CREAMY TOMATO SOUP
A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish
Provided by Sarah Cook
Categories Lunch, Soup
Time 1h15m
Yield Serves 6 adults and 6 kids
Number Of Ingredients 13
Steps:
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).
Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
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.
SIMPLE TOMATO SOUP
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g
HOMEMADE CREAMY TOMATO SOUP RECIPE
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
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
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.
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
QUICK AND EASY CREAM OF TOMATO SOUP
This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.
Provided by Rachel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g
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.
VEGAN TOMATO SOUP
Having a quick and easy vegan tomato soup recipe on hand that tastes rich, creamy, and full of flavor is key for getting through the cold seasons.
Provided by Holly
Categories Vegan Main Dish Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium soup pot over medium-low heat.
- Once the pot is hot, add the onions and coo for 6-8 minutes until soft and translucent. Add the minced garlic and stir for 30-60 seconds, or until aromatic.
- Add the crushed tomatoes, coconut cream, nutritional yeast, paprika, and dried basil. Stir together.
- Raise the heat to medium and bring to a boil. Let soup simmer for 8-10 minutes.
- Turn off heat and let the soup cool slightly for 5 minutes before transferring to a blender.
- Blend everything until smooth and creamy. Taste and add salt as needed.
- Serve in bowls and top with fresh basil, croutons, and a swirl or two of coconut cream.
Nutrition Facts : ServingSize 1 c, Calories 250 kcal, Carbohydrate 30 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Sodium 258 mg, Fiber 3 g, Sugar 22 g, UnsaturatedFat 7 g
EASY CREAM OF TOMATO SOUP
This recipe is from Foodtv. It is so simple, yet delicious, it is great for those nights you don't really feel like cooking. It's great with grilled cheese!
Provided by SweetSueAl
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in dutch oven.
- Blend in flour until smooth.
- Pour in tomato juice and stir until it thickens.
- Stir in baking soda.
- Add milk, sugar, and salt.
- Heat thoroughly.
- Divide into bowls and top with cheese (if desired).
- This soup does not curdle.
Nutrition Facts : Calories 162.1, Fat 11.1, SaturatedFat 7, Cholesterol 33.1, Sodium 687.5, Carbohydrate 12.7, Fiber 0.5, Sugar 4.8, Protein 4.2
EASY-PEASY CREAMY TOMATO BASIL SOUP
Make and share this Easy-Peasy Creamy Tomato Basil Soup recipe from Food.com.
Provided by Wildflour
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender, cover and process til smooth.
- Transfer to a saucepan and heat through over medium-low heat.
- Great topped with crisp cooked crumbled bacon leftover from breakfast! :).
TOMATO SOUP WITH FRESH TOMATOES
This fresh tomato soup recipe is best made with tomatoes right from the garden, but it's still amazing with canned tomatoes! This creamy soup recipe can be made in minutes on the stovetop. Feel free to add pesto, basil, roasted garlic, or croutons!
Provided by Amy
Categories Soup
Time 1h
Number Of Ingredients 13
Steps:
- See note below about options for tomatoes in the notes section below. Add tomatoes to a blender or food processor and pulse until they are the way you want them. I like them a little bit chunky, but smooth is totally fine too.
- Over medium heat saute diced onions in butter until they are translucent and soft. About 5 minutes. Add minced garlic about one minute before onions are done.
- Continue cooking over medium heat while adding flour, season salt, salt, pepper, and bouillon. Whisk until a smooth paste is formed and the roux begins to turn a golden brown color.
- Gradually add milk. Whisk until combined and thickened.
- Add the pureed tomatoes and sugar to the thickened milk mixture. Whisk to combine. Bring to a simmer over medium heat.
- Drizzle the heavy cream into the soup. Stir.
- Garnish with basil and parmesan cheese if desired.
Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Protein 7 g, Fat 35 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 116 mg, Sodium 655 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 12 g, ServingSize 1 serving
EASY CREAMY TOMATO SOUP
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
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.
CREAMY TOMATO SOUP
Steps:
- Place a Dutch oven over medium-high heat. Add the olive oil and heat until just fragrant. Place 8 quarters of the bread into the hot oil and fry until golden brown, about 30 seconds on each side. Remove the bread and set aside for serving.
- Add the garlic, onions and 1/2 teaspoon salt to the oil. Cook, stirring frequently, until the onions start to lose their color and soften, about 8 minutes. Add the tomato paste and cook until caramelized, about 1 minute more. Pour in the vegetable stock, canned tomatoes and basil and stir to combine. Swirl 1/2 cup water in each can of tomatoes and pour into the soup. Bring to a simmer, reduce the heat to low and simmer until the onions are soft, about 30 minutes.
- Meanwhile, rip the remaining bread into bite-size pieces and submerge them in the cream in a medium bowl.
- Puree the soup until smooth using an immersion blender. Add the cream and bread. Puree again until free of any lumps. Stir in the honey and taste for seasoning. Serve warm, each bowl topped with an olive oil crouton.
CREAMY TOMATO SOUP
Of all my recipes, this is one of the few dishes that is repeatedly requested by my family and friends. We usually serve this soup with a couple of grilled cheese sandwiches, and it's such a satisfying meal for a cold and chilly day. I have made the delectable soup using canned tomatoes as well as fresh tomatoes from our garden, and I cannot tell the difference between the two versions. The time calculated for this recipe is based on using canned tomatoes (which is how I usually make it since it's more convenient). But if you wish to use fresh tomatoes, please consider that it will be about 10-15 minutes more of preparation time.
Provided by Northwestgal
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- If using fresh tomatoes, peel the tomatoes, preserving as much juice as possible. Place peeled whole (or canned whole) tomatoes in a large kettle. Simmer tomatoes in their juices over low heat for 20 minutes, or until tomatoes are mushy and easily break apart when stirred with a wooden spoon.
- In a skillet, sauté the onion and celery in butter about 5 minutes, or until onions are clear. Add the sautéed onion mixture to the kettle with the tomatoes. Add milk, baking soda, sugar, celery salt, tomato sauce and tomato paste to the kettle, and stir well. Simmer over low heat until the soup is beginning to steam, but don't let it come to a boil (or the milk can separate from the tomato base, giving the soup a clumpy rather than a creamy texture). Season with salt and pepper.
- Serve hot, with a handful of cheese sprinkled on the top of each serving.
Nutrition Facts : Calories 181.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.6, Sodium 476.3, Carbohydrate 23.8, Fiber 3.3, Sugar 18.8, Protein 9.1
EASY 1-POT TOMATO SOUP (VEGAN)
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.
- Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.
- Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool first to avoid an explosion).
- Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.
- Divide between bowls. Option to garnish with vegan parmesan cheese, fresh basil, and croutons.
- Leftovers will keep covered in the refrigerator for 4-5 days or in the freezer for 1-2 months.
Nutrition Facts : ServingSize 1 (two-cup serving), Calories 234 kcal, Carbohydrate 34.9 g, Protein 5.9 g, Fat 9.1 g, SaturatedFat 5.8 g, Sodium 1073 mg, Fiber 6.9 g, Sugar 20.7 g, UnsaturatedFat 2.3 g
EASY CREAMY TOMATO SOUP
Make and share this Easy Creamy Tomato Soup recipe from Food.com.
Provided by appetizerqueen
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine broth and tomatoes and garlic in medium saucepan over medium heat.
- When soup begins to bubble, stir in the heavy cream, whisk briskly and reduce heat to low. Simmer 10 minutes.
- Mix 2 tablespoons flour with 2 tablespoons water to make a thickening paste.
- Whisk paste mixture into soup then simmer 5-10 more minutes until desired thickness is obtained. (to make it thicker, whisk in additional past mixture).
- top with your favorite herbs, croutons, cheese, etc.
Nutrition Facts : Calories 307.6, Fat 23.6, SaturatedFat 14.1, Cholesterol 81.5, Sodium 1163.6, Carbohydrate 18.1, Fiber 2.9, Sugar 8, Protein 7.8
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CREAMY TOMATO SOUP WITH BUTTERY CROUTONS - FOOD & WINE
From foodandwine.com
5/5 Category Tomato Soup
- In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
- Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
- Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
EASY CREAMY TOMATO SOUP - DINNER, THEN DESSERT
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5/5 (12)Total Time 40 minsCategory SoupCalories 189 per serving
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EASY AND CREAMY TOMATO BISQUE SOUP - EAT SIMPLE FOOD
From eatsimplefood.com
Reviews 2Calories 155 per servingCategory Soup
- Bring a pot to medium high heat and add butter and onions. Reduce heat to medium low and cook covered until onions are soft & translucent (not brown or caramelized) ~ 7 minutes. Add whole canned tomatoes with juices.
- Bring to a boil, reduce heat, and simmer covered ~ 30 minutes. Immersion blend this (you can also food process or put it in the blender). Mix in heavy cream and sea salt.
- Serve with grilled cheese sandwiches or buttery toast. The grilled cheese in the pictures is a mixture of a bunch of left over cheese that we had including blue cheese (YUM!). Happy Eating! Beckie
QUICK AND EASY CREAMY TOMATO - BASIL SOUP
From sharedappetite.com
- Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
- Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.
- Purée mixture using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.
- Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.
CREAMY TOMATO SOUP RECIPE - BBC FOOD
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CREAMY TOMATO SOUP WITH FRESH TOMATOES RECIPES - …
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EASY CREAMY TOMATO SOUP - I HEART VEGETABLES
From iheartvegetables.com
5/5 (3)Total Time 45 minsCategory SoupCalories 109 per serving
- Add the onion, carrots, and celery and cook for 8-10 minutes until the onion is translucent and the vegetables have softened slightly.
- Add the vegetable broth, crushed tomatoes, and fire roasted tomatoes and simmer for 20-25 minutes until the vegetables are tender.
EASY CREAMY TOMATO SOUP - PUDGE FACTOR
From pudgefactor.com
5/5 (1)Total Time 1 hr 5 minsCategory SoupCalories 205 per serving
- Heat the olive oil and butter in a large saucepan over medium-low heat. Add the onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onion is completely soft but not browned, about 15 minutes.
- Increase heat to medium. Add the garlic; cook stirring constantly until fragrant, about 30 seconds.
- Add the tomatoes and their juices, along with the chicken broth to the saucepan. Roughly crush the tomatoes with the back of a wooden spoon. Bring to a boil; lower heat to medium low. Cover the pan; cook for about 30 minutes until the tomatoes begin to fall apart.
- Remove the soup from the heat; uncover and cool slightly, about 10 minutes. Purée in several batches in blender.
EASY HOMEMADE CREAMY TOMATO SOUP - THE BUSY BAKER
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5/5 (5)Calories 204 per servingTotal Time 30 mins
THE BEST HOMEMADE CREAMY TOMATO SOUP (QUICK & EASY RECIPE ...
From everydayeasyeats.com
4.8/5 (38)Total Time 25 minsCategory Appetizer, MainCalories 139 per serving
- 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.
- Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches, then return to pot.
CREAMY TOMATO SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 74 per serving
- Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half.
- Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.
CREAMY TOMATO SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (15)Total Time 25 minsServings 8Calories 123 per serving
- Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
- Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
- Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.
CREAMY TOMATO SOUP (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Reviews 1Calories 122 per servingCategory Soups
- Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute.
- Add the tomatoes, broth and seasonings and bring to a simmer. Reduce the heat to medium low and simmer for 15 minutes.
- Use an immersion blender and blend the soup until it’s smooth. (Or carefully transfer the soup to a blender and blend it, working in batches and covering the blender. Return the blended soup to the pot.)
EASY CREAMY VEGAN TOMATO SOUP - AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (36)Total Time 45 minsCuisine AmericanCalories 256 per serving
- First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant.
- Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.
- Carefully transfer all of the mixture to a high powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired. Serve with crackers, garlic toast/bread or whatever your heart desires. Serves 4.
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5/5 (8)Total Time 30 minsCategory Main Course, SoupCalories 180 per serving
- In a medium-sized soup pot, drizzle some extra virgin olive oil over medium heat. Add the diced onion, minced garlic and a pinch of salt. Stir until the garlic is fragrant and onion is translucent, about 5 minutes.
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