TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SIMPLE TOMATO SOUP
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g
SIMPLE TOMATO SOUP
I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food. -Lanaee O'Neill, Chico, California
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. , Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1270mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
TOMATO SOUP UPGRADES RECIPE BY TASTY
Here's what you need: Pacific Foods® Organic Creamy Tomato Soup, cheese tortellini, fresh basil, freshly grated parmesan cheese, olive oil, garlic, kosher salt, red pepper flakes, Pacific Foods® Organic Creamy Tomato Soup, Pacific Foods® Organic Creamy Tomato Soup, unsalted butter, sourdough bread, cheddar cheese, freshly grated parmesan cheese
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the tomato and basil tortellini soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a boil over medium-high heat. Add the tortellini and cook until tender, about 6 minutes. Remove the pot from the heat and stir in the chopped basil.
- Ladle the soup into serving bowls and garnish with more basil and grated Parmesan.
- Make the spicy garlic tomato soup: Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and fry, stirring constantly, until it begins to turn golden brown, about 4 minutes. With a slotted spoon, transfer the garlic to a paper towel-lined plate to drain.
- Add the chili flakes to the remaining oil and continue cooking, stirring frequently until fragrant, about 2 minutes. Remove all but 1 teaspoon of the chili oil from the pot, reserving the excess oil.
- Add the Pacific Foods® Organic Creamy Tomato Soup to the pot and bring to a simmer over medium heat.
- Ladle the soup into serving bowls and top with the reserved chili oil and garlic chips.
- Make the grilled cheese crouton tomato soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a simmer over medium-heat.
- Meanwhile, spread ½ tablespoon softened butter over one side of each slice of bread. With the buttered side facing out, layer 2 slices of cheddar and ¼ cup shredded Parmesan on 2 slices of bread, then top with the remaining bread, buttered side out.
- In a large pan over medium heat, toast the sandwiches, buttered side down, until golden brown, about 3 minutes. Flip and repeat on the other side, placing a heavy skillet on top to press the sandwiches, until the cheese is completely melted, about 3 minutes. Remove the sandwiches from the pan and let cool for 1 minute. Trim the crust from each sandwich and cut the sandwiches into 1-inch cubes.
- Ladle the soup into serving bowls and top with the grilled cheese croutons.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 89 grams, Fat 33 grams, Fiber 5 grams, Protein 23 grams, Sugar 16 grams
HOMEMADE TOMATO SOUP RECIPE BY TASTY
Here's what you need: whole peeled, plum tomatoes with basil, fresh tomatoes, chicken broth, v8 juice, salt, fresh ground black pepper, red pepper flakes, butter, fresh basil, heavy whipping cream, goat cheese
Provided by Jennifer Van Vallis-Bright
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large pan, combine canned tomatoes, fresh diced tomatoes, chicken broth, V8 juice, and then the salt, pepper, and red pepper flakes.
- Let the mixture cook on medium heat for at least 30 minutes. Blend with an immersion blender to emulsify.
- Add the butter, whipping cream, and goat cheese. Stir to combine.
- Garnish with fresh basil and serve.
Nutrition Facts : Calories 461 calories, Carbohydrate 25 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, Sugar 9 grams
SUPER SIMPLE, BUT OH SO TASTY TOMATO SOUP
This was inspired by another tomato soup recipe with additional ingredients. I kept it simple and made a great soup to pair with grilled cheese.
Provided by Ms B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, sauté onion in butter until tender.
- Stir in seasoned tomatoes (with juice), soup, and milk.
- With a wand blender, whirl soup until desired consistency.
- Bring almost to a boil.
- Reduce heat; cover and simmer for 10 to 15 minutes.
Nutrition Facts : Calories 118.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 16.2, Sodium 471, Carbohydrate 15.1, Fiber 1.2, Sugar 7, Protein 3.4
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY
Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
- Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
- Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
- Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
- Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
- Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
- Serve the tomato soup topped with the grilled cheese croutons.
- Enjoy!
TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS
Provided by Tom Douglas
Categories Soup/Stew Herb Tomato Appetizer Bake Vegetarian Kid-Friendly Dinner Fall Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- 1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
- 2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
- 3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
- 4. Serve the soup hot, garnished with the croutons.
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