Tomato Soup Upgrades Recipe By Tasty

THE BEST EVER TOMATO SOUP

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.

TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!

EASY THREE-INGREDIENT TOMATO SOUP

Steps:

• Melt butter over medium heat in a Dutch oven or large saucepan.
• Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
• Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS

Steps:

• 1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
• 2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
• 3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
• 4. Serve the soup hot, garnished with the croutons.

TOMATO SOUP UPGRADES RECIPE BY TASTY

Steps:

• Make the tomato and basil tortellini soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a boil over medium-high heat. Add the tortellini and cook until tender, about 6 minutes. Remove the pot from the heat and stir in the chopped basil.
• Ladle the soup into serving bowls and garnish with more basil and grated Parmesan.
• Make the spicy garlic tomato soup: Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and fry, stirring constantly, until it begins to turn golden brown, about 4 minutes. With a slotted spoon, transfer the garlic to a paper towel-lined plate to drain.
• Add the chili flakes to the remaining oil and continue cooking, stirring frequently until fragrant, about 2 minutes. Remove all but 1 teaspoon of the chili oil from the pot, reserving the excess oil.
• Add the Pacific Foods® Organic Creamy Tomato Soup to the pot and bring to a simmer over medium heat.
• Ladle the soup into serving bowls and top with the reserved chili oil and garlic chips.
• Make the grilled cheese crouton tomato soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a simmer over medium-heat.
• Meanwhile, spread ½ tablespoon softened butter over one side of each slice of bread. With the buttered side facing out, layer 2 slices of cheddar and ¼ cup shredded Parmesan on 2 slices of bread, then top with the remaining bread, buttered side out.
• In a large pan over medium heat, toast the sandwiches, buttered side down, until golden brown, about 3 minutes. Flip and repeat on the other side, placing a heavy skillet on top to press the sandwiches, until the cheese is completely melted, about 3 minutes. Remove the sandwiches from the pan and let cool for 1 minute. Trim the crust from each sandwich and cut the sandwiches into 1-inch cubes.
• Ladle the soup into serving bowls and top with the grilled cheese croutons.
• Enjoy!

TASTY TOMATO RICE SOUP

Steps:

• Fill a large stock pot with vegetable stock, water, tomatoes and their juice.
• Chop garlic, add it to the pot and bring contents to a boil.
• Once boiling, add the desired amount of pepper and the rice and resume boiling until rice is tender.
• After the rice is done, clean and roughly chop greens and add them.
• Once greens have wilted, remove pot from heat and add bragg's.
• This soup is wonderful with a simpe salad and biscuits and tastes even better on the second day.

SUPER SIMPLE, BUT OH SO TASTY TOMATO SOUP

Steps:

• In a saucepan, sauté onion in butter until tender.
• Stir in seasoned tomatoes (with juice), soup, and milk.
• With a wand blender, whirl soup until desired consistency.
• Bring almost to a boil.
• Reduce heat; cover and simmer for 10 to 15 minutes.

HEIRLOOM TOMATO SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
• Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
• Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
• Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
• Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
• Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.