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
PENZEY'S STYLE TOMATO SOUP
Adapted from a recipe found in the Penzey's spice catalog. The size of the tomatoes should be about the size of a medium apple. If using very small tomatoes, such as plum tomatoes, you will need to double the amount of tomatoes. It might also be a good idea to have some extra tomato juice or vegetable broth on hand just in case your tomatoes do not produce enough liquid to make the full 8 cups needed.
Provided by HeatherFeather
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook tomatoes and sugar in a saucepan over medium heat until soft and the skins start to fall off, approximately 10 minutes.
- Add baking soda (it will get foamy) and cook another minute or two.
- Strain the tomatoes through a sieve set over a large bowl; discard the seeds& skins but reserve the juices.
- You should have 8 cups juice, approximately- set aside. (If you do not have enough juice, add canned tomato juice or vegetable broth to your juices to make up the difference, adjusting the salt later to account for these additions.).
- Over medium heat, melt the butter in a large stock pot, then add onions and saute until softened, about 5 minutes.
- Add flour, stirring, then add all spices except for the basil, stirring until well blended.
- Cook the flour mixture for about 3 minutes, stirring constantly- don't let it burn.
- Slowly add the milk, whisking to mix with flour mixture until smooth.
- Continue cooking until it starts to thicken.
- Add 1 cup of the milk mixture to the tomato juices to temper them, stirring well.
- Pour the tomato mixture into the stock pot and stir to mix.
- Continue heating until warmed through, but do not let boil.
- Taste for seasonings and adjust as needed.
- Add basil and serve with a sprinkling of crushed croutons on top if desired.
Nutrition Facts : Calories 134.5, Fat 6.7, SaturatedFat 3.9, Cholesterol 17.6, Sodium 298.7, Carbohydrate 15.9, Fiber 2.4, Sugar 8.9, Protein 4.1
BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
PENZEY'S BAKED POTATO SOUP
A great soup for any leftover boiled potatoes. Found in Penzeys Christmas 2006 catalog. Hearty soup!
Provided by House
Categories Stew
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
- Cool to room temperature by refrigerating for 1 hour.
- Remove the skins and coarsely chop the potatoes; set aside.
- Finely chop bacon and fry until crispy.
- Drain the bacon on paper towels and set aside.
- Let the milk come to room temperature.
- Place 1 1/2 cups of chopped potatoes into blender.
- Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
- In a large, heavy pot, melt the butter over medium-low heat.
- Add the onions and cook until they are soft and translucent, about 10 minutes.
- In a separate pan, heat the chicken broth to boiling.
- Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
- Next, add the potato puree. Mix well.
- Lower the heat to simmer and cook for 30 minutes. Stir often.
- If soup is too thick, thin with more milk.
- Add 3/4 of the crisp bacon and mix well.
- Serve garnished with the remaining bacon, cheddar cheese, and chives.
Nutrition Facts : Calories 645.1, Fat 29.2, SaturatedFat 13.5, Cholesterol 63.9, Sodium 696.7, Carbohydrate 77.1, Fiber 7.4, Sugar 13, Protein 19.6
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