FIRE ROASTED TOMATO SOUP
Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
- Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
- In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 9 g, TransFat 0 g
SOUP ESSENTIALS: AWESOME FIRE-ROASTED TOMATO SOUP
I really, really wanted to call this a bisque, but there is no such thing as a tomato bisque, so soup it is. It is simple to make, and packs amazing flavor. Serve it on a cold Winter's eve with a grilled-cheese sandwich, and you will be in heaven. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetable Soup
Time 55m
Number Of Ingredients 22
Steps:
- 1. PREP/PREPARE
- 2. Bisque versus Soup A "traditional" bisque (traditional being the operative word in this sentence), is made from shellfish (lobster, crab shrimp, etc.). However, times change, and things evolve. Today, you can go into many restaurants, and order tomato bisque. Which, according to purists is essentially a cream of tomato soup. It is kind of like putting lipstick on a pig... What has that to do with this recipe? Probably nothing, but now you know the rest of the story.
- 3. While making this soup, I tried regular milk, half & half, and heavy cream. I felt that the regular milk did not have enough punch, and the heavy cream overwhelmed the tomato taste... half & half won the day. FYI: You can leave the half & half out of the recipe, and it still tastes pretty dang good.
- 4. Do not forget to bake your garlic before adding it. If you have never baked garlic, you are missing out on a nice treat. Here is a recipe, if you need one: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
- 5. The tomatoes for this recipe will determine the final taste and quality. I am using Muir Glen, Organic, Fire Roasted tomatoes; however, there are a lot of good brands out there... just make sure that they are fire roasted.
- 6. This soup freezes really well; however, if you choose to freeze it, then do not add the half & half. When you defrost it, warm it up, and add it before serving. That will make it taste SUPER fresh.
- 7. Gather your Ingredients (mise en place).
- 8. Add the butter to a saucepan, or heavy-bottomed pot, over medium heat.
- 9. After the foaming subsides, add the onions, and stir until they just begin to soften, about 3 - 4 minutes.
- 10. Add the celery and carrots, then stir for about 2 minutes.
- 11. Add the garlic, and stir for about 30 seconds.
- 12. I do not have a photo for this step (my bad); however, add the tomato paste, and the remainder of the dry spices (with the exception of the sugar), and stir to combine, about 2 - 3 minutes.
- 13. Chef's Note: It goes without saying (so I am going to say it anyway)... At no time during this cooking process will you allow the veggies to brown or, heaven forbid, burn. We just want them softened, so they can give up their yummy flavors to the soup.
- 14. Add the tomatoes, and the sugar.
- 15. Reduce the heat, and allow the mixture to barely simmer.
- 16. Continue to simmer for 30 minutes.
- 17. Chef's Note: During this time, the liquid will reduce, and the flavors of the veggies and spices will blend in with the tomatoes. Be careful and make is a very low, slow simmer.
- 18. After 30 minutes, add the chicken stock, and continue to slow simmer for an additional 15 minutes.
- 19. Add the contents of the saucepan to a blender, and blend until completely smooth, return to the pot, and add the half & half, and the lemon juice.
- 20. Chef's Note: If you want the soup to be a little chunky, then only blend half the soup... up to you.
- 21. Bring the soup up to serving temperature over low heat, about 5 minutes.
- 22. PLATE/PRESENT
- 23. Serve with a dollop of sour cream, some parmesan, and maybe some fresh basil. Enjoy.
- 24. Keep the faith, and keep cooking.
FIRE ROASTED TOMATO SOUP
Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor us Cilantro. Prep time does not include time to make Recipe #399692 as I had some in the freezer.
Provided by Debbwl
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
- Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
- In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.
Nutrition Facts : Calories 191.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 23.5, Carbohydrate 13.9, Fiber 3.2, Sugar 8.1, Protein 3
FIRE-ROASTED TOMATO SOUP
This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.
Provided by sweetiewoman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
- Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
- Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
- Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g
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5/5 (1)Total Time 50 minsCategory Dinner, Main Course, SoupCalories 246 per serving
- In a large pot, add olive oil and saute the onion until it is almost clear. Add the garlic and continue to cook for a few more minutes.
- Add tomatoes, sauce, paste, water, and chicken broth. Bring to a boil, cover and let it simmer for about 30 minutes.
- In a blender or food processor puree the mixture until it gets to your desired consistency. I like mine a little bit chunky just like Paradise Bakery. Yum
- Add the heavy cream, parmesan cheese, salt and pepper. Let it simmer for another 5 minutes and serve!
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