Chunky Tomato Soup With Blood Sausage Food

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CHUNKY HOMEMADE CREAMY TOMATO SOUP



Chunky Homemade Creamy Tomato Soup image

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

1 cup celery, chopped with leafy tops
1/2 yellow onion, diced
1 red pepper, seeded and diced
1/4 cup butter
1 quart crushed tomatoes
2 knorr tomato bouillon with chicken bouillon cubes
1 teaspoon dried basil
1 tablespoon sugar
1 cup whipping cream
milk, to thin (if needed)
mccormick worcestershire black pepper
salt

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

VAMPIRE BLOOD TOMATO SOUP WITH MUENSTER SAMMIES



Vampire Blood Tomato Soup with Muenster Sammies image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 21

3 tablespoons olive oil
1/2 fennel bulb, chopped, about 2 1/2 cups
1/2 large onion, chopped, about 1 cup
4 cloves garlic, smashed
1 1/4 teaspoons kosher salt
1 teaspoon fennel seed
1/8 to 1/4 teaspoon crushed red pepper flakes, optional
One 28-ounce can plum tomatoes, preferably San Marzano
2 cups homemade vegetable broth or low-sodium canned
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Fresh ground black pepper, to taste
Muenster Sammies, recipe follows
Sixteen 3 1/2-inch square slices Westphalian Pumpernickel, or other thin black bread
1/2 cup apple jelly
8 slices Muenster cheese, about 3 ounces
8 slices yellow Cheddar cheese, about 3 ounces
Dill pickle rounds
Fennel fronds
Spanish olives with pimentos

Steps:

  • Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
  • Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
  • Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
  • Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.

SAUSAGE TOMATO SOUP



Sausage Tomato Soup image

"We tasted soup a lot like this at a local restaurant," Marilyn Lee from Manhattan, Kansas happily reports. "When I came across a recipe that sounded similar, I made a few changes to create this version."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bulk Italian sausage
1 medium onion, chopped
1 small green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
1/2 cup picante sauce
1-1/2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 to 3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, tomato sauce, picante sauce, sugar, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 161 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 870mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

CHUNKY TOMATO SOUP



Chunky Tomato Soup image

Awesome Chunky Tomato Soup is the actual name of this recipe and it lives up to its name. The key to the taste is the yogurt added at the end. Dill is optional -- I'm not to crazy about it. From the Florida Tomato Committee.

Provided by DR Gray

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 medium onion, peeled and diced
6 -8 large tomatoes, washed and diced
3 tablespoons butter
4 cups chicken broth, canned don't use boullion cubes
1/3 cup fresh dill, wash and snip into small bits (easier if done with sissors) (optional)
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup plain yogurt
2 tablespoons fresh dill, snipped,to garnish (optional)

Steps:

  • After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
  • Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
  • Lower heat and simmer for 20 minutes.
  • Serve hot.
  • Ladle into soup bowls and top with spoonfull of yogurt.
  • Sprinkle with remaining dill.

CHUNKY TOMATO SOUP



Chunky Tomato Soup image

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

2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 cans (28 oz each) Italian-style (plum) tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)

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



Chunky Tomato Soup image

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

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
1/4 cup all-purpose flour
3 tablespoons tomato paste
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

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

CHUNKY TOMATO SOUP WITH BLOOD SAUSAGE



Chunky Tomato Soup with Blood Sausage image

Provided by Carla Hall

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 19

Extra-virgin olive oil, for cooking
2 onions, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, sliced
2 carrots, peeled, halved and sliced into half-moons
1 rib celery, thinly sliced
1/2 to 1 teaspoon crushed red pepper flakes
One 14.5-ounce can fire-roasted diced tomatoes
8 ounces blood sausage
2 scallions, thinly sliced
Tombstone Crackers, recipe follows
1 1/2 cups all-purpose flour
2 teaspoons fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
3 tablespoons unsalted butter, melted
1/2 cup cold water

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, for 1 minute, then add the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the carrots, celery, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes.
  • Add the tomatoes, 3 cans of cold water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook until the flavors develop, at least 20 minutes. Adjust for seasoning, if necessary.
  • Meanwhile, cut the blood sausage into 1/2-inch rounds. Heat a small amount of oil in a nonstick skillet and add the blood sausage slices in small batches. Cook until the blood sausage is crispy and browned and has a deep flavor, 3 to 4 minutes per side. Set aside to drain on a rack or on paper towels. Repeat until all the blood sausage is cooked.
  • Serve the soup hot in bowls with the blood sausage and scallions on top. Serve with Tombstone Crackers.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Pulse the flour, thyme, pepper, baking powder, salt and sugar in a food processor until thoroughly mixed. Add the melted butter and pulse 5 to 6 times.
  • Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single square mass, and cut into four squares. Let the dough rest for about 10 minutes at room temperature.
  • Roll out each individual piece of dough on a lightly-floured surface into a rectangle as thin as you can possibly get it. If the dough starts to shrink up, let it rest a little longer. Cut the rectangle in half lengthwise. Cut each half into 2-inch-wide pieces. Place the pieces on the baking sheet.
  • Bake, checking periodically to make sure the crackers aren't getting too brown, for 4 to 5 minutes, then flip each cracker piece and bake another 4 to 5 minutes. Let cool on the baking sheet to get crispy.

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