THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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.
CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES
Steps:
- Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
- Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
- For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
- Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
CREAMY TOMATO SOUP
A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish
Provided by Sarah Cook
Categories Lunch, Soup
Time 1h15m
Yield Serves 6 adults and 6 kids
Number Of Ingredients 13
Steps:
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).
Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
CREAMY BALSAMIC TOMATO SOUP
Another great recipe from Cooking Light. This was one of those meals I made over & over last winter (and I'm not a very big tomato soup fan). To get my toddler to eat it, I whipped up a cheese quesadilla and she dipped it into the soup.
Provided by VegGirl
Categories Vegetable
Time 1h
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500.
- Combine 1/2 cup broth, brown sugar, vinegar & soy sauce in small bowl.
- Place onion, garlic and tomoatoes in a baking pan. Pour above mixture over tomatoes & bake for 50 minutes.
- Place tomato mixture, remaining broth and half-and-half in blender (a little at a time) and blend until smooth. You could also use an immersion blender in a stock pot.
- If picky about lumps, strain mixture through sieve.
- Serve topped with fresh black pepper.
Nutrition Facts : Calories 165.5, Fat 6.1, SaturatedFat 3.5, Cholesterol 16.8, Sodium 192.6, Carbohydrate 25.8, Fiber 5.5, Sugar 15.6, Protein 5.8
More about "creamy tomato balsamic soup recipes"
TOMATO BALSAMIC SOUP - RECIPE RUNNER
From reciperunner.com
4.3/5 (3)Total Time 35 minsCategory Soup, Stew + ChiliCalories 164 per serving
- Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté until it softens, about 3-4 minutes. Add in the minced garlic and cook for another minute.
- Add in the canned tomatoes and season with salt and pepper. Using a potato masher, mash the tomatoes until they are all broken up. Add in the bay leaf, brown sugar, and chicken broth. Stir and bring the mixture to a boil.
- Once the soup is boiling reduce the heat to medium low and simmer for 10 minutes. Pull out the bay leaf and remove from the heat. Pour half the soup into a blender or food processor and process until smooth.
- Strain the soup and repeat the process with the second half. Return the strained soup to the pot and stir in the balsamic vinegar. Bring the soup back up to a simmer and cook for several more minutes. Serve the soup immediately topped with chives.
CREAMY BALSAMIC TOMATO SOUP - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
Estimated Reading Time 5 mins
- In a large pot over medium-high heat, sauté onion and carrots in oil until they are soft and translucent. Add tomato paste, garlic, and dried basil and cook for 1-2 minutes.
- Add tomatoes (do not drain) along with water and chicken base. Stir, and add granulated sugar and salt. Simmer gently over medium heat, uncovered, for 30 minutes.
- Carefully ladle the soup mixture into a blender, making sure to allow air to escape out of the top so it doesn’t explode as it blends. Holding a kitchen towel over the lid, blend until velvety and smooth.
- Pour the soup back into the pot on low heat. Add butter, heavy cream, and balsamic vinegar. Stir until well combined, and then taste for balance of seasonings. Add additional salt, cream, or vinegar to taste. Keep on low until ready to serve.
CREAMY TOMATO-BALSAMIC SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (28)Calories 120 per servingServings 4
- Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
- Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.
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