CREAMY TOMATO SOUP
Steps:
- Heat the vegan butter in a large soup pot. Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.
- Add the garlic and saute a couple more minutes.
- Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.
- Pour in the broth, water, tomato paste and tomatoes. Stir to make sure the roux is all mixed into the liquid. Add the basil.
- Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
- White this is cooking cover the potato pieces with water in a separate saucepan.
- Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.
- When the tomato mixture is done remove from heat and let cool.
- Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.
- Return the tomato soup to the pot by pouring it through a sieve.
- Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.
- Taste to see if you need more salt or pepper. They can always add a little at the table.
Nutrition Facts : ServingSize 1 Serving, Calories 384 kcal, Carbohydrate 30 g, Protein 10 g, Fat 27 g, SaturatedFat 15 g, Sodium 785 mg, Fiber 5 g, Sugar 9 g
CREAMY TOMATO POTATO SOUP
Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- Add chopped potatoes in a medium pot filled with salted water. Make sure all the potatoes are completely under water to achieve even cooking. Bring it to a boil and cook for about 10 minutes until the potatoes are fork tender. If you can easily insert a fork inside, then it is fork tender and ready.
- Meanwhile, heat oil in another medium pot or Dutch oven over medium-high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion and sauté for 3-4 minutes until soft and tender. Add garlic and sauté for another 2 minutes. Add diced tomatoes and stir to cook for 5-7 minutes until tomatoes are soft and saucy. Stir in all the seasoning including Italian seasoning, salt, and pepper.
- Transfer the cooked potatoes together with 3-4 cups of boiling potato water (depends on how thick you prefer the soup to be) into the tomato mixture. Stir well to combine and bring the soup to a simmer.
- Blend the soup into a puree using an immersion blender or transfer the soup into a regular blender to puree. If using a regular blender, you will have to puree in batches.
- Serve immediately in a bowl and garnish with fresh basil, extra olive oil and feta cheese on top.
Nutrition Facts : ServingSize 1 bowl, Calories 208 calories, Sugar 5.7 g, Sodium 628.4 mg, Fat 7.8 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 32.5 g, Fiber 5.8 g, Protein 4.3 g, Cholesterol 1.4 mg
TOMATO POTATO SOUP
At 78, she proved it's never too late to publish your first cookbook. Now Italian cook Elisa Constantini is back with her second cookbook and this hearty vegetarian recipe.
Provided by Elisa Constantini
Number Of Ingredients 16
Steps:
- In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes
- Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes
- In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat
- Stir occasionally to avoid burning
- Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour
- Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions
- As your pasta is cooking, add the heavy cream to the tomato and potato mixture
- (The potatoes should be soft, but not falling apart
- ) Add additional salt to taste
- Drain the pasta well and add to the tomato and potato mixture
- Ladle into bowls and garnish with the cheese
- Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini
- Copyright © 2017 by Elisa Constantini with Frank Constantini
- Used with permission by Sterling Epicure
- All rights reserved
- Potato-Parsnip Soup with Grilled Cheese and Pears
CHUNKY TOMATO POTATO SOUP
Creamy soup filled with chunky vegetables.
Provided by Kitchen Kitty
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
TOMATO POTATO SOUP
This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
- Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
- Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
- Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
- Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.
Nutrition Facts : Calories 240, Fat 11.4, SaturatedFat 6.9, Cholesterol 40.8, Sodium 604.6, Carbohydrate 31.7, Fiber 4.4, Sugar 4.9, Protein 4.6
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