SHAKERTOWN TOMATO CELERY SOUP
I love anything from the Shaker Communities! My husband and I went to Shakertown in Kentucky and ate at their restaurant. The food was delicious, all from original Shaker recipes. We were served this tomato soup, not your regular tomato soup. I bought a small Shaker Cookbook at the gift shop and the recipe for the soup we had was...
Provided by Deanna Rodgers
Categories Other Soups
Time 30m
Number Of Ingredients 8
Steps:
- 1. Saute' onion and celery in butter until tender, but not brown. Add remaining ingredients and heat through.
TOMATO SOUP
This is a very simple, creamy and yummy soup, I do believe all will love it!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
- Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 26.5 g, Fat 3.4 g, Fiber 6.5 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 1072.6 mg, Sugar 3.5 g
TOMATO & CELERY SOUP
Easy to prepare, healthy nutritious soup.
Provided by tartanjuda
Time 50m
Yield Serves 5
Number Of Ingredients 12
Steps:
- Heat the olive oil in a sauce pan, cook the onions for 3-5 minutes over medium heat till soft, then add celery and garlic and cook for another 5 minutes.
- Add the tins of tomato, chicken stock and honey to the pan, and bring to the boil. Turn into the low heat, cover the pan and simmer for 20 minutes.
- Remove from the heat to cool a little and use a hand mixer or a food processer to puree.
- Add the cream, salt and pepper, then reheat the soup but not to bring to the boil. Little bit of cream for decoration to serve if you like.
CELERY SOUP
Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.
Provided by Jeannie Turicik
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
- Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
- Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
- Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
- Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.1 g, Cholesterol 0.5 mg, Fat 7.7 g, Fiber 5.9 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 607.9 mg, Sugar 6 g
PAN-COOKED CELERY WITH TOMATOES AND PARSLEY
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
- Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 3 grams
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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