CREAMY TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 4 to 6 servings (about 7 cups)
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
- Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
CREAMY TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
- Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.
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
CREOLE SOUP
Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
CREAMY TOMATO-BASIL SOUP
Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!
Provided by Alok
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
- Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g
CREAMY CREOLE TOMATO SOUP
Make and share this Creamy Creole Tomato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, melt the butter over med-high heat.
- Add the onion and cook, stirring, until very tender, 7-10 minutes.
- Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
- Stir in the diced tomatoes and broth.
- Simmer, uncovered, for 15 minutes.
- Working in batches, transfer the soup to a blender or food processor and puree until smooth.
- Return the soup to the pot.
- Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
- Serve piping hot.
Nutrition Facts : Calories 217.9, Fat 18.7, SaturatedFat 11.3, Cholesterol 61.1, Sodium 594.3, Carbohydrate 9.8, Fiber 2.3, Sugar 5.4, Protein 4.4
CREAMY COCONUT TOMATO SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
- Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
- Ladle the soup into bowls and serve.
CREOLE TOMATO SOUP (LOW FAT)
Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls.
Provided by Outta Here
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch Oven over medium heat, melt margarine.
- Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
- Add all remaining ingredients. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.
- Serve hot.
- Soup will keep in refrigerator for 2-3 days and then reheated.
Nutrition Facts : Calories 80.6, Fat 2.3, SaturatedFat 0.5, Sodium 45.8, Carbohydrate 15.1, Fiber 3.3, Sugar 9.1, Protein 2.4
CREOLE TOMATO AND FENNEL SOUP
Provided by Food Network
Yield Makes 4 quarts, enough for 16
Number Of Ingredients 7
Steps:
- Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.
- Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.
- Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper.
SWEET & CREAMY TOMATO SOUP
I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.-Virgie Scarbro, Lgiugig, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.
Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY TOMATO SOUP
I don't like plain tomato soup, but there's nothing plain about this one and it's delicious. Great for dinner parties, or just something a little different at lunch or dinner.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 45m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, sauté onion in butter until tender.
- Stir in tomatoes, soup, milk, sugar, basil, paprika, and garlic powder.
- Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Stir in cream cheese until melted.
- Top each serving with croutons and/or shredded cheese (if desired).
- Serve immediately.
Nutrition Facts : Calories 299, Fat 19.9, SaturatedFat 11.3, Cholesterol 60.4, Sodium 586.2, Carbohydrate 25.9, Fiber 3.3, Sugar 14.6, Protein 7.4
CREOLE TOMATO SALAD
Tomatoes are an important part of Creole cooking of New Orleans and other Southern Cities. This salad is easy to put together while it adds color and yields abundant fresh flavor.
Provided by Peggy L.
Categories Creole
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
- To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
- Drizzle vinaigrette over sald and serve at room temperature.
Nutrition Facts : Calories 70.1, Fat 4.8, SaturatedFat 0.7, Sodium 165.4, Carbohydrate 6.8, Fiber 1.6, Sugar 3.6, Protein 1.2
CREAMY LOW CARB TOMATO SOUP
Make and share this Creamy Low Carb Tomato Soup recipe from Food.com.
Provided by SEvans
Categories Lactose Free
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring onion, garlic, salt, vegetable stock, chopped tomatoes, bay leaves, pepper and sugar to a boil. Cook for 35 minutes with lid on - at a medium boil.
- Remove from heat and blend with a blender or hand blender. Pass the soup through a mesh wire strainer - to remove the seeds, skin and extra pulp.
- Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
- Return to the heat to warm slightly and serve.
Nutrition Facts : Calories 92.1, Fat 2.3, SaturatedFat 0.4, Sodium 596.8, Carbohydrate 16.6, Fiber 3.6, Sugar 10.9, Protein 3.8
CREAMY TOMATO SOUP
One day with a craving I was surprized that there was only one recipe on the zaar site for tomato soup. This is a very simple recipe that is both healthy and tasty.
Provided by BonnieZ
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, heat the milk over moderate heat.
- Put the crushed tomatoes in a food processor and process until smooth.
- Pour the processed tomatoes into the milk and stir to combine.
- Put the chopped onion, garlic, celery, stewed tomatoes, tomato paste, flour, sugar, salt and pepper into the processor and process until the mixture is a smooth grind.
- Pour this mixture into the milk mixture and stir to combine.
- Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
Nutrition Facts : Calories 288.1, Fat 9.6, SaturatedFat 5.7, Cholesterol 34.2, Sodium 854.1, Carbohydrate 42.2, Fiber 5, Sugar 15.4, Protein 12.1
CREAMY TOMATO SOUP
I've been making this soup for 25 years-having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold.
Provided by Leggy Peggy
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large saucepan.
- Saute celery, carrots and onions in melted butter until tender.
- Stir in flour.
- Cook 2 minutes, stirring constantly.
- Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
- Simmer for 30 minutes, stirring occasionally.
- Remove from heat and discard bay leaf.
- Puree well (in batches) in a food processor or blender, or use a thunderstick.
- Add all remaining ingredients and stir well.
- Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.
CREAMY TOMATO SOUP
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
CHILLED CREOLE TOMATO SOUP
A contemporary Creole dish from New Orleans. If you can't find Creole tomatoes, just use a very red, ripe tomato such as Roma.
Provided by Scarlett516
Categories Creole
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes into quarters.
- Cut the jalapeno in half.
- Place tomatoes, jalapeno, salt and basil into a large 4-quart pot and add 2 cups of water. Bring to a simmer and simmer for 90 minutes.
- Pour the soup through a fine mesh strainer or cheesecloth to remove any pulp. Reserve the liquid and place in refrigerator until cold.
- Clean and devein the shrimp. Grill about 2-3 minutes per side, until just done.
- Place shrimp in a bowl with olive oil, red wine vinegar, basil stem, and the juice of one jalapeno. The marinade will continue to cook the shrimp and infuse the flavors.
- Cover and place in the refrigerator.
- Chill 4 shallow soup bowls.
- Ladle the chilled bowls into 1/2-1 cup tomato broth. Remove the shrimp from the marinade and blot the excess marinade with a paper towel then place four shrimp in each bowl. finish with a garnish of fresh jalapeno slivers.
Nutrition Facts : Calories 559.3, Fat 54.9, SaturatedFat 7.7, Cholesterol 34.3, Sodium 98.8, Carbohydrate 14, Fiber 4.4, Sugar 9.3, Protein 6.8
CREAMY TOMATO SOUP
Creamy Tomato Soup is indeed a delicious tomato soup made creamy with cream cheese. It is just right for a quick meal. What I like about this recipe is, I can make it with my home grown fresh tomatoes or with canned tomatoes. Either way, it turns out good every time; it can be made in a pinch when I need a quick hearty meal. This soup is my go to, in less than 45 minutes; I can serve it paired with a sandwich and have a complete dinner. Cream cheese tomato soup so thick and creamy, oh so good, it always hits the spot on a cool or rainy day. The best part it is a hot, nutritious meal that is a snap to clean up and gives me time to relax and spend time with family, try it the next time you are in a pinch for a quick meal.
Provided by vboese
Categories Lunch/Snacks
Time 1h5m
Yield 5 Cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- To a large saucepan add peeled or canned tomatoes, onion, oregano, basil, salt, and pepper. Bring ingredients to a low simmer and cook for 10 minutes. Add baking soda cook one minute, add cream cheese, and cook for 3 minutes breaking it up in the soup. Place tomato cream cheese mixture in food processor or blender and blend until smooth. Pour back into a saucepan and add butter and milk and stir. Heat on low heat for 5 minutes and serve.
- **If using fresh tomatoes peel tomatoes by scalding in hot boiling water, drop them in for 3 minutes then toss them into cold water. Peel and core them add to large saucepan.
- https://sliceoftaste.com/creamy-tomato-soup/.
Nutrition Facts : Calories 174, Fat 12.2, SaturatedFat 6.8, Cholesterol 36, Sodium 368.8, Carbohydrate 13.3, Fiber 3, Sugar 9.8, Protein 5.1
CREAMY TOMATO AND CREAM CHEESE SOUP
Baking the tomatoes adds depth to the flavor of this soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 11
Number Of Ingredients 16
Steps:
- Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
- In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
- Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g
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