Savoriestomatobisquesoup Recipes

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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

SAVORIE'S TOMATO BISQUE SOUP



Savorie's Tomato Bisque Soup image

Make and share this Savorie's Tomato Bisque Soup recipe from Food.com.

Provided by barb-j

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

3/4 cup onion, chopped
1/3 cup butter
3/4 teaspoon dill seed
1 teaspoon dill weed
1 teaspoon oregano
1/4 cup honey
1/4 cup flour
1 (28 ounce) can diced tomatoes
3 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 cup fresh parsley, chopped
2 cups half-and-half cream

Steps:

  • Sauté onion, dills, oregano in butter.
  • Add flour, cook roux.
  • Add tomatoes and (juice to equal stock amount) and stock.
  • Salt & pepper.
  • Bring to low boil.
  • Reduce & simmer.
  • Cook long enough to get rid of flour taste.
  • Before serving, warm up the half & half and slowly add to hot mixture along with parsley and honey, low simmer (so it does not break to boil) and serve.

Nutrition Facts : Calories 501.8, Fat 32, SaturatedFat 19, Cholesterol 90.8, Sodium 1328.4, Carbohydrate 46.2, Fiber 3.5, Sugar 27, Protein 11.4

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