CLINTON KELLY'S CREAM OF TOMATO SOUP
Make and share this Clinton Kelly's Cream of Tomato Soup recipe from Food.com.
Provided by Kerena
Categories Vegetable
Time 1h5m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
- Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
- Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
- Pour into bowls and top with a thin strips of fresh basil.
Nutrition Facts : Calories 208.4, Fat 12.9, SaturatedFat 7.3, Cholesterol 44.4, Sodium 563.3, Carbohydrate 19.5, Fiber 3.3, Sugar 9.3, Protein 6.5
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
BEST CREAM OF TOMATO SOUP
Delicious cream of tomato soup, it is dariy free and super easy to make. To serve sprinkle with chives and drizzle with coconut milk, kids love this with GF grilled cheese sandwich.
Provided by onlyglutenfreerecip
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot add coconut oil, onion, garlic and carrot, sauté on medium heat until just soft, about 5 minutes.
- Add tomato paste and cook for about 2 minutes while stirring.
- Add stock, maple syrup, lemon juice, thyme, bay leaf and tomatoes, simmer for about 20 minutes, stirring occasionally.
- Remove from heat, remove bay leaf and thyme, and add to food processor or blender, blend until smooth.
- Return to pot and stir in coconut milk, add sea salt to taste.
Nutrition Facts : Calories 290.4, Fat 27.4, SaturatedFat 24, Sodium 120.1, Carbohydrate 13.1, Fiber 1.4, Sugar 6.5, Protein 3
4B'S OLD FASHIONED CREAM OF TOMATO SOUP
This is an original recipe from the kitchen of 4B's restaurant. My whole family craves 4B's soup often and would head over to get it "to go". Now that I don't live in Montana, I got the recipe from them to make whenever I wish here in Iowa.
Provided by Krsi Sue
Categories Vegetable
Time 40m
Yield 1/2 gallon, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix tomatoes, chicken broth, butter, sugar, onions and soda.
- Simmer over low heat for 1 hour.
- Heat cream in a double boiler.
- Add cream to hot tomato mixture and serve.
ULTIMATE CREAM OF TOMATO SOUP
Hard to believe this delicious soup is made with canned tomatoes! Besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. DO NOT SKIP the roasting of the tomatoes; a little more effort, but worth it! Recipe comes from Cook's Illustrated with a slight modification.
Provided by Galley Wench
Categories Low Protein
Time 55m
Yield 6 Cups
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
- Line cookie sheet with foil.
- Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
- Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
- Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
- Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
- Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
- Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
- Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
- Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
- Remove from heat and using an immersible blender puree the tomatoes.
- (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
- Add cream, and heat over low heat until hot, about 3 minutes.
- Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
- To Make Ahead.
- This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.
Nutrition Facts : Calories 259, Fat 16.5, SaturatedFat 9.8, Cholesterol 49.6, Sodium 147.1, Carbohydrate 21.9, Fiber 3.6, Sugar 12.3, Protein 5.4
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