TOMATO SPINACH SOUP
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.-Erna Ketchum, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
TOMATO SPINACH AND BASIL SOUP
This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 29.3 g, Cholesterol 23.7 mg, Fat 8.5 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 5.1 g, Sodium 1217.6 mg, Sugar 19.3 g
ROASTED CREAMY TOMATO AND SPINACH SOUP
Summer soup at it's best. Fresh tomatoes grilled or roasted with fresh spinach for a creamy tomato soup. It doesn't get much better than fresh farmers market ingredients.
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tomatoes in quarters and lightly de-seed by squeezing slightly and then add to a large bowl. To that same bowl, add the fennel and onion. Add the olive oil, dried oregano, s/p and either grill until soft or in a 400 degree oven for about 20 minutes. Don't worry, they will continue cooking in the soup so they don't have to be all the way done.
- To a large soup pot, add a just the vegetables, garlic, red pepper flakes, vegetable stock and sugar and a pinch of both salt and pepper. Go easy on salt as tomatoes and broth are both salty. You can reason later. and cook another couple of minutes until all well incorporated. Cook another 5 minutes.
- With an immersion blender or you can transfer the ingredients to a regular blender puree until mostly smooth. I like some texture, but feel free to make it as smooth as you want.
- Return to the pot, add the spinach, cream, milk and fresh basil. Taste for seasoning and add any extra salt or pepper if needed. Also, depending on how thick you like your soup, you can add extra broth if you want.
ROASTED TOMATO-BREAD SOUP
Provided by Claire Robinson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.
- Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.
- Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.
TOMATO AND SPINACH SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
ROASTED TOMATO & MASCARPONE SOUP
Luxuriously smooth, this blended cream of tomato soup is packed full of rich Italian flavours
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 3 - 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
- Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.
- Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn't really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.
Nutrition Facts : Calories 237 calories, Fat 16.2 grams fat, SaturatedFat 5.8 grams saturated fat, Carbohydrate 18.2 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 5 grams fiber, Protein 4.4 grams protein, Sodium 0.5 milligram of sodium
CREAM OF ROASTED TOMATO SOUP
Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.
Provided by Mysterygirl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees.
- Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
- Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
- Roast tomatoes until their edges are charred, about 15 to 20.
- Scrape tomatoes, oil, and herbs from pan into food processor.
- Process until not quite smooth (leaving small chunks and charred black specks).
- In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
- Whisk in roasted tomato puree, broth, and wine.
- Then whisk tomato paste.
- Heat the cream and whisk in to the tomato mixture.
- Taste and add sugar if necessary.
- Stir in optional Parmesan.
- Add salt and pepper to taste and bring soup to a simmer.
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