Best Herbed Tomato Soup Recipes

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

CHILLED HERBED TOMATO SOUP WITH CITRUS AND SPICE

Steps:

• Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
• Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
• Stir lemon juice and aquavit into soup. Garnish with arugula.

HERBED TOMATO SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.
• Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.

ROASTED TOMATO SOUP WITH HERBED FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
• Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
• Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
• Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
• Preheat the oven to 400 degrees F.
• In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
• Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
• Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

HERBED TOMATO AND CHICKPEA SOUP

Steps:

• Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

HERBED FRESH TOMATO SOUP

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.

HERBED TOMATO SOUP

Steps:

• In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in the carrots, potato and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato juice, soup, tomatoes, parsley, bay leaf, oregano, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until vegetables are tender. , Stir in milk; heat through. Discard bay leaf. Top each serving with croutons and Parmesan cheese.

HERBED TOMATO SOUP WITH PASTA

Steps:

• Combine vegetable broth, diced russet potato, 1/4 cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. Simmer over medium heat until potato is tender, about 15 minutes. Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
• Ladle soup into bowls. Garnish with remaining 1/4 cup green onions. Sprinkle cheese and croutons over, if desired.

HERBED BOMBAY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
• Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
• Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
• Spoon soup into bowls and garnish with mint leaves.

HERBED TOMATO SOUP

Steps:

• In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
• Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
• Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling.
• Stir in the water and instant chicken bouillon granules.
• Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through.
• Serve with the Parmesan Croutons.

HERBED FRESH TOMATO SOUP

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.

TOMATO SOUP WITH HERBED WHIPPED CREAM

Steps:

• heat oil and stir in onion, carrot, celery and bacon. saute @ 4 min. until onions translucent, add garlic cook additional 2 min. stir in flour and cook 1 min. stir in tomato paste and add tomatoes with their juice. add water, bring to simmer and cook 30 min. blend soup in a food processor and return to simmer, add 1/2 salt and pepper. stir remaining s&p, chives and tarragon into whipped cream serve soup topped with whipped cream

ROASTED-TOMATO SOUP WITH HERBED CROUTONS

Steps:

• 1. Make the soup: Preheat the oven to 250°. Arrange the tomatoes on a large rimmed baking sheet, cut side down. Brush with olive oil and season with salt and papper. Bake for about 1.5 hours, or until the skins shrivel. Let the tomatoes cool slightly, then peel and seed them over the baking sheet and transfer them to a bowl. Scrape the seeds, skins, and any juices from the baking sheet into a fine sieve set over the bowl and press to extract as much juice as possible. 2. Heat the 2 T of olive oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Stir in the ham, roasted tomatoes and their juices and the stock and bring to a boil. Reduce the heat and simmer the soup for 45 minutes. 3. Make the herbed croutons: Preheat the oven to 325°. In a medium skillet, melt the butter in the olive oil. Add the garlic and cook over low heat, stirring until fragrant, about 2 minutes. Stir in the minced herbs and cook for 30 seconds. Scrape the mixture into a medium bowl, add the bread cubes and a generous pinch of salt and pepper and toss thoroughly. Spread the bread cubes on a large rimmed baking sheet in a single layer and bake for 20 minutes, stirring occasionally, until golden. 4. Coarsely mash the tomatoes in the soup and season with salt and pepper. Put the croutons in shallow bowls, ladle the soup on top and serve piping hot.

HERBED TOMATO SOUP

Steps:

• In a heavy saucepan, cook the potato, onion, celery adn garlic in butter and 2 tbsp. water, covered 8-10 minutes or till vegetables are tender. Stir in tomato juice, milk, condensed soup, parsley,. garlic powder, thyme and 1/4tsp. pepper and garlic powder. Heat through.

HERBED TOMATO SOUP

Steps:

• 1. Place first 8 ingredients in crock pot and cook on LOW for 7 hours. Veggies will be nice and tender
• 2. Add the butter, salt and pepper. Stir and then using an immersion blender puree the soup till smooth
• 3. Add the parmesan cheese and stir well.
• 4. Add the coconut milk powder and mix once more with the blender
• 5. Check your seasonings and serve.