Richtomatosoup Recipes

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

Ingredients

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

RICH ROASTED TOMATO SOUP

Rich Roasted Tomato Soup image

Provided by Melissa d'Arabian : Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 Roma tomatoes, cut in half lengthwise
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup plus 1 tablespoon water, divided
1/2 onion, chopped
2 cloves garlic, minced
2 teaspoons dried herbes de provence
2 cups chicken or vegetable stock
Sour cream or olive oil, for garnish, (optional)

Steps:

Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

Nutrition Facts : Calories 109 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 164 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams

RICH TOMATO SOUP

Rich Tomato Soup image

Make and share this Rich Tomato Soup recipe from Food.com.

Provided by Dancer

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
3/4 cup chopped green peppers or 3/4 cup sweet red pepper
1 tablespoon margarine
1 1/2 teaspoons freah snipped basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground red pepper (optional)
2 cups tomato juice
1 cup buttermilk
fresh basil leaves or lime slice

Steps:

In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
Stir in basil and ground red pepper, if desired.
Cook and stir for 1 minute more.
Remove from heat.
In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
Cover and blend till smooth.
Return mixture to saucepan and heat through.
Or, chill thoroughly.
Garnish each serving with fresh basil leaves or lime slices, if desired.

Nutrition Facts : Calories 84.2, Fat 3.5, SaturatedFat 1, Cholesterol 2.5, Sodium 426, Carbohydrate 11.3, Fiber 1.3, Sugar 8.8, Protein 3.5

RICH 'N' SAVORY TOMATO SOUP

Rich 'n' Savory Tomato Soup image

"This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It's often the 'first course' for company."

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 large onion, chopped
8 fresh baby carrots, sliced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon pepper
Dash salt
1/2 cup refrigerated nondairy creamer
1/4 teaspoon vanilla extract
2 tablespoons minced fresh basil

Steps:

In a large saucepan, saute onion and carrots in oil until tender. , Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil.

Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 615mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

TOMATO & BASIL SOUP

Tomato & basil soup image

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.

Provided by Good Food team

Time 25m

Number Of Ingredients 9

Ingredients

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

Steps:

Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

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