Blender Tomato Soup Recipes

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BLENDER TOMATO SOUP



Blender Tomato Soup image

We really like this soup - not quite the same as my homemade (tomato soup to can) - but a nice quick way to make "real" tomato soup. Nice flavor, and easy to make! ENJOY!

Provided by WJKing

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups milk
2 cups tomato juice
1/4 cup flour
1 tablespoon sugar
1 slice onion
1/8 teaspoon pepper
2 tablespoons soft butter
1 teaspoon salt
1 dash garlic salt

Steps:

  • Heat milk.
  • Blend other ingredients together.
  • Add warm milk to blender& blend.
  • Heat& serve.

Nutrition Facts : Calories 191.9, Fat 10.4, SaturatedFat 6.5, Cholesterol 32.3, Sodium 1009.2, Carbohydrate 20.3, Fiber 0.8, Sugar 7.7, Protein 5.8

BLENDER TOMATO SOUP



Blender Tomato Soup image

This puréed tomato soup is much like gazpacho, but without bread. And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 9

2 pounds ripe, locally grown tomatoes
Salt to taste
1 large garlic clove, peeled
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus a few leaves, slivered, for garnish
1 cup water
Pinch of cayenne (optional)

Steps:

  • Cut 1/2 pound of the tomatoes (2 medium) in half across the equator, and grate on the large holes of a box grater set over a bowl. Line a strainer with cheesecloth, and set over a bowl. Place the grated tomatoes in the cheesecloth and allow to drain for one hour. (The "tomato water" that drips through will have an intense, pure flavor.) Meanwhile, cut the remaining tomatoes in wedges and toss in a bowl with salt to taste, the garlic clove, vinegar and olive oil.
  • After one hour, gather up the cheesecloth around the tomato pulp that remains and squeeze to extract all of the remaining juice. Transfer the juice to a blender. Add the tomato wedges and all of the juice in the bowl, along with the tomato paste, basil leaves and water. Blend until smooth (if necessary do this in two batches). Adjust seasoning, and if you want a hint of heat, add a small pinch of cayenne.
  • Strain the soup through a medium strainer set over a bowl, pushing the soup through with a spatula or the bottom of a ladle. Serve right away, or for the best flavor refrigerate for one to 24 hours before serving. Blend again or whisk before serving. Serve, garnishing each bowl with slivered basil.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 720 milligrams, Sugar 7 grams

QUICK AND CREAMY BLENDER TOMATO SOUP



Quick and Creamy Blender Tomato Soup image

A quick and easy tomato soup. Great for soup and sandwich night! If you can't find tomatoes with herbs, you can use plain tomatoes and add 1 tsp of an Italian herb mix. Remember canned tomatoes are already salted so you may not need extra salt.

Provided by Doughy

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (28 ounce) can tomatoes with herbs
1 small onion
1 stalk celery
1 garlic clove
1 dash Tabasco sauce (optional)
1/2 cup half-and-half cream
salt and pepper
sour cream, croutons, bacon bits

Steps:

  • Place all ingredients except the half and half in the blender, blend until smooth.
  • Pour mixture into a pot, simmer for 5 minutes.
  • Add half and half, salt and pepper to taste.
  • Garnish as desired. Enjoy!

Nutrition Facts : Calories 49.2, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 21.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 1.2

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