RUSTIC TOMATO SOUP RECIPE
A super simple, fresh, and delicious rustic Tomato Soup that will make everybody happy. Butter, cream, and of course tomatoes combine together to make this huge flavor profile with very few ingredients.
Provided by Ben Myhre
Categories Soup
Time 30m
Number Of Ingredients 7
Steps:
- , and loosely chop tomatoes
- over medium in deep soup dish
- and salt
- for 10 minutes
- and simmer for 10 more minutes
- , stir. It will foam.
- immediately and stir
Nutrition Facts : ServingSize 2 cups (1/2 prepared dish), Calories 442 calories, Sugar 14g, Sodium 1335 mg, Fat 40 g, SaturatedFat 25 g, UnsaturatedFat 14 g, TransFat 0 g, Carbohydrate 20 g, Fiber 5 g, Protein 5 g, Cholesterol 128 mg
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
RUSTIC FARM-FRESH TOMATO SOUP
When tomatoes are ripe and plentiful, this is a fabulous rustic tomato soup. It's creamy and savory with a touch of sweetness. The rich tomato flavor is enhanced by the onions that cook down with them. Serve alongside grilled cheese for a little comfort food. Once you try this tomato soup, you will never want it from the can...
Provided by Family Favorites
Categories Vegetable Soup
Time 1h
Number Of Ingredients 10
Steps:
- 1. Roughly chop and seed 4 cups of tomatoes. In a large pot, combine tomatoes, chopped onion, and chicken broth.
- 2. Bring mixture to a boil then reduce heat and simmer for 20-25 minutes.
- 3. Remove from heat. Add tomato sauce, salt, pepper, and sugar.
- 4. Using an immersion blender, blend to desired consistency.
- 5. To remove any remaining seeds or skin, pour cooled soup through a colander and into a large bowl. Stir or push through with the back of a large spoon.
- 6. Wipe out soup kettle and melt butter. Add flour and cook for 1-2 minutes until it begins to become golden.
- 7. Add a ladleful of soup to the butter/flour mixture and blend.
- 8. Then, add the rest of the tomato soup mixture and stir. Heat to a low simmer. Check salt, pepper, and sugar and adjust to taste. All tomatoes have different sugar content. 3-4 teaspoons seem to work for us. Adjust to your own preference. Serve.
- 9. For variety, add garlic powder or Italian seasoning. Serve with rustic croutons, green onion tops, and/or shredded Parmesan.
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.
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love