Silky Summer Tomato Soup With Spinach Coulis Recipes

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SILKY SUMMER TOMATO SOUP WITH SPINACH COULIS

Make and share this Silky Summer Tomato Soup With Spinach Coulis recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11



Silky Summer Tomato Soup With Spinach Coulis image

Steps:

  • For the tomato soup:.
  • Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool.
  • For the spinach coulis:.
  • Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
  • Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
  • To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
  • Note: The spinach coulis can be made up to a week ahead and refrigerated.

3 lbs ripe tomatoes
1 sweet onion, such as Vidalia, cut into 1-inch pieces (about 4 oz)
2 large garlic cloves
1/4 jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance)
3/4 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon Tabasco sauce (or less if desired)
3 cups loosely packed spinach leaves
1/4 cup oil (a mixture of canola & olive oil)
1/4 teaspoon salt
1/4 cup water

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP

I first found this in Fine Cooking Magazine and adapted it for my family. It's one of the few times I will be ready-made tortellini.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12



Garlicky Tortellini, Spinach and Tomato Soup image

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Add the garlic and onion and saute until fragrant, 2-3 minutes.
  • Add the chicken broth and water; bring to a boil.
  • Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
  • Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
  • Stir in the spinach and basil and cook until wilted, 1-2 minutes.
  • Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
  • Drizzle into the soup and cook, stirring about 3 minutes more.
  • Remove from heat and serve.

2 tablespoons unsalted butter
6 -8 cloves garlic, chopped
1/2 cup chopped onion
4 cups vegetable broth
2 cups water
9 ounces fresh cheese tortellini or 9 ounces frozen cheese tortellini
1 (14 1/2 ounce) can diced tomatoes, with their liquid
10 ounces spinach, washed and stemmed,coarsely chopped
8 -10 basil leaves, coarsely chopped
1 egg
1/2 cup grated parmesan cheese
salt and pepper

TOMATO SPINACH SOUP

I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.-Erna Ketchum, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12



Tomato Spinach Soup image

Steps:

  • In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

2 large yellow onions, cubed
2 tablespoons olive oil
1 can (28 ounces) diced tomatoes, undrained
1 quart water
4 beef bouillon cubes
1 cup sliced fresh mushrooms
3/4 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups loosely packed spinach leaves
Grated Parmesan or shredded cheddar cheese, optional

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