Best Theresas Double Tomato Soup Recipes

DOUBLE TOMATO SOUP

Double Tomato Soup image

For all tomato soup lovers. I haven't actually tried this, but I love tomato soup. Take from "Souped Up!" and so far I love most of the recipes in this book.

Provided by meedeeter

Categories Vegetable

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 large Spanish onion, thinly sliced
1 garlic clove, pressed
1 celery, peeled and sliced
1/2 teaspoon curry powder
1 (28 ounce) can Italian tomatoes, chopped
5 cups chicken stock
1 teaspoon dried basil
1/4 teaspoon brown sugar
5 sun-dried tomatoes

Steps:

Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes.
Add the tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1 1/2 hours.
Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth. Gradually return to the cooking liquid. Serve immediately or refrigerate up to three days.
To freeze: Prepare soup as directed. Allow to cool, place in a rigid freezer container and freeze.
To serve: Thaw in fridge. Reheat on stovetop or in microwave.

Nutrition Facts : Calories 130.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 11.1, Sodium 334.2, Carbohydrate 16.4, Fiber 2.4, Sugar 8.7, Protein 6.8

GRANDMA'S TOMATO SOUP

Grandma's Tomato Soup image

This recipe is my grandmother's. Originally, Gram even made the tomato juice in it from scratch! Gram had this soup cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. -Gerri Sysun, Narragansett, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 tablespoon all-purpose flour
2 cups tomato juice
1/2 cup water
2 tablespoons sugar
1/8 teaspoon salt
3/4 cup cooked wide egg noodles
Chopped fresh parsley, optional

Steps:

In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1144mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY TOMATO SOUP

Creamy Tomato Soup image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 small carrots, peeled and chopped
1 stalk celery, chopped
1 red onion, chopped
1 1/2 teaspoons kosher salt
Three 14-ounce cans cherry tomatoes
2 1/2 cups low-sodium chicken stock
One 3-inch Parmesan rind
1 sprig fresh basil
1/3 cup mascarpone, at room temperature
6 pieces cooked bacon, crumbled

Steps:

Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.