TOMATO SOUP WITH A TWIST
In 1932, our junior high school cooking class teacher taught us a simple recipe starting with a can of tomato soup. As I was preparing tomato soup for lunch recently, I remembered those two additional ingredients. I had forgotten what a tasty difference the peanut butter and cheese make. -Eleanor Stamen, Whitehall, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine soup and peanut butter. Gradually stir in milk. Add cheese; cook and stir until peanut butter and cheese are melted and soup is heated through. Garnish with additional cheese.
Nutrition Facts : Calories 271 calories, Fat 12g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1057mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 3g fiber), Protein 11g protein.
CREAMY TOMATO/BASIL SOUP WITH A TWIST
I love a good tomato soup; however, I like it to be made with something other than a can of tomato soup. This soup is homemade, and even if you use fresh tomatoes, you can have it on the table in 30 minutes. The two twists in the recipe are the use of buttermilk (which is not all that unusual), and some baking soda. But I'll...
Provided by Andy Anderson !
Categories Cream Soups
Time 30m
Number Of Ingredients 14
Steps:
- 1. In a dutch oven, or cast iron pot (I love cast iron), heat olive oil over medium-high heat.
- 2. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- 3. Add diced onion and cook, stirring often, until translucent, about 8 minutes.
- 4. Chef's Note: I don't think I need to tell you this, but don't let the garlic, or the onion burn... If you do, you'll be starting over. Keep an eye on that pot, and keep stirring until the onions begin to slightly brown.
- 5. Add the peeled tomatoes (along with any juices), plus the chicken stock, baking soda and sugar.
- 6. Chef's Tip: What's with the baking soda. Tomatoes are acidic, and baking soda lowers acidic levels... by adding a bit of it to the soup, it smoothes out the flavors, and creates a more mellow flavor. When I'm making tomato dishes, I will taste the tomatoes before adding them to the dish, and if they taste more acid, I will add a bit more baking soda, but the amount in this recipe is a good place to start.
- 7. Chef's Note: I am well aware that not all seasons are favorable to garden fresh tomatoes. If canned is the way you need to go, then let me recommend my absolute favorite canned tomatoes for this recipe: Cento: San Marzano Certified Peeled Tomatoes. They are not the cheapest canned tomatoes on the market, but when it comes to this soup, I can't tell the difference between fresh and these. Oh, 3.5 pounds of fresh tomatoes would translate to two 28 ounce cans of tomatoes.
- 8. Bring to a slow simmer, and allow the tomato base to cook, uncovered for about 10 minutes.
- 9. Chef's Note: As the soup is simmering, use a wooden spoon to break apart the tomatoes, into the sauce.
- 10. Remove the tomato base to a blender, or a food processor fitted with an S-blade.
- 11. Add the half & half, buttermilk, basil, and oregano to the mix and blend until smooth.
- 12. Chef's Tip: What's a chiffonade? To chiffonade the basil, you would stack the basil leaves and roll them into a tube, and then carefully cut across the ends of the tube with your knife to produce fine strips.
- 13. Stop and taste... then season with salt and pepper.
- 14. Blend, season, and taste... Blend, season, and taste, until you like what you taste.
- 15. Chef's Note: All good chefs taste as they are cooking. Oh and no double dipping please. If you use a spoon to taste with (unless it's a tasting spoon), always use a new spoon or wash the one you used. Chefs may be good cooks, but they still have germs.
- 16. Return the blended soup to the pot, and simmer for an additional 10 minutes.
- 17. Serving Tip: I do believe it's a law that you can't serve tomato soup without a grilled cheese on the side. With that said, I usually put the soup in a nice clear or white bowl, add some homemade basil/tomato croutons, and a sprinkle of parmesan cheese. Enjoy.
- 18. Keep the faith, and keep cooking.
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
TOMATO SOUP WITH CHEESE & MARMITE TWISTS
A comforting childhood favourite - make up a batch and keep in the freezer for a quick supper
Provided by Sara Buenfeld
Categories Lunch, Soup, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.
- Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.
- Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.
- Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.
- Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don't boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.
Nutrition Facts : Calories 912 calories, Fat 73 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.06 milligram of sodium
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
More about "tomato soup with a twist recipes"
20 MINUTE CREAMY TOMATO SOUP - THE RECIPE REBEL
From thereciperebel.com
5/5 (60)Calories 226 per servingCategory Soup
- Add milk and whisk until combined. Cook and whisk on medium heat until thickened, stirring often.
RECIPES USING TOMATO SOUP - CAMPBELL SOUP COMPANY
From campbells.com
20-MINUTE TOMATO BISQUE SOUP - FIT FOODIE FINDS
From fitfoodiefinds.com
CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE AND …
From cookieandkate.com
TASTY TOMATO SOUP RECIPES - FOOD COM
From foodnetwork.com
Author By
A CLASSIC WITH A FANCY TWIST | TOMATO SOUP WITH ORANGE RECIPE
From youtube.com
EXCLUSIVE SOUP RECIPE COLLECTION | BBC GOOD FOOD
From bbcgoodfood.com
INA GARTEN SHARES HER EASY TRICK FOR "BETTER" TOMATO SOUP
From southernliving.com
TOMATO SOUP RECIPE - COOKING CLASSY
From cookingclassy.com
THIS TWIST ON TOMATO SOUP TASTES AS GOOD AS IT LOOKS | THE STAR
From thestar.com
TOMATO SOUP RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST TOMATO SOUP RECIPE! - YOUTUBE
From youtube.com
GLOBAL TOMATO SOUP RECIPES TO WARM YOU UP THIS SEASON
From bhg.com
TOMATO SOUP WITH A TEMPEH TWIST! - FOODTRIENTS
From foodtrients.com
CLASSIC TOMATO SOUP - ONCE UPON A CHEF
From onceuponachef.com
20 BEST SOUP RECIPES! | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
HERBED TOMATO SOUP RECIPE | LAND O’LAKES
From landolakes.com
CREAMY TOMATO SOUP, WITH A TWIST! - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
DINNER - SLOW COOKER CABBAGE ROLLS WITH TOMATO SOUP RECIPES
From tfrecipes.net
WINTER SOUP RECIPES: 50 GREAT SOUPS TO MAKE IN WINTER
From rd.com
VLOG OF CLASSIC BEEF AND POTATO SOUP WITH A TWIST PENS | QUIET …
From youtube.com
MINESTRONE SOUP RECIPE – CRAZY VEGAN KITCHEN
From crazyvegankitchen.com
CABBAGE ROLL SOUP - A PINCH OF HEALTHY
From apinchofhealthy.com
TOMATO SOUP WITH A TWIST RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search