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
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
CHICKEN CREOLE SOUP
Chicken soup? Cook up a spicy-thick Creole style soup with lots of tomatoes and rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.
- Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
- Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.
Nutrition Facts : Calories 340, Carbohydrate 31 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g
LOW-FAT "CREAM" OF TOMATO SOUP
This is a easy low cal dinner. With a grilled cheese (light butter and light or fat-free cheese) and a salad round out the meal. Freezes excellently. Makes a big batch and can easily be doubled.
Provided by MsSally
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
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 and evaporated milk.
- Return to the heat and add salt and pepper to taste.
- Cook until just boiling add cream cheese and whisk until smooth.
- Serve immediately.
- Or cool completely and freeze in rigid containers.
- To reheat: Thaw in fridge and warm in microwave or on stoptop.
LOW-FAT CREAM OF TOMATO SOUP
I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 22 g, Cholesterol 3.5 mg, Fat 0.2 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 1582.6 mg, Sugar 19.9 g
CREAMY TOMATO SOUP
We love soup weather,(doesn't seem to last too long in Texas), and my dad came up with this easy recipe for tomato soup. He is a great cook!
Provided by lonestargal
Categories Low Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients into a saucepan. Heat to boiling. Remove from heat and blend with immersible hand blender. Serve.
Nutrition Facts : Calories 204.2, Fat 15.5, SaturatedFat 9.3, Cholesterol 54.3, Sodium 673.3, Carbohydrate 14.2, Fiber 2.2, Sugar 9.4, Protein 4.4
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
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.
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