FIRE-ROASTED TOMATO SOUP
This "souped up" dish is my take on a traditional tomato soup. Fire-roasted tomatoes add a bit of heat and you can load it up with cheddar cheese, sour cream and bacon. - Cathy Hall, Lyndhurst, Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the soup, milk and tomatoes; cook over medium heat until heated through, stirring occasionally. Top servings with sour cream, cheese and bacon bits.
Nutrition Facts : Calories 341 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 809mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 15g protein.
FIRE ROASTED TOMATO SOUP
Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
- Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
- In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 9 g, TransFat 0 g
FIRE ROASTED TOMATO SOUP
Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor us Cilantro. Prep time does not include time to make Recipe #399692 as I had some in the freezer.
Provided by Debbwl
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
- Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
- In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.
Nutrition Facts : Calories 191.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 23.5, Carbohydrate 13.9, Fiber 3.2, Sugar 8.1, Protein 3
FIRE-ROASTED TOMATO SOUP
This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.
Provided by sweetiewoman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
- Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
- Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
- Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
FRESH FIRE ROASTED TOMATO SOUP
Deliciously warm and comforting, but so simple! And it is low fat too. This is an adptation of a recipe I saw on the Fat Free Vegan Kitchen website. The author of the site mentions using the Muir Glenn brand of organic Fire Roasted Tomatoes, which is what I used when I made this. I believe this recipe is WW Core, if the sugar is not added
Provided by Kozmic Blues
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
- When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
- Simmer on very low heat for 10 minutes.
- Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
- Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
- Taste the soup, and if it is too acidic, add a little sugar to taste.
- Serve with some chopped fresh basil.
Nutrition Facts : Calories 37.8, Fat 0.2, SaturatedFat 0.1, Sodium 157.2, Carbohydrate 8.8, Fiber 1.9, Sugar 4.4, Protein 1.4
FIRE ROASTED TOMATO BASIL SOUP
If you have ever had Carabba's new fire roasted tomato soup, this recipe is exactly what you are looking for. This soup is not only delicious but simple to make.
Provided by savini97
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
- Add the chopped garlic and heat with the onion for about four minutes.
- Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
- With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
- When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
- Now it's time to get out your blender.
- With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
- After the soup is smooth, pour the soup back into the original pan and check for consistency.
- Serve with a small sprinkle of the reserved bail as a garnish.
- Excellent with crusted bread or toasted crostinis.
- Enjoy!
FIRE ROASTED TOMATO SOUP
This is a WW recipe. We love soup and fire roasted tomatoes so this sounds like a match made in heaven. I am posting here to save.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat. Add the shallot or onion and ginger and cook gently until softened.
- Add garlic and tomatoes. Simmer until the mixture begins to thicken. Add broth and milk and bring to a boil. Remove immediately from heat.
- Transfer to a food processor or blender or use an immersion blender. Process until smooth. Return to pan and gently reheat. Serve immediate. Add salt and pepper to taste and garnish with chives or scallion.
Nutrition Facts : Calories 48.5, Fat 2.4, SaturatedFat 0.9, Cholesterol 4.3, Sodium 19.3, Carbohydrate 5.6, Fiber 0.9, Sugar 1.8, Protein 1.9
FIRE-ROASTED TOMATO MINESTRONE
This vegetarian minestrone soup was created to accommodate special Christmas dinner guests who don't eat meat. It was so good we all enjoyed it. This can also be cooked on the stove for two hours on low simmer. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 8 servings (about 3 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. , Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.
Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI
Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
- Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
- Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.
Nutrition Facts : Calories 530, Carbohydrate 38 g, Cholesterol 175 mg, Fat 4, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g
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- In a large pot, add olive oil and saute the onion until it is almost clear. Add the garlic and continue to cook for a few more minutes.
- Add tomatoes, sauce, paste, water, and chicken broth. Bring to a boil, cover and let it simmer for about 30 minutes.
- In a blender or food processor puree the mixture until it gets to your desired consistency. I like mine a little bit chunky just like Paradise Bakery. Yum
- Add the heavy cream, parmesan cheese, salt and pepper. Let it simmer for another 5 minutes and serve!
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