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.
PUFF PASTRY HEIRLOOM TOMATO TART
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
CREAM OF MUSHROOM SOUP WITH PUFF PASTRY
A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich.
Provided by Karen From Colorado
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Line two baking sheets with parchment paper.
- Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
- Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
- Place the rounds on the prepared pans.
- Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
- Bake until golden brown and puffed, about 15 minutes.
- Remove to a wire rack and allow to cool.
- Bring the stock to a rapid simmer in a large saucepan.
- Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
- Add the shallots and saute until translucent, 2 to 3 minutes.
- Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
- Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
- Remove from heat and whisk in the simmering stock.
- Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
- Puree the soup in a blender or food processor in batches until smooth.
- Return soup to the pot and place over low heat; bring to a simmer.
- Stir in the Marsala or brandy and simmer an additional 3 minutes.
- Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
- Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
Nutrition Facts : Calories 638.5, Fat 46.5, SaturatedFat 16.7, Cholesterol 76.6, Sodium 593, Carbohydrate 41.1, Fiber 1, Sugar 4.4, Protein 12.8
FRESH CREAM OF TOMATO SOUP
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.
QUICK AND EASY CREAM OF TOMATO SOUP
This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.
Provided by Rachel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g
CREAMY TOMATO SOUP
A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish
Provided by Sarah Cook
Categories Lunch, Soup
Time 1h15m
Yield Serves 6 adults and 6 kids
Number Of Ingredients 13
Steps:
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).
Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
CREAM OF TOMATO SOUP IN PUFF PASTRY
This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup.
Provided by blucoat
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 8 tablespoons of the butter in a large stockpot over medium-low heat. Add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. Do not let the onion color. Add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). Simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
- Purée by passing through a food mill (or use a blender in batches, then strain). Return the soup to the pot. Add the cream and the salt, white pepper, and 2 to 4 more tablespoons butter to taste. Bring the soup to a simmer, then remove it from the heat. Allow the soup to cool for 2 hours or overnight in the refrigerator.
- Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut out 6 rounds slightly larger than your cups. In a small bowl, beat together the egg with 1 tablespoon cold water. Use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (Try not to allow the dough to touch the soup.).
- Preheat the oven to 450°F Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake until the dough is golden brown, 10 to 15 minutes. Do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.
More about "cream of tomato soup in puff pastry food"
CREAM OF TOMATO SOUP WITH PUFF PASTRY …
From eatsmarter.com
CREAMY TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
CREAM OF TOMATO SOUP IN PUFF PASTRY
From acfchefs.org
THE BEST HOMEMADE CREAMY TOMATO SOUP …
From everydayeasyeats.com
TOMATO SOUP WITH BUTTERY CROUTONS RECIPE …
From foodandwine.com
TOMATO TART WITH PUFF PASTRY - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
HOW TO MAKE THE BISTRO JEANTY TOMATO SOUP RECIPE AT HOME
From soupstud.com
TOMATO PUFF PASTRY TART - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
CREAM OF TOMATO SOUP IN PUFF PASTRY
From restaurantbusinessonline.com
TOMATO SOUP WITH PUFF PASTRY CROUTONS - THE TASTE
From thetasteedit.com
CREAM OF TOMATO SOUP IN PUFF PASTRY - FOODSERVICE DIRECTOR
From foodservicedirector.com
HOW TO MAKE CREAMY TOMATO SOUP | KITCHN
From thekitchn.com
ALL PUFF PASTRY RECIPES – PUFF PASTRY
From puffpastry.com
PUFF PASTRY LIVENS UP CREAM OF TOMATO SOUP - SFGATE
From sfgate.com
CLOVE-INFUSED TOMATO SOUP WITH PUFF PASTRY LIDS - LEITE'S CULINARIA
From leitesculinaria.com
BRIE & PEAR PUFF PASTRY TART — GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love