Tomato Soup In A Hurry Recipes

PIONEER WOMAN - TOMATO SOUP WITH SHERRY

Pioneer Woman - Tomato Soup With Sherry image

This is my favorite recipe adapted from the Pioneer Woman. A decadent lunch! I tweaked it a little from her original: I reduced the sodium and fat by reducing the chicken base and butter, and changing the heavy cream to half-n-half. And I thought way more fresh basil was needed to make it taste spectacular.

Provided by appleydapply

Categories Vegetable

Time 25m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

5 tablespoons melted butter
1 medium onion, diced
1 (46 ounce) can tomato juice
2 (14 ounce) cans diced tomatoes
1 tablespoon chicken base or 1 tablespoon chicken bouillon
3 tablespoons sugar
1 cup cooking sherry
1 1/2 cups half-and-half or 1 1/2 cups heavy cream
1/2 cup chopped fresh basil
2 teaspoons dried parsley flakes
pepper
crouton (optional)

Steps:

In a soup pot, saute diced onion in butter until translucent.
Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither.
To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
Bring to a near boil, then turn off heat.
Add sherry and half-n-half or cream and stir.
Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste.
Top with croutons if desired.

Nutrition Facts : Calories 326.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.9, Sodium 755.3, Carbohydrate 25.6, Fiber 2.4, Sugar 16.2, Protein 3.8

QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY

Quick and Fast Vegetarian Vegetable Soup in a Hurry image

Quick and easy recipe.

Provided by RoMomma

Categories Vegetable Soup

Time 39m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons coconut oil
1 onion, chopped
2 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can tomato sauce
1 (24 ounce) bag frozen stew vegetables
1 cup frozen corn
1 cup frozen green beans
1 teaspoon ground black pepper
salt to taste

Steps:

Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g

TOMATO SOUP IN PUFF PASTRY

Tomato Soup in Puff Pastry image

A rich and creamy, homemade tomato soup topped with puff pastry. Simple, yet elegant enough to wow guests at your next dinner party.

Provided by Red Gold

Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup unsalted butter
1 medium onion, sliced
6 garlic cloves
1 bay leaf
½ tablespoon whole black peppercorns
1 tablespoon chopped fresh thyme
½ cup RED GOLD® Tomato Paste
2 (14.5 ounce) cans RED GOLD® Whole Peeled Tomatoes
1 (14.5 ounce) can RED GOLD® Petite Diced Tomatoes
2 cups half and half or heavy cream
Salt to taste
1 box puff pastry, thawed
1 egg, beat with 1 tablespoon water

Steps:

Melt butter in a large soup kettle over medium-low heat. Add onion, garlic, bay leaf, peppercorns and thyme; cover and cook for 5 minutes. Add tomato paste and lightly toast the tomato paste to cook out the raw flavor. Add tomatoes and simmer for 30 to 40 minutes.
Puree the soup in a food processor. Return to soup kettle and add half & half, salt and pepper. Bring soup to a simmer and then remove from heat. Allow to cool for 2 hours or overnight in the refrigerator.
Preheat oven to 450 degrees F. Divide soup into six 8 ounce soup cups or bowls. Roll out puff pastry to 1/4 inch thick. Cut into 6 rounds slightly larger then the soup cups. Paint the dough with egg wash and turn the circles, egg wash side down, over top of cups. Pull lightly on the sides to make dough tight like a drum; do not allow dough to touch the soup.
Lightly paint the top of the dough rounds with egg wash. Bake 10 to 15 minutes or until dough is golden brown. Do not open the oven in the first few minutes as the dough may fall. Serve immediately.

Nutrition Facts : Calories 577.7 calories, Carbohydrate 39.8 g, Cholesterol 101.5 mg, Fat 43 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 20.2 g, Sodium 568.5 mg, Sugar 6.4 g

SWEET & CREAMY TOMATO SOUP

Sweet & Creamy Tomato Soup image

I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.-Virgie Scarbro, Lgiugig, Alaska

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

2 large onions, chopped
2 tablespoons butter
4 garlic cloves, minced
4 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
4 teaspoons brown sugar
2 bay leaves
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
3 tablespoons cold water
2 cans (12 ounces each) fat-free evaporated milk
Thinly sliced fresh basil leaves, optional

Steps:

In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.

Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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