THE BEST TOMATO SOUP
Vibrantly colored, tangy and rich, our comforting tomato soup is the perfect partner for a grilled cheese sandwich - but is just as delicious on its own. Blending the soup with butter is our trick for making it creamy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
- Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
- Ladle the soup into bowls and drizzle with more oil before serving.
MY DELUXE TOMATO SOUP!
It's amazing that these simple ingredients can make something soooo good! Even my 7 year old asks for second helpings! There's nothing like dipping a warm grilled cheese sammie into it...comfort food indeed! Don't be afraid of the brown sugar...it's just to cut the acidity of the tomatoes and doesn't taste sweet at all. You can top the soup with a dollop of sour cream, or shredded sharp cheddar...some fresh parsley or basil is very good too - although it's good enough on it's own.
Provided by Morgans Mom
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put diced tomatoes in blender. (Don't blend yet).
- In a saucepan, heat the oil and butter, and sautee the onions until almost carmelized, (you really want that flavor in the soup). Add garlic and sautee' just until soft, 1 to 2 minutes, (you absolutely do NOT want to burn the garlic!).
- Add the onion/garlic mixture to the blender with the tomatoes and puree that all together, to desired consistency. I liquefy it.
- Add this mixture back to the saucepan.
- Add the tomato soup and the tomato paste. Use some of the chicken broth to rinse out the rest of those ingredients from the can, then pour that in along with all of the remaining chicken broth. Add the V-8 juice.
- Stir all together very well, until the paste has "dissolved".
- Add the brown sugar, black pepper, and onion powder. Increase or decrease these seasonings to taste.
- Bring to a low boil, then reduce heat and simmer for at least 30 minutes, or until slightly thickened.
- At this point, you can stir in 1/2 cup (or to your desired richness) of heavy cream to make this more of a creamy tomato soup! Just warm through.
- Serve immediately.
Nutrition Facts : Calories 145.3, Fat 4.4, SaturatedFat 1.5, Cholesterol 3.8, Sodium 1204.9, Carbohydrate 23.8, Fiber 4, Sugar 14.3, Protein 5.8
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
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