RICH 'N' SAVORY TOMATO SOUP
"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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Categories Soup/Stew Milk/Cream Dairy Garlic Tomato Sauté Vegetarian Quick & Easy Clove Parade
Yield Makes 6 to 8 servings
Number Of Ingredients 12
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
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
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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