Triple Tomato Soup Recipes

CREAMY TRIPLE TOMATO SOUP

Creamy Triple Tomato Soup image

This is an easy, delicious vegetarian tomato soup. I have another tomato soup recipe - a copycat - which uses an insane amount of cream. This is a healthier alternative. You'll notice that the tomato sauce and paste in particular are weird measurements. That is because this recipe is very friendly to use leftovers with. I always have two-thirds of a can of tomato paste leftover from another recipe. The same is often the case with my homemade tomato sauce (recipe forthcoming). So you can vary the amounts of these two ingredients based on what you have in your fridge. If you want to make this vegan, substitute either silken tofu or soymilk for the sour cream. And obviously don't use the optional cheese. Lastly, if you substitute tomato juice for the vegetable stock, this becomes Quadruple Tomato Soup.

Provided by quotPink Eyedquot J

Categories Vegetable

Time 47m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/2 cup tomato paste
1 cup tomato sauce (i use my own homemade, but a can will work in a pinch)
1 (28 ounce) can tomatoes (crushed, stewed or diced, NOT sauce or whole)
3 cups vegetable stock
salt
pepper, to taste
1 bay leaf
1 tablespoon dried basil (optional, use if using canned sauce or no basil in larger can of tomatoes)
1 cup sour cream
1/2 cup shredded pecorino romano cheese (optional)

Steps:

In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer.
Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
Serve, topped with a little pecorino romano, if desired.

Nutrition Facts : Calories 111.2, Fat 7.7, SaturatedFat 3.6, Cholesterol 14.9, Sodium 318.2, Carbohydrate 9.9, Fiber 2.5, Sugar 7, Protein 2.7

TRIPLE GRILLED CHEESE WITH TOMATO SOUP

Triple Grilled Cheese With Tomato Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 small inner stalk celery, chopped
2 pounds tomatoes, chopped
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup shredded muenster cheese (about 4 ounces)
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
1/2 cup grated parmesan cheese (about 1 ounce)
8 slices thick sandwich bread
2 to 3 tablespoons unsalted butter, softened

Steps:

Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.

Nutrition Facts : Calories 682, Fat 39 grams, SaturatedFat 16 grams, Cholesterol 66 milligrams, Sodium 1,373 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 26 grams

TRIPLE-WHAMMY SAFFRONED TOMATO-FENNEL SOUP

Triple-Whammy Saffroned Tomato-Fennel Soup image

Healthy bonus: Fiber from tomatoes; calcium from basil and fennel

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

1 1/2 tbsp olive oil
1 medium onion, diced
1 fennel bulb, trimmed and diced, fronds reserved for garnish
1 clove garlic, minced
1/2 to 1 tsp saffron threads
1/4 cup dry white wine
1/4 cup fresh basil, finely shredded
1 can (28 oz) chopped tomatoes
1/4 cup roughly chopped fresh basil

Steps:

In a large saucepan, heat oil over medium-low. Add onion, fennel, and garlic; cover and cook about 10 minutes. In a large metal spoon or small pan, heat saffron over low heat until dry, about 10 seconds. Grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Add wine and spoonful of saffron to pan, then stir in shredded basil. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 to 2 minutes. Add tomatoes, their juice, and 1 cup water. Return to a boil over high heat; reduce heat to low and simmer, partially covered, about 30 minutes. Garnish with fennel fronds and chopped basil.

TOMATO SOUP III

Tomato Soup III image

This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.

Provided by PEPRICH

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

Time 1h25m

Yield 8

Number Of Ingredients 17

Ingredients

1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 ½ teaspoons dried parsley
1 ½ teaspoons sugar
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
½ cup uncooked ditalini pasta

Steps:

In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

Nutrition Facts : Calories 77.5 calories, Carbohydrate 16.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 824.6 mg, Sugar 5.8 g

TRIPLE TOMATO SOUP

Triple Tomato Soup image

Make and share this Triple Tomato Soup recipe from Food.com.

Provided by ellie3763

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, sliced
1 tablespoon butter or 1 tablespoon olive oil
28 ounces whole tomatoes
3/4 cup dried tomatoe (not oil packed)
3 ounces no-added-salt tomato paste
1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can vegetable broth
1/2 cup sliced celery (1 stalk)
2 tablespoons snipped fresh parsley or 2 tablespoons cilantro
2 -3 teaspoons lime juice or 2 -3 teaspoons lemon juice
sour cream
fresh Italian parsley (flat-leaf)

Steps:

In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender.
Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool.
Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through.
Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings.

Nutrition Facts : Calories 142.3, Fat 4.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 306.2, Carbohydrate 23.8, Fiber 5.6, Sugar 13.7, Protein 6.8

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