QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
ULTIMATE CREAM OF TOMATO SOUP
Hard to believe this delicious soup is made with canned tomatoes! Besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. DO NOT SKIP the roasting of the tomatoes; a little more effort, but worth it! Recipe comes from Cook's Illustrated with a slight modification.
Provided by Galley Wench
Categories Low Protein
Time 55m
Yield 6 Cups
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
- Line cookie sheet with foil.
- Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
- Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
- Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
- Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
- Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
- Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
- Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
- Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
- Remove from heat and using an immersible blender puree the tomatoes.
- (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
- Add cream, and heat over low heat until hot, about 3 minutes.
- Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
- To Make Ahead.
- This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.
Nutrition Facts : Calories 259, Fat 16.5, SaturatedFat 9.8, Cholesterol 49.6, Sodium 147.1, Carbohydrate 21.9, Fiber 3.6, Sugar 12.3, Protein 5.4
FRESH CREAM OF TOMATO SOUP
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.
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