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.
CREAMY TOMATO SOUP WITHOUT THE CREAM
This is a low calorie makeover of Creamless Creamy Tomato Soup. Looking for ways to deliciously diet, I take my inspiration from recipies I've saved and then re-work by cutting fat and calories (when it's possible) without altering the overall flavors. Garnish with chive blossoms or toasted croutons. Points value=2 per serving (based on six servings)
Provided by Cucina Casalingo
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray Dutch oven with cooking spray and heat 2 teaspoons oil over medium heat until shimmering.
- Add onion, garlic, red pepper flakes (if using), and bay leaf.
- Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Stir in tomatoes and their juice.
- Using potato masher, mash until no pieces bigger than 2 inches remain.
- Stir in sugar and bread; bring soup to boil.
- Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.
- Remove and discard bay leaf.
- Transfer half of soup to blender. (If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot.).
- Add 1 teaspoon oil and process until soup is smooth and creamy, 2 to 3 minutes.
- Transfer to large bowl and repeat with remaining soup and oil.
- (For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth.).
- Rinse out Dutch oven and return soup to pot and heat to a simmer.
- Stir in chicken broth and brandy (if using) and bring to a simmer.
- Season to taste with salt and pepper.
- Serve soup in individual bowls.
- Sprinkle each portion with pepper and chives.
Nutrition Facts : Calories 104.2, Fat 4.1, SaturatedFat 0.7, Sodium 39.5, Carbohydrate 15.3, Fiber 3.8, Sugar 9.2, Protein 4.4
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 SOUP (NO CREAM)
Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.
Provided by geome
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
- Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 25.8 g, Cholesterol 15.3 mg, Fat 13.7 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 514.3 mg, Sugar 11 g
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.
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