CHUNKY TOMATO SOUP
Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
- Cover and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg
CHUNKY TOMATO BASIL SOUP
Easy tomato soup with basil is a hearty, delicious side dish or light entrée, perfect for serving guests.
Provided by Julia
Categories Soups, Stews, & Chilies
Time 55m
Number Of Ingredients 10
Steps:
- In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes
- Add the garlic and sauté another 3 minutes
- While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
- Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
- Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
- Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
- Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
- Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
- Serve with grated parmesan on top. Seriously. It's the bomb!
Nutrition Facts : Calories 170 calories, Carbohydrate 25 grams carbohydrates, Fat 6 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, ServingSize 1 of 10, Sugar 19 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CHUNKY TOMATO SOUP
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
- To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
- Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 3 g, Protein 6 g
BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
CHUNKY CREAM OF TOMATO SOUP
This version (mine) of cream of tomato soup is a bit chunky and though cloves seem like an odd choice as a spice - the soup just isn't the same without it. I think I'll make a pot tonight actually - love this stuff! Serve with salad and crusty bread for a great light supper!
Provided by Deb Wilson
Categories Other Soups
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. In a large soup pot, heat the olive oil. Add the onion and celery and cook over medium heat, stirring occasionally, until just softened.
- 2. Stir in the tomato paste, ground cloves and season to taste with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes.
- 3. Transfer half of the soup to a blender or food processor bowl, cool in fridge for 10-15 minutes and then puree until smooth. (Sometimes I find the tomato mixture a bit looser than I want - if this happens, I just mix a tablespoon of of Robin Hood Easy Mix flour in a bit of water and stir in.) Return the puree to the pot, add milk and half & half and heat to desired temperature for serving. Note: If you are watching fat you can use 2 cups milk instead of a cup of cream.
SWEET AND CHUNKY TOMATO SOUP
This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.
Provided by cshrwd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
- Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
- Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 20.9 g, Cholesterol 6.9 mg, Fat 2.7 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 1208.4 mg, Sugar 12.5 g
CHUNKY HOMEMADE CREAMY TOMATO SOUP
I make this with my home canned tomatoes and fresh veggies....This is quick and I always have the items on hand. Most people who don't like tomato soup love this one.
Provided by Suzy-Que in Idaho
Categories Vegetable
Time 25m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté celery, onion and red pepper in butter till soft and slightly caramelized. Add crushed tomatoes and heat through.
- Blend contents with a hand blender, or standard blender until it is the texture you want. We like ours a little chunky.
- Take off the heat and add the whipping cream. If it is too thick add some milk until it is the consistency you want. We like ours thick and hearty.
- Heat through and adjust the salt and pepper.
- Note: If you don't have the McCormick's pepper, just add regular black pepper and a splash of Worcestershire sauce.
Nutrition Facts : Calories 410.6, Fat 34.4, SaturatedFat 21.1, Cholesterol 112.3, Sodium 1070.2, Carbohydrate 25.9, Fiber 5, Sugar 15.7, Protein 4.4
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
CHUNKY TOMATO-BASIL SOUP
That favorite tomato soup you had at that cozy cafe? Easy--just blend tomatoes, a bit of light cream, onion, and plenty of fresh basil and you've got it.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
- Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
- If desired, top with additional chopped fresh basil leaves.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 26 g, TransFat 0 g
CHUNKY TOMATO SOUP
Awesome Chunky Tomato Soup is the actual name of this recipe and it lives up to its name. The key to the taste is the yogurt added at the end. Dill is optional -- I'm not to crazy about it. From the Florida Tomato Committee.
Provided by DR Gray
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
- Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
- Lower heat and simmer for 20 minutes.
- Serve hot.
- Ladle into soup bowls and top with spoonfull of yogurt.
- Sprinkle with remaining dill.
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