Chunky Tomato Soup Food

CHUNKY TOMATO SOUP

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.

CHUNKY TOMATO SOUP

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 WITH BLOOD SAUSAGE

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.

CHUNKY FRESH TOMATO SOUP

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.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

CHUNKY MEDITERRANEAN TOMATO SOUP

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

TOMATO SOUP

Steps:

• Heat soup pot over medium heat.
• Add olive oil, chopped shallot and minced garlic.
• Saute 3-4 minutes.
• Add both cans of tomatoes and stir to combine.
• Add vegetable stock and stir.
• Season soup with salt and pepper to taste.
• Bring soup to a slow boil, reduce heat and simmer 10 to 15 minutes.
• If desired, add a dollop of sour cream when serving to make a creamier tomato soup.
• You can also garnish the soup with parmesan and chopped fresh basil when serving.

CHUNKY HOMEMADE CREAMY TOMATO SOUP

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.

SWEET AND CHUNKY TOMATO SOUP

Steps:

• Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
• Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
• Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

MAMU'S CHUNKY TOMATO BASIL BISQUE SOUP

Steps:

• Saute the veggies in butter and olive oil combo until softened. Add tomato ingredients and spices. Simmer for 3 to 6 hours. Adjust thickness with more chicken broth or tomatoes.
• About 5-10 minutes before serving, add the cream and cream cheese.

CHUNKY TOMATO SOUP

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.

CHUNKY VEGETABLE SOUP

Steps:

• Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
• Before serving, mix cornflour with a little water and stir through the soup.