Tomato Soup Raw Foods Rose Lee Calabro Recipes

TOMATO SOUP 2.0

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.

TOMATO SOUP 2.0

Steps:

• Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions.
• When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through.
• Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil.

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
• Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
• For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
• Serve the soup with 1 or 2 croutons on top.

GRILLED CHEESE WITH TOMATO SOUP

Steps:

• For Soup:
• In a medium pot, over medium heat, add the canola oil. Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Remove 2 cups of soup and reserve it for Round 2 Recipe Chicken Cacciatore.) Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich.
• For Grilled Cheese Sandwich:
• Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.

RAW TOMATO CILANTRO SOUP

Steps:

• Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve.

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
• Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.

TOMATO SOUP (RAW FOODS) ROSE LEE CALABRO

Steps:

• Combine in the blender and blend until smooth.