Silky Summer Tomato Soup With Spinach Coulis Recipes

TOMATO TORTELLINI SOUP

Steps:

• Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened.
• Stir in the garlic and cook for 1 minute, or until fragrant.
• Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
• Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly.
• Using a food processor or blender, working in small batches, puree the soup until completely smooth.
• Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
• Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
• Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!

TOMATO AND SPINACH SOUP

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.

TOMATO SPINACH AND BASIL SOUP

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.

SILKY SUMMER TOMATO SOUP WITH SPINACH COULIS

Steps:

• For the tomato soup:.
• Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool.
• For the spinach coulis:.
• Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
• Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
• To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
• Note: The spinach coulis can be made up to a week ahead and refrigerated.

SUMMER TOMATO SOUP

Steps:

• Preheat the oven to 325 degrees F.
• Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

SUMMER TOMATO SOUP

Steps:

• Place onion slices in 3-quart saucepan and add 3 1/2 cups tomato juice and garlic.
• Cover and cook over medium heat until onion is completely soft, about 35 to 40 minutes.
• Stir in the chopped tomatoes,honey,salt, allspice and pepper.
• Cover and continue cooking for 15 minutes.
• Strain vegetables, reserving liquid.
• Transfer vegetables to food processor with 1/2 cup liquid, then return remaining liquid to saucepan.
• Puree vegetables 1 minute, stopping machine as necessary to scrape down sides of work bowl.
• Add puree to saucepan and stir, adding more tomato juice if soup is too thick;taste and adjust seasonings.
• Serve hot or chilled, garnish each serving with sour cream or yogurt, if desired.
• Snipped chives also make a nice garnish for this.