HERBED TOMATO SOUP
Crostini accompanies this herbed tomato soup with basil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.
- Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.
CREAMY HERBED TOMATO SOUP
No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
ROASTED TOMATO SOUP WITH HERBED FLATBREAD
Provided by Sunny Anderson
Categories appetizer
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
- Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
- Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
- Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
- Preheat the oven to 400 degrees F.
- In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
- Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
- Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
HERBED FRESH TOMATO SOUP
Low-cal, fresh, and fabulous! Wonderful to make in the summer when local tomatoes are at their peak at the farmer's markets.
Provided by Jxenja
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook onion in hot oil until tender. Stir in the water, tomatoes, tomato paste, basil, thyme, bouillion base, sugar, salt, pepper, Tabasco. Bring to a boil, reduce heat, cover and simmer 40 minute.
- Blend the soup with an immersion (stick) blender, or in small batches in a blender or food processor. Cool, pour into freezer containers, seal, label, and freeze.
- To serve, heat the frozen soup in a medium saucepan over medium heat for 20-25 minutes or until heated through, stirring on occasion. Garnish with parsley before serving.
Nutrition Facts : Calories 77.5, Fat 3.7, SaturatedFat 0.5, Sodium 334.2, Carbohydrate 10.9, Fiber 2.5, Sugar 6.5, Protein 2
HERBED FRESH TOMATO SOUP
This recipe came from an old issue of Better Homes and Gardens. I've been making it for years, and it is a family favorite. I like to serve it with some grated cheese on top and/or a dollop of sour cream. The original recipe called for straining the soup after pureeing to remove the seeds. I skip this step, as I don't mind the seeds. This soup freezes well.
Provided by Barb Witherspoon
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter and olive oil in a large saucepan.
- Add onion and cook until onions are tender but not brown.
- Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper.
- Mash tomatoes slightly.
- Add chicken broth.
- Bring to boiling, then reduce heat, cover and simmer for 40 minutes.
- Puree, a small amount at a time, in blender or food processor.
- Return mixture to saucepan, heat through, and serve.
Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 2.5, Cholesterol 7.6, Sodium 773.4, Carbohydrate 11.9, Fiber 2.9, Sugar 7, Protein 4.1
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