Best Herbed Fresh Tomato Soup Recipes

HERBED FRESH TOMATO SOUP

Herbed Fresh Tomato Soup image

This recipe came from an old issue of Better Homes and Gardens. I've been making it for years, and it is a family favorite. I like to serve it with some grated cheese on top and/or a dollop of sour cream. The original recipe called for straining the soup after pureeing to remove the seeds. I skip this step, as I don't mind the seeds. This soup freezes well.

Provided by Barb Witherspoon

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons extra virgin olive oil
2 medium onions, thinly sliced
2 -3 lbs fresh tomatoes, peeled and quartered
1 (6 ounce) can tomato paste
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth

Steps:

Combine butter and olive oil in a large saucepan.
Add onion and cook until onions are tender but not brown.
Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper.
Mash tomatoes slightly.
Add chicken broth.
Bring to boiling, then reduce heat, cover and simmer for 40 minutes.
Puree, a small amount at a time, in blender or food processor.
Return mixture to saucepan, heat through, and serve.

Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 2.5, Cholesterol 7.6, Sodium 773.4, Carbohydrate 11.9, Fiber 2.9, Sugar 7, Protein 4.1

HERBED FRESH TOMATO SOUP

Herbed Fresh Tomato Soup image

Provided by Kitchen Crew

Categories Other Soups

Number Of Ingredients 13

Ingredients

2 onions, thinly sliced
2 Tbsp olive oil
2.5 c water
6 tomatoes, peeled and quartered
6 oz tomato paste
2 tsp basil, dried and crushed
1 Tbsp thyme, dried and crushed
1 Tbsp chicken bouillon granules
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 dash(es) hot pepper sauce
parsley, fresh and chopped

Steps:

1. In a large saucepan, cook onion in hot oil until tender; stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper and hot pepper sauce.
2. Bring to boil, reduce heat; cover and simmer 40 minutes.
3. Place about 1/3 of tomato mixture in a blender container or food processor bowl and process until smooth - Or press through food mill.
4. Repeat with remaining mixture.
5. Reheat half of mixture and serve immediately.
6. To freeze, cool the remaining mixture and pour into a 3 cup freezer container seal, label and freeze.
7. To serve frozen portion, transfer to medium saucepan; cover and cook over medium heat for 20 - 25 minutes or until heated through, stirring occasionally.
8. Sprinkle with parsley before serving.

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