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.
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.
CREAMY TOMATO MINT SOUP
Although tomatoes and aromatic herbs always complement each other, tender sprigs of fresh mint seem to have a special affinity for tomatoes. In this soup the mint is a sprightly highlight that serves as a refreshing foil to the richness of the cream. Other fresh herbs, such as thyme or basil, can be substituted and the soup will still be very tasty, but you really owe it to yourself to make this recipe with mint at least once. As for the tomatoes, if it's summertime choose the ripest, freshest ones you can find (a pinch of sugar will bring out their natural sweetness); at other times of the year canned will do just fine. Serve with a basket of hot garlic bread and a tossed vegetable salad.
Provided by David Waltuck
Yield Serves 8 as a main course
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a medium-large, non reactive stockpot over low heat. Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 8 to 10 minutes.
- 2. Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes. Be careful not to let the flour brown.
- 3. Add the tomatoes, breaking them up against the side of the pot with a wooden spoon if they're canned. Add the stock, tomato paste, and mint and increase the heat to high. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook, uncovered, stirring occasionally, until the tomatoes are very soft, about 30 minutes.
- 4. Pour the soup into a colander set over a second pot. Pass the tomatoes through a food mill and return them to the stock in a pot. Stir to blend the soup.
- 5. Whisk in the cream, then simmer, uncovered, whisking frequently, until the soup is well flavored and slightly thickened, about 15 minutes. Season with salt, pepper and a pinch of sugar to highlight the sweetness of the tomatoes, if desired. Serve piping hot.
CREAM OF TOMATO SOUP WITH MINT
Steps:
- Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium high heat. Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes.
- Add the wine and reduce by half. Add the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 minutes.
- Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes and set aside. Remove thyme sprigs and bay leaves from soup and puree soup in a blender. Stir in the sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper. Return soup to saucepan and stir in Sauteed tomatoes, mint and chives. Gently warm soup over medium heat.
- Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired.
- To serve, ladle soup into bowls, garnish with a dollop of whipped cream.
TOMATO, CHILLI AND MINT SOUP
This was inspired by a pot of soup I bought for my lunch from Delifonseca, a lovely deli and restuarant in Liverpool, UK. It was totally delicious. I tried to recreate it at home and while I didn't get it 100% the same I did make a really good approximation. I think it could be enhanced with a dollop of cream or creme fraiche if you want to but it's not vital.
Provided by bewildergirl
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil some water and immerse the tomatoes to remove the skins.
- Sweat down the celery, onion and garlic in the oil till transparent.
- Chop the skinned tomatoes and add to the pan cook down for about 10 mins and , add the chicken stock and cook gently for about 20 minutes.
- Check the seasoning and add salt and black pepper to taste.
- Add the chilli & puree and cook for another 5 minutes.
- Add the freshly chopped mint and whizz with a blender till smooth.
Nutrition Facts : Calories 135, Fat 5.4, SaturatedFat 1, Cholesterol 3.6, Sodium 241, Carbohydrate 18, Fiber 3.8, Sugar 10.2, Protein 5.7
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
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.
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- In a large pot, heat the oil and butter over medium heat. Add onion and sauté for 4 minutes or until translucent.
- Stir in tomatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer for 10-15 minutes.
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5/5 (86)Total Time 45 minsCategory Main Course, Side Dish, Soup, StarterCalories 284 per serving
- Heat the butter and olive oil in a medium stock pot over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the carrots and garlic and cook for another 4-5 minutes. Add the tomatoes and tomato paste and cook for another 4-5 minutes. Add the broth, herbs and spices and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
- Carefully transfer soup to a blender and blend until smooth (you'll need to do it in 2 batches depending on the size of your blender). Return the soup to the pot and add the heavy cream. Heat through and add salt and pepper to taste. If desired serve with a sprinkling of chopped fresh herbs and if desired some coarsely ground black pepper.Serves 4-6
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