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.
TOMATO SOUP
Making your own tasty tomato soup is so easy! This one's a simple classic.
Provided by Jamie Oliver
Categories Vegetables Recipes Jamie's Ministry of Food Vegetables Tomato
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
- Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour - trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
Nutrition Facts : Calories 122 calories, Fat 5.2 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.6 g protein, Carbohydrate 17.6 g carbohydrate, Sugar 15.9 g sugar, Sodium 0.9 g salt, Fiber 5.2 g fibre
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.
TOMATO AND RICE SOUP
This tomato rice soup is quick and easy. It's perfect for those days when you don't have a lot of time to spend in the kitchen, but still want a warm, comforting, simple and yet delicious soup. All you need is a few common pantry ingredients and 30 minutes. Vegan and gluten-free
Provided by https://mayihavethatrecipe.com
Categories Soup
Time 30m
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large soup pot. Add the onion and sauté for 7-8 minutes, until translucent
- Reduce the heat to low, add the crushed tomatoes, water and salt. Turn heat to medium-high and bring to a boil
- Add the rice and stir well. Reduce the heat to low again, cover and let simmer for about 10-15 minutes or until the rice starts to soften (increase the time to 30-35 minutes if using brown rice or until the brown rice is tender).
- Take the pot off the heat and keep it covered for another 10 minutes or until the rice has cooked completely
Nutrition Facts : ServingSize 1 cup, Calories 129 calories, Sugar 5.5, Sodium 343, Fat 3.9, SaturatedFat .6, UnsaturatedFat 3.3, Carbohydrate 22, Fiber 2.5, Protein 3.1
TOMATO RICE SOUP
This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
- Season to taste with salt and pepper. Stir in the basil, and serve.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
COUNTRY TOMATO-RICE SOUP
When my husband comes home after being on the road, I like to have a hot pot of this traditional soup waiting for him. It's a wonderful "welcome home" meal on a cold winter day.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.
Nutrition Facts :
CREAM OF TOMATO SOUP WITH RICE AND BASIL
This delicious version of an old favorite is full of tomato flavor and is sure to brin gback memories of home. If you have really good flavorful ripe tomatoes, use them in place of canned tomatoes. Otherwise, canned tomatoes offer the best flavor and consistency.
Provided by Stinkerbell
Categories < 60 Mins
Time 50m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
- Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
- simmer until everything is tender, about 20 minutes.
- Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
- Return the pureed soup to a low simmer.
- Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
- Add the rice just before serving.
- Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.
CREAMY TOMATO, CHICKEN & RICE SOUP
This Creamy Tomato, Chicken and Rice soup is one of the most useful recipes you can have on standby. It's a hearty meal in a bowl the whole family loves that's made with canned tomatoes for convenience. Plus it can be made with leftover chicken, rotisserie chicken or chicken you cook at home. Easy!
Provided by Joanna
Categories Main Course Soup
Time 1h
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan. Sauté the onions, carrots and garlic cloves on a medium low heat until soft, around 10 minutes. Season with sea salt and pepper.
- Add the canned tomatoes, water and the honey. Simmer for around 30 minutes. If you prefer a less thick soup you can add more water.
- Remove the soup from the heat and carefully blend until very smooth. This will take 2-3 minutes in the blender (or with a stick blender). Work in batches if necessary.
- Return the soup to the heat and add the cooked shredded chicken and rice then simmer for a further 5 minutes or until the chicken is piping hot.
- Take the soup off the heat and gently stir in the cream (you can add more or less depending on your taste). Taste and season again if required.
- Serve with an optional swirl of greek yoghurt and sprinkle of fresh dill.
Nutrition Facts : Calories 396 kcal, Carbohydrate 41 g, Protein 23 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
CREAMY TOMATO SOUP WITH RICE
It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.
Provided by Elisabetta47
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
- Stir and cook onions for 3-4 minutes.
- Add tomatoes and tomato paste.
- Gently simmer, uncovered, 10 minutes.
- Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
- Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
- Meanwhile, cook rice according to package directions. Drain.
- When ready, puree soup with an immersion blender or regular blender.
- Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
- Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.
CREAM OF TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.
GRANDMA'S TOMATO AND RICE SOUP
Thick and hearty, great with a grilled cheese sandwich or on its own. 136
Categories Soups & Stews
Time 2h
Yield 10
Number Of Ingredients 32
Steps:
- Dredge beef cubes in flour; shake off excess. Brown in heated vegetable oil in large stock pot. Remove with slotted spoon and set aside. Add a bit more oil to pot, if needed, and add onion and celery; sauté 5 to 6 minutes. Add the reserved browned beef cubes back into the pot and cover with the undrained diced tomatoes, beef broth and water. Season with the salt and black pepper. Add the bay leaf, thyme and basil. Bring to a boil; lower heat and simmer (partially covered) about 1½ hours (meat should be almost tender). Add the raw rice (add a little more water if necessary) and continue to simmer 20 to 30 minutes. When beef is tender and rice is cooked, add the tomato sauce and condensed cans of soup. Adjust seasonings and remove bay leaf; heat through before serving.
Nutrition Facts :
CREAMY TOMATO AND RICE SOUP RECIPE - (4/5)
Provided by jads8627
Number Of Ingredients 13
Steps:
- Heat the oven to broil. In a small saucepan, combine the rice and water. Bring to a boil, then cover, reduce to simmer and cook for 20 minutes. When the rice is done, remove it from the heat and let stand for 10 minutes. Meanwhile, drain the can of diced tomatoes by pouring them into a mesh strainer set over a medium bowl. Use a silicone spatula to press the tomatoes to extract as much juice as possible. Set the juice aside. Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt and pepper. Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onions and tomatoes begin to brown. Transfer the mixture to a blender, then add the reserved tomato juice. Puree until smooth. When the rice is ready, add the tomato mixture from the blender and set over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through, then stir in the half-and-half. Nutrition information per serving (values are rounded to the nearest whole number): 252 calories; 47 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 42 g carbohydrate; 6 g protein; 3 g fiber; 731 mg sodium.
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