Fresh Tomato Soup Au Gratin Recipes

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TOMATO SOUP WITH GRATINEED GRILLED CHEESE

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11



Tomato Soup with Gratineed Grilled Cheese image

Steps:

  • Bring a medium pot of water to a boil and fill a large bowl with ice water. Core the tomatoes and cut a shallow X into the skin on the bottom of each with a sharp knife. Boil the tomatoes just long enough for the skin to be easy to peel, about 20 seconds. Transfer to the ice bath to cool. Peel the tomatoes, quarter them lengthwise, and remove the seeds. Coarsely chop the flesh.
  • Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent and softened but not browned, about 5 minutes. Add the tomatoes, broth, sugar, basil, 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer until the tomatoes start to break down, about 15 minutes. Remove the basil sprig and transfer the soup to a blender. Puree until very smooth (be careful when blending hot liquids). Add the cream and season with salt and pepper to taste.
  • Preheat the broiler on high with the heating element about 6 inches above the rack. Divide the soup among 4 small broiler-proof bowls. Place a slice of bread in each and top with the cheese. Broil until the cheese is melted, bubbling and lightly browned in spots. Garnish with a basil leaf and serve immediately.

8 medium to large plum tomatoes
3 tablespoons unsalted butter
1/2 large sweet onion, chopped
1 garlic clove, chopped
3 cups chicken broth or water
1/8 teaspoon sugar
1 sprig fresh basil, plus leaves for garnish
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
4 thick slices French bread, lightly toasted
1 1/2 cups shredded sharp white Cheddar

TOMATO GRATIN

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0



Tomato Gratin image

Steps:

  • Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.

Nutrition Facts : Calories 309 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 271 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams

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



Cream of Fresh Tomato Soup image

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.

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

GARDEN FRESH TOMATO SOUP

A quick and easy recipe for real homemade tomato soup like no other you've had before.

Provided by Charlotte

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 8



Garden Fresh Tomato Soup image

Steps:

  • In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  • In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

TOMATOES AU GRATIN

This is a great Make-Ahead dish, ideal for when the hords are coming for dinner.. AND it's super easy to prepare. Bonus! I have listed the recipe as I found it but at ours we prefer extra garlic and TONS of fresh basil.. whooo devine, Guests went back for seconds and thirds...one day I will grab a photo of the inside, so far my guests have been too quick LOL. Posted for RecipeZaar World Tour 2006.

Provided by kiwidutch

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11



Tomatoes Au Gratin image

Steps:

  • Skin the tomatoes by putting them into a bowl, adding boiling water and leaving them for 20 seconds, drain and plunge them into cold water, the skins should come off easily.
  • Slice the tomatoes thinly.
  • Grease a baking dish well with some butter, arrange a layer of tomato slices evenly on the bottom of the dish and then sprinkle with some of the garlic, sugar, basil, salt and pepper.
  • Add a thin layer of cream and repeat with more tomato sllice layers until all ingredients are used.
  • Mix the parmesan cheese and the breadcrumbs together and srinkle over the top.
  • Drizzle any remaining butter over the top.
  • Bake in the oven at 189 C (350 F) for 40 minutes until golden brown.
  • Serve hot.

Nutrition Facts : Calories 238.6, Fat 18.5, SaturatedFat 11.2, Cholesterol 55, Sodium 200.5, Carbohydrate 14.4, Fiber 2.2, Sugar 4.6, Protein 5.6

900 g tomatoes (2 lb)
50 g butter (2 oz) or 50 g margarine, softened (2 oz)
3 garlic cloves, minced
5 ml sugar (1 teaspoon)
20 ml fresh basil, chopped (4 teaspoons)
5 ml sugar (1 teaspoon)
salt
pepper
300 ml cream (10 oz)
50 g dried breadcrumbs (2oz)
25 g parmesan cheese (1 oz)

FRESH TOMATO SOUP

When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Fresh Tomato Soup image

Steps:

  • In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.

Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1022mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.

1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups water
6 medium tomatoes, peeled and diced
1 tablespoon minced fresh parsley
1-1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper

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