and stir in heavy …
From melissaknorris.com
4.6/5 (7)
Calories 217 per serving
Category Soup


THE BEST TOMATO SOUP RECIPE - KRISTINE'S KITCHEN
2022-01-05 The best Tomato Soup recipe! This homemade tomato soup has rich tomato flavor and a luxurious creamy texture. It’s easy to make with just a few pantry ingredients. When I’m craving comfort food, a cozy bowl of soup pretty much always hits the spot. We’ve had some extra chilly days here this winter, and I’ve been craving bowl after bowl of this tomato soup. …
From kristineskitchenblog.com
Reviews 2
Calories 174 per serving
Total Time 35 mins


HOMEMADE TOMATO SOUP - BITE MY KITCHEN
2022-01-22 Cover with a lid and simmer for 10 minutes. Add in the canned, chopped tomatoes, sugar, basil, marjoram, rosemary, red pepper and stir. Cook for 30 minutes, stirring occasionally. Remove the pan from the heat. Season to taste with salt and black pepper. Using a blender, pulse the soup until smooth.
From bitemykitchen.co
Servings 4
Category Soup


HOMEMADE TOMATO SOUP FOR TWO - HOMEMADE IN THE KITCHEN
2018-11-15 Instructions. In a Dutch oven or large pot, heat the oil until hot. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, broth, and basil. Bring to a boil then turn down to a simmer. Simmer for 10 minutes, stirring occasionally.
From chocolatemoosey.com
4.8/5 (5)
Total Time 40 mins
Servings 3
Calories 49 per serving


TOMATO SOUP - RICARDO
2016-11-03 Preparation. In a large saucepan over medium-high heat, soften the onions and garlic in the oil. Add the tomatoes, broth and oregano. Bring to a boil. Let simmer for 30 minutes. Season generously with salt and pepper. With an immersion blender, …
From ricardocuisine.com
4/5 (23)
Category Appetizers
Servings 6
Total Time 50 mins


TOMATO SOUP RECIPES - FOOD & WINE
2017-05-30 Homemade tomato soup is great any time of year. Here, find a collection of satisfying and easy tomato soup recipes, from creamy tomato soup with toasted almonds to fresh tomato soup with crab ...
From foodandwine.com
Estimated Reading Time 4 mins


TOMATO SOUP RECIPES | ALLRECIPES
Homemade tomato soup is perfect for any time of the year. Find recipes for creamy tomato soup, roasted tomato soup, and more!
From allrecipes.com


HEALTHY TOMATO SOUP RECIPES - EATINGWELL
This healthy tomato soup recipe is a blend of two Tuscan classics, pappa al pomodoro (a hearty bread-thickened tomato soup) and acquacotta (which translates as “cooked water,” and is a soup made with tomatoes, greens and a poached egg, served over bread). This easy vegetable soup is the perfect light supper for those first cool evenings of fall.
From eatingwell.com


TURKISH TOMATO SOUP RECIPE: SIMPLE & HOMEMADE
2021-09-12 Cut the tomatoes and onion in half. Put the tomatoes and onions (in the shell) on a tray with the garlic (also in the shells), and drizzle with 1 tbsp of olive oil. Season with salt and pepper, and top with 2 sprigs of fresh basil. Bake for 20-25 minutes. Once cooled slightly, peel and chop the tomatoes, onions and garlic.
From yummyistanbul.com


OUR MOST DELICIOUS TOMATO SOUP RECIPES | SOUTHERN LIVING
Recipe: Basil Tomato Soup. Homemade tomato soup hits the spot on chilly days and cold nights. Substitute fried okra for the usual croutons, and add a hot grilled cheese to complete a warm, savory meal. 5 of 9 View All. 6 of 9. Save FB More. Tweet Pinterest Email Send Text Message Print. Green Tomato Soup with Lump Crabmeat . Green Tomato Soup with Lump …
From southernliving.com


HOMEMADE CHERRY TOMATO SOUP RECIPE - ALL INFORMATION ABOUT ...
Cherry Tomato and Chorizo Soup - BBC Good Food trend www.bbcgoodfood.com. STEP 1 Pre Heat Oven to 200' 180' fan. Pierce the tomatoes with the tip of a sharp knife and place on a baking tray with the garlic, red pepper and basil leaves.Drizzle with olive oil. Season and roast in the oven for 12 to 15 minutes until the skins of the tomatoes are soft and slightly charred.
From therecipes.info


HOW TO MAKE HOMEMADE ROASTED TOMATO SOUP? – FOOD & DRINK
2022-03-13 Baked mini grilled cheese made with tomato soup and baked beans. Soup made with elliese tomato & bell pepper soup. A tomato and basil soup is best prepared with tomatoes. The cherry tomato crispetta is one of our favorites. I love my Freddya Bruschetta.
From smallscreennetwork.com


HOMEMADE TOMATO SOUP #FYP #FORYOUPAGE #FORYOU #EASYRECIPE ...
Homemade Tomato Soup #fyp #foryoupage #foryou #EasyRecipe #tomatosoup #tiktokrecipes #soup. For You. Following. LIVE. Log in to follow creators, like videos, and view comments. Log in. Popular topics. Comedy. Gaming.
From tiktok.com


TOMATO SOUP RECIPES - BBC GOOD FOOD
Tomato soup recipes. 30 Recipes. Warm up with our rich tomato soup recipes. These top picks are freezable and include family-friendly, vegetarian and healthy options. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of 30. Tomato soup. A star rating of 4.6 out of 5. 378 …
From bbcgoodfood.com


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