EASY TOMATO SOUP AND GARLIC BREADSTICKS
I can always count on homemade tomato soup and garlic breadsticks to make me feel all warm and cozy. My easy garlic breadsticks are pillowy on the inside, golden brown and buttery on the outside-so good that you may never make a yeast-risen breadstick again! Serve this tomato soup for an afterschool snack or easy lunch.
Provided by Dan Langan
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Small bunch fresh basil, optional
- For the breadsticks: Preheat the oven to 375 degrees F with a rack in the upper third of the oven. Line a sheet pan with aluminum foil and lightly spray with nonstick spray.
- Whisk the flour, baking powder, salt and baking soda together in a medium bowl, w. Add the yogurt and oil and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured work surface and knead until the surface is smooth and the dough is homogeneous, 1 to 2 minutes. If the dough is very sticky, knead in an additional tablespoon of flour at a time. Flatten into a disk and divide into 8 wedges.
- Lightly spray your work surface and hands with nonstick cooking spray to make rolling easier. Roll each wedge into a 6-inch rope and place on the sheet pan, spacing the breadsticks evenly apart.
- Bake in the upper third of the oven until springy to the touch and golden, 20 to 22 minutes, rotating the pan front to back halfway through. Switch the oven to broil and broil until desired level of golden brown is achieved, 30 to 60 seconds. This will happen quickly! Remove the breadsticks from the oven.
- While the breadsticks bake, prepare the soup: Melt the butter (or heat the oil) in a medium Dutch oven or saucepan over medium heat. Add the onions and a few pinches of salt. Cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. Add the tomato paste and cook, stirring occasionally, until the onions are coated and a fiery orange color, about 1 minute. Add the flour and stir to coat the onions, allowing the flour to cook for about 1 minute.
- Toss the garlic into the onions and immediately add the tomatoes and their juice, the broth, yogurt and sugar if using. Season with salt and pepper. Raise the heat and bring to a boil. Blend the soup with an immersion blender until smooth. (Alternatively, working in batches, transfer the soup to a blender, blend until smooth, then pour into a large heatproof bowl. Return the blended soup to the Dutch oven.)
- Reduce to a simmer, check for seasoning and allow to simmer, stirring occasionally, while the breadsticks finish baking.
- Finish the breadsticks: Place the butter, garlic and salt in a small saucepan and heat over medium-low heat until the butter melts and the garlic just begins to sizzle. Immediately remove from the heat (don't allow the garlic to brown) and brush the garlic butter over the just-baked breadsticks and sprinkle with the Parmesan. Serve the breadsticks with the soup, garnishing the soup with torn basil leaves, if desired.
TOMATO-BREAD SOUP
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
- Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
- To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.
Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g
BREAD AND TOMATO SOUP
Provided by Victoria Granof
Categories Soup/Stew Garlic Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Basil Vegan Cookie Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a large, deep saucepan over low heat.
- 2. Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
- 3. Add the tomatoes, stock, basil, and salt.
- 4. Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.
TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
TOMATO SOUP WITH TEAR & SHARE CHEESY BREAD
Use a packet mix to rustle up your own cheat's garlic bread to serve alongside classic and creamy tomato soup
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll.
- Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins.
- Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season - it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.
Nutrition Facts : Calories 786 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
GARLIC TOMATO SOUP
Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. "Canned tomatoes and puree make it a year-round favorite," she adds.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield about 4 cups.
Number Of Ingredients 9
Steps:
- In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,
Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
TOMATO AND GARLIC BREAD SOUP
I'm always on the lookout for tomato soups that aren't creamy or pureed (like the canned kind). This is a nice savory brothy tomato soup with yummy garlicky croutons. From Gramercy Tavern in NYC.
Provided by Muffin Goddess
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- GARLIC BREAD CROUTONS:.
- Preheat oven to 300ºF. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside.
- TOMATO SOUP (can be started while croutons are baking):
- In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and sauté for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper.
- Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.
Nutrition Facts : Calories 562.5, Fat 31.2, SaturatedFat 6.6, Cholesterol 20.6, Sodium 860.6, Carbohydrate 52.1, Fiber 5.5, Sugar 16.4, Protein 20.8
TOMATO, BREAD, AND GARLIC SOUP
From The Garlic Book by Susan Belsinger and Carolyn Dille. This soup was a revelation. Using all fresh ingredients makes ALL the difference. (esp. the basil and mint!) It was amazing hot and fresh, even better days later, and just as good picking at it cold straight from the fridge. (Serve hot, warm, cold, or at room temperature.) Could not stop eating it -- so simple, yet blew me away. Follow the recipe exactly!
Provided by smcsf11
Categories Grains
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pound the peeled garlic cloves and the dried chili in a mortar and pestle until they are well crushed. Heat the olive oil in a large noncorrodible saute pan or soup pot over low heat. Add the garlic and chili and soften over low heat for about 3 or 4 minutes.
- Add the tomatoes, basil, and mint and stir and cool over medium-low heat for about 5 minutes. Add salt and pepper to taste and cook for another minute or two. Add the stock and bring to a boil.
- While the stock is heating, cut the bread into 3/4-inch cubes or tear it into bite-sized pieces. When the stock comes to a boil, add the bread all at once. Stir well over medium heat until all the bread is moistened with the liquid.
- Cover the pan and remove it from the heat. Let the soup stand for about an hour before serving. Taste the soup for seasoning and stir well. Serve the soup in bowls drizzled with a little olive oil. Garnish with freshly grated parmesan.
Nutrition Facts : Calories 721.5, Fat 44.9, SaturatedFat 6.5, Sodium 1079.4, Carbohydrate 70.8, Fiber 6.5, Sugar 12.5, Protein 11.7
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- Add the olive oil to a large pot on a medium/low heat. Finely chop the garlic and add to the pot with the chili flakes, sauté the garlic for 30 seconds, don't let it brown.
- Add the pureed tomatoes and bring to a boil. Once boiling add the vegetable stock, bring back to a boil then reduce the heat to a simmer. Let the soup simmer gently, uncovered for 15 minutes.
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- Stir the soup to break up the bread into a porridge/oatmeal like consistency. Adjust the texture with a little vegetable stock if it's too thick. Serve warm or at room temperature.
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