VAMPIRE BLOOD TOMATO SOUP WITH MUENSTER SAMMIES
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
- Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
- Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
- Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.
CHUNKY TOMATO SAUCE
Provided by Sandra Lee
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.
CHUNKY TOMATO SOUP
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
- To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
- Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 3 g, Protein 6 g
CHUNKY TOMATO POTATO SOUP
Creamy soup filled with chunky vegetables.
Provided by Kitchen Kitty
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g
CHUNKY TOMATO SOUP
Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
- Cover and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg
SWEET AND CHUNKY TOMATO SOUP
This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.
Provided by cshrwd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
- Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
- Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 20.9 g, Cholesterol 6.9 mg, Fat 2.7 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 1208.4 mg, Sugar 12.5 g
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