TOMATO SOUP 2.0
Provided by Ree Drummond : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the garlic bread croutons: Preheat the oven to 425 degrees F.
- Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside.
- For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavors to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.
- Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.
MAMA TERESA'S VEGETABLE SOUP
Steps:
- Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 20 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and chop.
- Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking. Add onion and tomatoes, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
- Meanwhile, peel potato and cut into 1/4-inch dice.
- Add potato to onion mixture along with zucchini and celery and cook, stirring occasionally, 5 minutes. Add water, herbs, sea salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are very tender, 30 to 35 minutes. Remove from heat.
- Whisk together egg and cheese in a bowl until combined well, then add to soup in a stream, stirring. Divide among 4 bowls and serve with olive oil and cheese.
THERESA'S DOUBLE TOMATO SOUP
Found this in Cooking Light (March 2007) Magazine. This recipe was a finalist for Side Dish Category in the Cooking Light Ultimate Reader Recipe Contest. I made this because I had all the ingredients on hand (except for the basil, its winter after all!). Delicious and easy! AND its good for you, taste like there is cream in this soup, not a drop, that is guilt-free perfection!!
Provided by Pi-E8216
Categories Onions
Time 1h30m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently.
- Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sundried tomatoes, diced tomatoes, and broth, and bring to a boil.
- Reduce heat, and simmer 1 hour.
- Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to aviod splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
- (I didn't have fresh basil, so I used dried basil, I can't wait until summer to use fresh basil, even without it was great!).
Nutrition Facts : Calories 69.2, Fat 2.5, SaturatedFat 1.3, Cholesterol 5.1, Sodium 88.9, Carbohydrate 11.3, Fiber 2.8, Sugar 6.2, Protein 2
DOUBLE TOMATO SOUP
For all tomato soup lovers. I haven't actually tried this, but I love tomato soup. Take from "Souped Up!" and so far I love most of the recipes in this book.
Provided by meedeeter
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes.
- Add the tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1 1/2 hours.
- Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth. Gradually return to the cooking liquid. Serve immediately or refrigerate up to three days.
- To freeze: Prepare soup as directed. Allow to cool, place in a rigid freezer container and freeze.
- To serve: Thaw in fridge. Reheat on stovetop or in microwave.
Nutrition Facts : Calories 130.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 11.1, Sodium 334.2, Carbohydrate 16.4, Fiber 2.4, Sugar 8.7, Protein 6.8
TOMATO AND BREAD SOUP
This lovely soup is both filling and comforting. It is a great way to use up that stale loaf of French bread. Feel free to add more fresh herbs to your liking. I also just eyeball the amount of cheese I use. I tend to use a mixture of Parmesan with Romano or Pecorino cheeses.
Provided by TRACI8878
Categories Vegetable Soup
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 4 tablespoons olive oil in a large stockpot over medium heat. Stir the pepper flakes into the oil and add the bread cubes. Cook the bread cubes until lightly brown. Remove bread cubes to paper towels, reserving the oil in the stockpot.
- Pour 2 tablespoons olive oil into the stockpot. Cook the garlic and onion in the oil until the onion has softened, about 5 minutes. Stir in the tomatoes, basil and drained bread cubes; cook about 10 minutes. Add the broth, parsley, and Parmesan cheese to the tomato mixture; bring to a boil. Reduce heat to low and simmer 20 to 30 minutes. Garnish with basil before serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 13.4 g, Cholesterol 2.2 mg, Fat 11.5 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 2 g, Sodium 292.4 mg, Sugar 3.5 g
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
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