CHILLED TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
- Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
- Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
HEIRLOOM TOMATO SOUP
During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 20 servings (5 quarts).
Number Of Ingredients 10
Steps:
- In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 356mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PHILIPPE BERTINEAU'S CHILLED HEIRLOOM TOMATO SOUP
Provided by Jonathan Reynolds
Categories project, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes). Cover and sweat for 10 minutes, until soft but not brown. Add the bouquets garnis and tomatoes to 3 cups water. Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.
- Transfer the mixture to a large heatproof bowl and cool in a container of ice and water. (This will allow the tomatoes to retain their color.)
- Remove the bouquets garnis and, in batches, puree the mixture in a blender. Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt. Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.
- Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1034 milligrams, Sugar 12 grams
TOMATO SOUP
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.
Provided by Jennifer Steinhauer
Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 27 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 814 milligrams, Sugar 25 grams, TransFat 1 gram
PHILIPPE BERTINEAU'S HEIRLOOM TOMATO SALAD WITH FARM GOAT CHEESE
Provided by Jonathan Reynolds
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice each large tomato crosswise into 1/4-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
- Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
- Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 671 milligrams, Sugar 14 grams
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