Best Tomato Soup With Gremolata Recipes

SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Split Pea Soup with Sun-Dried Tomato Gremolata image

This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container.

Provided by Ellie Krieger

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 cups diced onion
¾ cup finely diced carrot
⅔ cup finely diced celery
2 teaspoons minced garlic
6 cups low-sodium vegetable broth, or more as needed
1 ¼ cups dried green split peas
2 sprigs fresh thyme
1 bay leaf
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper
½ cup finely chopped fresh parsley
¼ cup finely chopped sun-dried tomatoes
¾ teaspoon garlic, minced
¼ teaspoon smoked paprika
¼ teaspoon salt

Steps:

Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 61.5 g, Fat 8.1 g, Fiber 20.8 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 860.4 mg, Sugar 12.6 g

TOMATO-FENNEL SOUP WITH GREMOLATA

Tomato-Fennel Soup with Gremolata image

Categories Soup/Stew Herb Tomato Lemon Fennel Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

Soup
2 tablespoons olive oil
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups chicken stock or canned low-salt broth
1/4 cup fresh lemon juice
Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Steps:

For soup:
Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
For Gremolata:
Mix all ingredients in small bowl.
Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.

CREAMY TOMATO SOUP

Creamy Tomato Soup image

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

Steps:

Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.