CREAMY TOMATO AND CREAM CHEESE SOUP
Baking the tomatoes adds depth to the flavor of this soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 11
Number Of Ingredients 16
Steps:
- Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
- In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
- Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g
TOMATO/DILL CREAM CHEESE SOUP
I am posting this here for safekeeping. I attended a vegetarian cooking class (even though I'm not a vegetarian) just to get some vegetable ideas and this was one of the recipes shown us. Courtesy Rob McLean.
Provided by Lori Mama
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
- Add tomatoes, stock and cream cheese.
- Simmer for approximately 30 minutes, stirring occasionally.
- Blend mixture with hand blender until desired consistency.
- Add remaining dill, salt and pepper to taste before serving.
- Note: light cream cheese can be used as well.
Nutrition Facts : Calories 338.7, Fat 26.1, SaturatedFat 14.7, Cholesterol 77.8, Sodium 255.2, Carbohydrate 22.9, Fiber 5.7, Sugar 14.6, Protein 7.5
TOMATO DILL SOUP
Meet the Cook: Most often, I make this soup ahead and keep it in the fridge. It's particularly good to take out and heat up with tuna or grilled cheese sandwiches, hard rolls or a salad. It would be fine to serve - hot or cold - at a soup supper as well. -Patty Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1 quart).
Number Of Ingredients 12
Steps:
- In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste. , In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil).
Nutrition Facts : Calories 351 calories, Fat 27g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 387mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
TOMATO DILL SOUP
Steps:
- In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.
TOMATO DILL SOUP
Another recipe from my friends at "Cafe Luna" here for safekeeping :) "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"
Provided by Queen uh Cuisine
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In large soup pot, add all ingredients except orange zest and half and half.
- Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
- In batches, ladle hot soup into blender and puree until smooth.
- Return back to soup pot and add orange zest and half and half (if using).
- Bring back to simmer and serve.
TOMATO DILL SOUP
This soup is very fresh and light tasting. I've always served it warm, but I imagine it would be nice as a chilled soup on a warm day, too. Substitute vegetable broth for the chicken broth and this is a lovely vegetarian soup.
Provided by Bridget Leigh
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium-high heat.
- Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
- Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
- Stir in flour and cook 4 to 5 minutes, stirring occasionally.
- Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
- Just before serving, stir in fresh dill.
Nutrition Facts : Calories 311.4, Fat 23.4, SaturatedFat 14.3, Cholesterol 71.3, Sodium 873.2, Carbohydrate 22.7, Fiber 3.1, Sugar 9.9, Protein 5.4
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
TOMATO DILL SOUP
This soup goes well with crostini and salad for a light lunch, or as a first course to your favorite light baked fish. Roma tomatoes works best in this soup but any red tomato will do. You can peel and de-seed if you prefer but I never do. I found this recipe on the web on someone's blog....perfect timing with an over abundance of tomatoes right now. Hope you enjoy as much as I did.
Provided by Sandylee
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Liquefy three cups of unpeeled red tomatoes with 2 large cloves of garlic in a blender.
- Place the liquid tomatoes and garlic in a large saucepan with chicken stock, white wine, lemon zest, fresh dill.
- Cook over medium heat 15 minutes then add cream, cheese, salt & pepper to taste.
- Simmer another 15 minutes.
- Garnish with a dollop of sour cream and dill sprig.
Nutrition Facts : Calories 183.8, Fat 13.3, SaturatedFat 7.9, Cholesterol 46.8, Sodium 195.2, Carbohydrate 8.3, Fiber 1.1, Sugar 3.9, Protein 5.1
TOMATO CHEESE SOUP
Make and share this Tomato Cheese Soup recipe from Food.com.
Provided by Dienia B.
Categories < 30 Mins
Time 17m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Mix the two cans of tomato soup, milk and cheese together in a saucepan. You can add more milk or cheese.
- Cook until warm.
- Pour over toast.
Nutrition Facts : Calories 406.9, Fat 9, SaturatedFat 3.4, Cholesterol 52.8, Sodium 1224.8, Carbohydrate 69.9, Fiber 4.3, Sugar 17.9, Protein 13.7
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