TEST KITCHEN'S FAVORITE TOMATO SOUP
No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.
- Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.
SPANISH TOMATO BASIL SOUP - HCG PHASE 2 RECIPE - GENIUS KITCHEN
This soup is SO delicious, you can serve it at any time (not just during HCG diet). Counts for 1 vegetable. It makes quite a lot, so Ive listed it as 2 servings, but if youre REALLY hungry, can count for one. Taken from The HCG Diet Cookbook Gourmet Success.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Pour broth in saucepan and add bay leaf.
- Purée remaining ingredients in a food processor or blender.
- Pour purée in saucepan with broth and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Serve hot, garnish with fresh basil leaves or parsley.
TEST KITCHEN'S FAVORITE TOMATO SOUP
No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.
- Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.
KITCHEN TOMATO SOUP
The seasoning in this homemade tomato soup really sets it apart. I prefer to serve it hot but it can be served cold as well. From a September 2006 edition of Parade Magazine
Provided by loof751
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain and chop the canned tomatoes.
- Melt the butter with the oil over low heat in a heavy saucepan. Add the onions and cook until softened, about 10 minutes. Add the garlic and cook, stirring, for 3 minutes. Sprinkle the allspice over the onions and cook for another minute.
- Add half of the dill and cook over low heat, stirring, for about 5 minutes. Add the chicken broth, tomatoes, and sugar. Add salt and pepper to taste. Simmer, partially covered, for 20 minutes.
- Puree the soup in a food processor. Return to the pot and stir in the remaining dill. Add salt and pepper if necessary.
- Serve hot, or chill several hours or overnight and serve cold. Garnish each serving with a dollop of sour cream.
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