CREAMY TOMATO AND CREAM CHEESE SOUP
Baking the tomatoes adds depth to the flavor of this soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 11
Number Of Ingredients 16
Steps:
- Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
- In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
- Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g
CHEESY TOMATO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
- Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
- For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
- Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
- To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.
CHEESY TOMATO SOUP WITH POTATOES
After modifying another recipe I came up with this wonderful soup. It tastes even better the second day.
Provided by FDADELKARIM
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
- Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
- Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.
Nutrition Facts : Calories 351.3, Fat 22.5, SaturatedFat 14, Cholesterol 78, Sodium 1206.8, Carbohydrate 25.1, Fiber 2.6, Sugar 3.8, Protein 13
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
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