CREAMY HERBED TOMATO SOUP
No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
HERBED TOMATO SOUP
Crostini accompanies this herbed tomato soup with basil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.
- Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.
CREAMY TOMATO SOUP
I can a lot of tomato juice, which makes this recipe even more economical. My husband really enjoys this soup, so I like to pack it in his lunch.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.
Nutrition Facts : Calories 143 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 937mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY TOMATO AND SUMMER HERB SOUP
This creamy tomato and summer herb soup takes less than 25 minutes to prepare and can be served hot or cold. I prefer it hot. It is bursting with flavor and contains a full serving of vegetables in each bowl. Tarragon is the herb of choice in this version of the recipe, but chopped basil or even mint would work, too. While some creamy soups are made with heavy cream or sour cream, this one gets a rich, tangy flavor from a modest amount of reduced-fat sour cream. If you like, you can use low-fat plain yogurt instead. The soup is best when made with ripe tomatoes, but a 28-ounce can of diced tomatoes with their juices can be substituted in a pinch. For a complete light meal, serve this soup with a salad and a few slices of grilled whole-grain baguette.
Provided by CookingONTheSide
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium saucepan, heat the oil over medium.
- Add the onion and saute until softened, about 4 minutes.
- Add the tomatoes and water, then bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 5 minutes.
- Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
- Set a strainer over the saucepan.
- Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
- Whisk the sour cream and tarragon into the soup.
- Stir over low heat until the soup is hot, but not boiling.
- Season with salt and pepper.
CREAMY TOMATO SOUP WITH HERBS
An easy, delicious tomato soup without the fancy price of the "gourmet" soup to be found on the grocery shelf. From the "Desperation Dinners" ladies: Beverly Mills & Alicia Ross... one of my favorite columns in the (Raleigh NC) News & Observer.
Provided by Impera_Magna
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
- Peel and chop onion and add to pot, stir and cook for 2 minutes.
- Add garlic, stir and cook 30 seconds.
- Add tomatoes with juice and tomato sauce.
- Raise the heat to high and bring soup to a boil.
- Reduce heat to low.
- Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
- Stir and heat for 2 minutes.
- Remove from heat and serve at once, garnished w/ croutons if desired.
- NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.
Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 3.8, Cholesterol 19.5, Sodium 783.1, Carbohydrate 13.2, Fiber 1.9, Sugar 5.4, Protein 8.4
HERBED TOMATO SOUP
Make and share this Herbed Tomato Soup recipe from Food.com.
Provided by newspapergal
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
- Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
- Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling.
- Stir in the water and instant chicken bouillon granules.
- Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through.
- Serve with the Parmesan Croutons.
Nutrition Facts : Calories 83, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 665.6, Carbohydrate 7.2, Fiber 2, Sugar 5.3, Protein 1.7
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
HERBED TOMATO BISQUE
This would be great to chase away the chill on a stormy night. This creamy tomato soup has a hint of sweetness from honey and great herb flavor.-Dawn Richard, Princeton, Minnesota,
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.
Nutrition Facts : Calories 187 calories, Fat 10g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 850mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 3g fiber), Protein 4g protein.
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CREAMY TOMATO SOUP RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (152)Total Time 1 hrServings 8Calories 190 per serving
- Add the onion and sauté until softened and golden, about 10 minutes., Add the tomatoes, basil, thyme, and black pepper.
- Bring the mixture to a simmer, and cook for 10 minutes., In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the soup, stirring constantly., Cover and simmer slowly for 25 minutes, stirring occasionally., If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender.
- If you've used tomato purée, there's no need to blend; the onion bits will give the soup a bit of body., Return the soup to the stove, and set it on a burner over low-to-medium heat., Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, milk, and salt.
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