Tomatoveggiesoup 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

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY



Veggie-Packed Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper

Provided by Matthew Johnson

Categories     Sides

Yield 16 servings

Number Of Ingredients 13

olive oil, to saute vegetables
2 cups carrot, chopped
4 cups onion, chopped
2 cups red bell pepper, chopped
2 cups celery, chopped
5 cloves garlic, sliced
2 tablespoons dried oregano
2 tablespoons dried basil
1 ½ cups tomato paste
8 cups whole peeled tomato
2 cups water
salt, to taste
pepper, to taste

Steps:

  • In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
  • Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
  • Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
  • Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
  • Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
  • Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
  • Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
  • Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams

COLENE'S EASY TOMATO VEGETABLE SOUP



Colene's Easy Tomato Vegetable Soup image

My friend Colene used to serve this to help her family get through some cold Minnesota winters. Though she was a busy mom and career woman, Colene could whip this one up in no time! Try adding macaroni or hamburger for some variety.

Provided by Jessica S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 5

1 (32 fluid ounce) bottle tomato juice
1 (16 ounce) package frozen mixed vegetables
2 cups water
1 pinch dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 25.1 g, Fat 0.7 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 668.6 mg, Sugar 8.2 g

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!

Provided by Shakespearette

Categories     Potato

Time 50m

Yield 16 cups, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Saute onions with olive oil, salt, and pepper until translucent.
  • Set aside.
  • Dice potatoes, carrots, and celery.
  • Set aside.
  • In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
  • Add vegetables and stewed tomatoes.
  • Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield about 8 servings (2 quarts).

Number Of Ingredients 13

1 medium onion, chopped
2 tablespoons butter
4 cups water
2-1/2 pounds fresh tomatoes, peeled and chopped
2 medium carrots, diced
1 celery rib, finely chopped
3 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

Nutrition Facts :

3-CAN TOMATO VEGETABLE SOUP



3-Can Tomato Vegetable Soup image

This pantry-friendly soup is as easy on the cook as it is on the wallet. All you need are the three cans (tomatoes, beans and mixed vegetables) and some staple seasonings. To give the soup extra body and a creaminess without adding dairy, mash some of the beans directly in the can. The result is a hearty, satisfying soup with minimal effort.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
One 15-ounce can mixed vegetables with potatoes, such as Goya, drained well
Kosher salt and freshly ground black pepper
One 14.5-ounce can petite diced tomatoes with their juices
One 15.5-ounce cannellini beans with their liquid

Steps:

  • Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
  • Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
  • Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
  • Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
  • Divide among bowls and enjoy.

SOUTHERN TOMATO VEGGIE SOUP



Southern Tomato Veggie Soup image

Make and share this Southern Tomato Veggie Soup recipe from Food.com.

Provided by Kerena

Categories     Steak

Time 1h50m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 15

74 ounces canned tomatoes, roughly chopped
1 quart chicken broth
1 (15 ounce) can tomato sauce
1 medium vidalia onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/3 cup fresh basil, chopped
1/3 cup sugar
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 lbs stew meat (or cubed top sirloin steak)
3 lbs white potatoes, peeled and diced
1 1/2 cups fresh green beans (or frozen)
1 1/2 cups fresh corn kernels (or frozen)

Steps:

  • In a large stockpot, combine the tomatoes,broth, tomato sauce, onion, celery, carrot, basil, sugar, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer.
  • In a large skillet, heat vegetable oil over medium-high heat. Add meat and cook until browned. Add to tomato mixture and simmer until meat is tender, approximately 1 hour. Add potatoes and simmer for 10 minutes. Add green beans and corn and simmer another 5-6 minutes.

Nutrition Facts : Calories 477.6, Fat 10.3, SaturatedFat 3.1, Cholesterol 72.6, Sodium 2136.9, Carbohydrate 66.6, Fiber 8.9, Sugar 22.6, Protein 34.8

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