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.
QUICK ROASTED TOMATO SOUP
Steps:
- For yogurt:
- In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
- Run everything through a food mill on a medium dye over a medium pot.
- If too thick, thin with water. Add milk right before service.
- Croutons:
- Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
- Yogurt:
- Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
- Garnish the soup with croutons and yogurt.
RYAN'S QUICK TOMATO VEGETABLE SOUP
This is a very quick and easy vegetable soup that is great to take camping or backpacking. We like it at home for just dinner too. Goes great with quick and easy flat bread recipes and the kids love it too!
Provided by Anne Baker
Categories Tomato Soup
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Nutrition Facts : Calories 73 calories, Carbohydrate 16.1 g, Cholesterol 3.4 mg, Fat 0.8 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 667.9 mg, Sugar 7.7 g
TOMATO VEGETABLE SOUP
Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
Nutrition Facts :
MOM'S TOMATO VEGETABLE SOUP
I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 241mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
ROASTED TOMATO/VEGETABLE SOUP
I found this recipe in Everyday Food and loved it! I'd never used vegetable broth before but thought that it was very good (I used Pacific Foods). This recipe is perfect with whole wheat bread. Very fallish.
Provided by elainegl
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Cut tomatoes in half and remove core (you can leave the seeds).
- Rinse the leeks and cut into 1/2" slices.
- Peel the carrots and cut into 1/4" slices.
- Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
- Sprinkle with salt and pepper.
- Place vegetables in a roasting pan in a single layer.
- Bake for 1 hour.
- Peel skins off of the tomatoes.
- In a saucepan, bring the vegetables, broth, and water to a boil.
- Reduce heat and simmer for about 10 minutes.
- Puree in blender in batches.
- Pour back into saucepan.
- Add chopped basil and adjust seasonings if necessary.
Nutrition Facts : Calories 137.7, Fat 7.4, SaturatedFat 1.1, Sodium 41.1, Carbohydrate 17.6, Fiber 4, Sugar 8, Protein 2.8
RYAN'S QUICK TOMATO VEGETABLE SOUP
This is a very quick and easy vegetable soup that is great to take camping or backpacking. We like it at home for just dinner too. Goes great with quick and easy flat bread recipes and the kids love it too!
Provided by Anne Baker
Categories Tomato Soup
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Nutrition Facts : Calories 73 calories, Carbohydrate 16.1 g, Cholesterol 3.4 mg, Fat 0.8 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 667.9 mg, Sugar 7.7 g
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