BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
CHUNKY TOMATO SOUP
Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
- Cover and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg
CHUNKY TOMATO SOUP
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
- To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
- Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 3 g, Protein 6 g
SWEET & CREAMY TOMATO SOUP
I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.-Virgie Scarbro, Lgiugig, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.
Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CHUNKY HOMEMADE CREAMY TOMATO SOUP
I make this with my home canned tomatoes and fresh veggies....This is quick and I always have the items on hand. Most people who don't like tomato soup love this one.
Provided by Suzy-Que in Idaho
Categories Vegetable
Time 25m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté celery, onion and red pepper in butter till soft and slightly caramelized. Add crushed tomatoes and heat through.
- Blend contents with a hand blender, or standard blender until it is the texture you want. We like ours a little chunky.
- Take off the heat and add the whipping cream. If it is too thick add some milk until it is the consistency you want. We like ours thick and hearty.
- Heat through and adjust the salt and pepper.
- Note: If you don't have the McCormick's pepper, just add regular black pepper and a splash of Worcestershire sauce.
Nutrition Facts : Calories 410.6, Fat 34.4, SaturatedFat 21.1, Cholesterol 112.3, Sodium 1070.2, Carbohydrate 25.9, Fiber 5, Sugar 15.7, Protein 4.4
CHUNKY FRESH TOMATO SOUP
Make and share this Chunky Fresh Tomato Soup recipe from Food.com.
Provided by morelhunter
Categories One Dish Meal
Time 1h5m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Saute the vegetables in the butter in a large heavy pan until tender.
- Add 4 c.
- broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling.
- Reduce heat, simmer for 20 min.
- Blend flour with remaining broth; stir gradually into soup.
- cook until slightly thickened.
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