COCO-BANANA'S FRESH TOMATO SOUP
Make and share this Coco-banana's Fresh Tomato Soup recipe from Food.com.
Provided by Coco - Banana
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fry the onion and garlic (in olive oil or dry fry it if you want fat free, but it tastes better with olive oil), until it is fragrant. Add the tomatoes, and 1.5 litres of water or vegetable stock.
- Bring to a boil and then reduce to a simmer. Cook on low until the tomatoes have stewed. Add the chopped herbs.
- Drain the tomatoes, but keep the liquid.
- Begin pureeing the soup, adding liquid until you reach the desired consistency. I like it to be thicker. Puree until it is smooth, or you can leave it chunky if you want. I like it to be very smooth.
- Season to taste, and re-heat.
Nutrition Facts : Calories 72.2, Fat 0.7, SaturatedFat 0.2, Sodium 17.7, Carbohydrate 15.9, Fiber 4.3, Sugar 9.6, Protein 3.3
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
THE BEST TOMATO SOUP
Vibrantly colored, tangy and rich, our comforting tomato soup is the perfect partner for a grilled cheese sandwich - but is just as delicious on its own. Blending the soup with butter is our trick for making it creamy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
- Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
- Ladle the soup into bowls and drizzle with more oil before serving.
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
COCO - BANANA'S MUSHROOM PASTA SAUCE
It costs a lot of money for a decent bottle of pasta sauce - so I thought I would have a go at making my own to freeze. It tastes yummy
Provided by Coco - Banana
Categories Sauces
Time 1h15m
Yield 3 400ml containers, 12 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onions and garlic in olive oil until fragrant.
- Add the chopped tomatoes, zucchini and eggplant.
- There is no need to add liquid as the tomatoes form their own.
- Bring to the boil, then cover and simmer for around 40 minutes- until everything is very soft.
- Season to taste.
- Strain the tomato mixture- do not reserve the liquid, and transfer to a blender.
- Add the chopped basil to the blender and blend until the sauce is smooth.
- Return the sauce to the pot, and add the sliced mushrooms.
- Simmer until the mushrooms are cooked.
Nutrition Facts : Calories 53.5, Fat 0.9, SaturatedFat 0.2, Sodium 11.8, Carbohydrate 11, Fiber 3.8, Sugar 6.1, Protein 2.5
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