Uncle Bills Creamy Savory Tomato Soup Recipes

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RICH 'N' SAVORY TOMATO SOUP



Rich 'n' Savory Tomato Soup image

"This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It's often the 'first course' for company."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

1 large onion, chopped
8 fresh baby carrots, sliced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon pepper
Dash salt
1/2 cup refrigerated nondairy creamer
1/4 teaspoon vanilla extract
2 tablespoons minced fresh basil

Steps:

  • In a large saucepan, saute onion and carrots in oil until tender. , Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil.

Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 615mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

UNCLE BILL'S TOMATO SOUP WITH FETA CHEESE



Uncle Bill's Tomato Soup With Feta Cheese image

This is a very simple soup to make. It has a nice rich color and a lively flavor. Serve it with grilled pita bread cut into wedges for dipping. Grilled garlic bread is another great dipper, or Italian bread brushed with extra virgin olive oil and lightly grilled is also a good dipper.

Provided by William Uncle Bill

Categories     Stocks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
2 garlic cloves, chopped small
1 medium onion, chopped small
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cups chicken broth (or stock) or 2 cups vegetable broth (or stock)
1 (28 fluid ounce) canned diced tomatoes
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/16 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese

Steps:

  • In a large saucepan, heat olive oil over medium heat.
  • Add garlic and onion and saute' until very tender, about 5 minutes.
  • Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly.
  • Pour in stock and mix well.
  • Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
  • Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
  • Bring back to simmer.
  • Season with salt and pepper or to taste.
  • When serving, sprinkle some feta cheese on top as a garnish.
  • Serve Hot.

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS



Tom's Tasty Tomato Soup with Brown Butter Croutons image

Provided by Tom Douglas

Categories     Soup/Stew     Herb     Tomato     Appetizer     Bake     Vegetarian     Kid-Friendly     Dinner     Fall     Advance Prep Required     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 18

Soup
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, smashed with the side of a knife and peeled
5 cups canned whole tomatoes in juice
1 cup water
2/3 cup heavy cream
2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano or 1/2 teaspoon finely chopped fresh oregano
1 tablespoon sugar
Brown Butter Croutons
3 tablespoons unsalted butter
4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper

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.

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

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

UNCLE BILL'S FRENCH MUSHROOM SOUP



Uncle Bill's French Mushroom Soup image

The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.

Provided by William Uncle Bill

Categories     Onions

Time 42m

Yield 8 serving(s)

Number Of Ingredients 14

10 ounces fresh button mushrooms, thinly sliced
6 ounces fresh cremini mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
3 cups water
3 tablespoons chicken soup base or 3 chicken bouillon cubes
1/2 teaspoon dried thyme leaves
1 large bay leaf
1/4 cup scallion, finely chopped
2 large egg yolks
1/2 cup whipping cream, 35%
1/2 teaspoon white pepper
4 tablespoons minced fresh parsley (to garnish)

Steps:

  • Rinse both mushrooms in cold water and immediately pat dry with paper towels.
  • Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
  • In a large heavy bottom soup pot, melt butter on medium heat.
  • Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
  • Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
  • Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
  • Add thyme, bay leaf and green onions.
  • Reduce heat, cover and simmer for 20 minutes.
  • Remove bay leaf and discard.
  • In a mixing bowl, whisk together egg yolks and whipping cream.
  • Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
  • Return mixture to the soup pot, adding slowly and whisking all the time while adding.
  • Heat over low heat until hot, about 5 minutes.
  • Add white pepper to taste.
  • Serve soup sprinkled with minced parsley.

SAVORY TOMATO SOUP



Savory Tomato Soup image

This soup paired with a grilled cheese sandwich is the best. My family used to always eat the tomato soup in a can, but DH didn't like it, so I was on a mission for a homemade tomato soup and my neighbor gave me his recipe. DH loved it and the whole family was happy. I hope you enjoy too.

Provided by mommyoffour

Categories     Low Protein

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup chopped celery
2 tablespoons chopped green onions
1 tablespoon butter
2 teaspoons flour
8 ounces stewed tomatoes
1 cup water
1/4 cup dry white wine
1 chicken bouillon cube
2 slices bacon, cooked crisp and crumbled

Steps:

  • Cook celery and onion in butter till tender but not brown.
  • Blend in flour.
  • Add remaining ingredients, except bacon; cook and stir until slightly thick.
  • Reduce heat; cook slowly 15 minutes, stirring occasionally.
  • Garnish with bacon.

QUICK AND EASY CREAM OF TOMATO SOUP



Quick and Easy Cream of Tomato Soup image

This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.

Provided by Rachel

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

Time 25m

Yield 6

Number Of Ingredients 9

1 (28 ounce) can diced tomatoes in juice
½ teaspoon baking soda
1 (10 ounce) can condensed tomato soup
1 tablespoon dried parsley
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon chicken base
¼ teaspoon ground white pepper
2 cups whole milk

Steps:

  • Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g

UNCLE BILL'S SPECIAL CREAMY POTATO SOUP



Uncle Bill's Special Creamy Potato Soup image

Make and share this Uncle Bill's Special Creamy Potato Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

6 large yukon gold potatoes, peeled and cut into chunks
1/2 cup butter, divided
2 large onions, sliced thin
1/4 cup all-purpose flour
1 large leek, cut, washed, then chopped (white part only)
1 large celery rib, chopped small
4 large garlic cloves, chopped
3 cups chicken broth
1 cup whole milk, homogenized
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/2 cup freshly grated padano cheese
4 tablespoons chopped fresh parsley

Steps:

  • In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
  • Drain and transfer to a large cooking pot.
  • In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
  • Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
  • Add flour and stir well to coat onions.
  • Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
  • Transfer the onion-leek mixture to the large cooking pot.
  • Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
  • Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
  • Bring the soup to boil, reduce heat and cook for 2 minutes.
  • Remove from heat and let cool for 5 minutes.
  • In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
  • Add grated cheese and bring to just boil or until cheese melts.
  • Adjust seasonings to taste.
  • Serve soup hot.
  • Refrigerate any unused portion ot the soup.

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Garlic     Tomato     Sauté     Vegetarian     Quick & Easy     Clove     Parade

Yield Makes 6 to 8 servings

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 pounds ripe tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups Fresh Vegetable Broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
1/2 cup half-and-half

Steps:

  • 1. Melt the butter with the oil over low heat in a pot.
  • 2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.
  • 3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly.
  • 4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.
  • 5. Warm the soup before serving.

UNCLE BILL'S VEGETARIAN MINESTRONE SOUP



Uncle Bill's Vegetarian Minestrone Soup image

Make and share this Uncle Bill's Vegetarian Minestrone Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Penne

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans or 1 cup you may use other white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Add chopped onion and sauté for 4 minutes or until just lightly browned.
  • Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
  • Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
  • Add macaroni, cover and cook an additional 10 minutes.
  • Adjust spices to suit your taste.
  • Serve hot.

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From savorynothings.com


CREAMY INSTANT POT TOMATO BASIL SOUP WITH CANNED TOMATOES
2020-02-21 Step-3: Using immersion blender, puree mixture until smooth (if you do not own one, puree everything in a blender and transfer back into the instant pot. Step-4: Bring to a boil again and continue cooking for 5-8 minutes, to thicken. Step-5: Stir in heavy cream, honey and chopped basil. Cook for another minute.
From kitchenathoskins.com


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