Easy Creamy Tomato Soup In A Snap Food

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HOMEMADE CREAMY TOMATO SOUP RECIPE



Homemade Creamy Tomato Soup Recipe image

Learn how to make the easiest Homemade Tomato Soup! Say goodbye to the canned stuff. We are using a different set of cans (canned tomatoes) to make a much more flavorful soup! This recipe results in a creamy, smooth, and rich soup. It comes together in about 20 minutes! Make a few grilled cheese sandwiches and dinner is done!

Provided by Karen

Categories     Soup

Time 25m

Number Of Ingredients 13

3 tablespoons olive oil or butter
1 onion (medium or large)
1 & 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (or to taste)
1 tablespoon dried oregano
1/2 teaspoon dried basil
3 cloves garlic (smashed and minced)
1 28-oz can whole tomatoes (*)
1 15-oz can fire-roasted diced tomatoes
4 cups chicken broth (**)
1/2 to 1 cup cream
1/2 cup fresh basil (chopped)

Steps:

  • Heat a large soup pot over medium high heat. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion.
  • Season with 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil.
  • Saute until the onions are lightly browned, 5-8 minutes.
  • Add 3 cloves of minced garlic (about a tablespoon) and saute for 1 more minute.
  • Add the can of whole tomatoes (with juices) and the can of diced tomatoes (with juices). Add 4 cups chicken broth.
  • Turn the heat up to high and bring the mixture to a boil. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes if you have the time.
  • Turn off the heat and use an immersion blender to puree the soup. If you do not have an immersion blender (why, why??) then let the soup cool for a couple minutes before transferring to a blender. You will have to do it in a few batches. Do not fill the blender to the fill line; add less than you think. The soup is very hot and will expand when blended, which could overflow your blender and splatter you with molten hot lava tomato soup. The other thing I recommend is to take out the little spout at the top of the blender and hold a towel over the top of the lid while blending. This will allow steam to escape and you will be able to avoid tomato soup Pompeii.
  • Once all the soup is blended, heat it back up again on the stove if necessary. Turn off the heat and slowly stir in 1/2 to 1 cup cream.
  • If you want, chop up about 1/2 cup basil and stir it into the soup, or top each serving with fresh basil.
  • Serve warm with grilled cheese sandwiches! If you want you can cut sandwiches into tiny "croutons" and put them in your soup like in the photos. But...they get soggy pretty much right away. So unless you are taking photos of your soup to put on the internet, I say just dip your sandwich!

Nutrition Facts : ServingSize 1 bowl, Calories 108 kcal, Fat 11 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 873 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 1 g, UnsaturatedFat 6 g

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings (about 7 cups)

Number Of Ingredients 15

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

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 AND BASIL SOUP IN A SNAP



Creamy Tomato and Basil Soup in a Snap image

I never did like tomato soup unitl I tried a local supermarkets signature soup. I found a way to replicate it so quick and easy and pretty inexpensive as well!

Provided by LizAnn

Categories     Lunch/Snacks

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 3

24 ounces Ragu pizza sauce, old world style traditional pasta sauce
1 1/2 tablespoons dried basil
1 pint heavy whipping cream

Steps:

  • In sauce pan bring to a simmer the sauce and basil. Simmer 5 minutes. Remove from heat and stir in heavy whipping cream.
  • Serve immediately.
  • Serving Suggestion;.
  • Serve with grilled cheese sandwhiches.

Nutrition Facts : Calories 412.4, Fat 44.1, SaturatedFat 27.4, Cholesterol 163, Sodium 45.8, Carbohydrate 3.7, Fiber 0.3, Sugar 0.1, Protein 2.6

CREAMY TOMATO SOUP



Creamy Tomato Soup image

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

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

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.

EASY CREAMY TOMATO SOUP



Easy Creamy Tomato Soup image

Thick rich and full of tomato flavor, and takes only minutes to make --- use good quality Italian canned crushed tomatoes for this, it really makes a taste difference, I also like to add in about 15 minced fresh basil leaves :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 (28 ounce) cans crushed tomatoes
1 pinch crushed red pepper flakes (to taste) (optional)
1/2-1 teaspoon seasoning salt or 1/2-1 teaspoon white salt
1 (14 ounce) can chicken broth
1 -2 teaspoon sugar
3/4-1 cup whipping cream, unwhipped
1/2 cup butter
1/2 teaspoon fresh ground black pepper (or to taste)
crouton (optional)

Steps:

  • In a large saucepan bring the crushed tomatoes, chili flakes, broth and seasoned salt to a boil over medium heat.
  • Reduce heat to low and simmer uncovered for 20-25 minutes stirring occasionally.
  • Add in sugar, cream and butter; cook until butter is melted and all is combined.
  • Season with black pepper to taste.
  • Ladle into bowls and sprinkle with croutons.

QUICK CREAMY TOMATO SOUP



Quick Creamy Tomato Soup image

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

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

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.

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