EAST COAST TOMATO SOUP
I put the elements of two recipes together to come up with this tasty seafood soup. I'm not always able to get fresh shellfish on short notice, so I keep a supply of canned fish and shellfish on hand.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-5 servings (about 1 quart).
Number Of Ingredients 13
Steps:
- In a 2-qt. saucepan, saute the onion and garlic in butter until onion is tender. Stir in the flour, salt and pepper until bubbly. Gradually add the cream, tomato juice, Worcestershire sauce, savory and hot pepper sauce; bring to a boil, stirring constantly. Add crab; heat through. Garnish servings with sour cream and parsley if desired.
Nutrition Facts :
BASIL TOMATO SOUP
Number Of Ingredients 6
Steps:
- In large saucepan, bring tomatoes and broth to a boil. Reduce heat; cover and simmer 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Nutrition Facts : Nutritional Facts Serves
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
GRANMAS EAST COAST TOMATO SOUP
Make and share this Granmas East Coast Tomato Soup recipe from Food.com.
Provided by Nancyl 52
Categories Weeknight
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Boil together water, bones, celery, onion and salt& pepper for 20 minutes.
- After 20 minutes take out the bones and add the rice, boulion cubes and George Washington Seasoning.
- Reduce the heat to med.
- Cook the shells and egg noodles in separate pans.
- Rinse off and add to the pot.
- Put crushed tomatoes and juice into the pot.
- Cook till noodles are soft.
Nutrition Facts : Calories 123.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 6.5, Sodium 304, Carbohydrate 25.2, Fiber 2.1, Sugar 3.9, Protein 4.3
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