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
CHARRED TOMATO SOUP
This recipe is basically the same on that Alex Guarnaschelli made on one of her shows, but I leave out the vermouth and serve it without cheese and bread!
Provided by lovesfoodnetwork
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Continue cooking on low heat.
- In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
Nutrition Facts : Calories 279.6, Fat 21.2, SaturatedFat 2.5, Sodium 298.2, Carbohydrate 22.7, Fiber 4.7, Sugar 12.9, Protein 3.9
CHARRED TOMATO SOUP WITH MELTED MOZZARELLA
Provided by Alex Guarnaschelli
Time 38m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat.
- In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
- Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning.
- On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.
- Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes.
CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
- Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
- Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
- Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
- Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
- To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.
TOMATO SOUP
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.
Provided by Jennifer Steinhauer
Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 27 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 814 milligrams, Sugar 25 grams, TransFat 1 gram
CHARRED TOMATOES
Try charred tomatoes for a change from the usual veg
Provided by Ruth Watson
Categories Dinner, Side dish, Vegetable
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 160C/gas 3/fan 140C. Put a griddle pan or heavy cast iron frying pan (not non-stick) over a high flame and leave it to heat.
- Cut the tomatoes in half around the equator. Brush the cut surfaces with 1 tbsp of oil and place cut side-down on the hot griddle. Cook undisturbed for 1 minute, then take the pan off the heat.
- Transfer the tomatoes, cut side-up, to a shallow baking dish. Brush cut surfaces with the vinegar, then with about 2 tbsp of oil. Place a sliver or two of garlic on each tomato, and sprinkle with the sugar.
- Bake for about 1 hour until the tomatoes are deep brown and sticky-looking. Cool a little, then finish with a sprinkling of balsamic vinegar, extra oil and a scattering of basil. Serve warm or at room temperature.
Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
CREAM OF ROASTED TOMATO SOUP
Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.
Provided by Mysterygirl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees.
- Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
- Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
- Roast tomatoes until their edges are charred, about 15 to 20.
- Scrape tomatoes, oil, and herbs from pan into food processor.
- Process until not quite smooth (leaving small chunks and charred black specks).
- In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
- Whisk in roasted tomato puree, broth, and wine.
- Then whisk tomato paste.
- Heat the cream and whisk in to the tomato mixture.
- Taste and add sugar if necessary.
- Stir in optional Parmesan.
- Add salt and pepper to taste and bring soup to a simmer.
SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP
Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
- Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
- Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.
Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
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