Easy Tomato Soup Stove Top Food
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.
EASY TOMATO SOUP (STOVE TOP RECIPE)
I took my favorite crock pot recipe for tomato soup and made it into a stove top recipe. Now you have this amazing Easy Tomato Soup recipe!
Provided by Aunt Lou
Categories Soup
Time 17m
Number Of Ingredients 3
Steps:
- Combine all your ingredients in a medium size pot over medium high heat and stir until completely combined.
- Bring your soup just to a boil and reduce heat to medium low for 7 minutes, stirring frequently to keep the soup from sticking to the sides and bottom of the pot.
- Serve with a sprinkling of Parmesan cheese, if desired.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 1020 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 3 g, ServingSize 1 serving
TOMATO SOUP
This soup is sooo much better than the canned stuff! Years ago, I made this with fresh tomatoes for canning. I discovered I could make it up for lunch just using small amounts. I have changed the recipe by adding chicken stock and it makes the soup taste like it's cooked a long time.
Provided by brquilter
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil over med heat, add onions, bell pepper and celery and saute until soft (7-10 minutes).
- Add tomatoes, sauce, chicken stock, bay leaf, salt & pepper and sugar.
- Bring to a boil, reduce heat and simmer 10 minutes.
- If soup is too thick, add water to correct consistency.
- Serve with favorite grilled cheese sandwiches!
Nutrition Facts : Calories 124.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 263, Carbohydrate 11.8, Fiber 2.5, Sugar 6.6, Protein 3.3
STOVE TOP MEATLOAF WITH TOMATO SAUCE
I got this recipe from our local newspaper and thought it was pretty good. I hope you think so too!
Provided by Chef 313014
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the ground beef with salt, pepper and bread crumbs. Add the Worcestershire sauce and the beaten egg. Turn out on a board and form a loaf by turning and patting it into shape.
- Heat the oil over medium heat in a Dutch oven or a deep fry pan. Carefully brown the loaf on all sides.
- When brown, add the beef broth and tomatoes to the pan. When it begins to bubble, add the onion soup mix.
- Cover and turn down the heat to a simmer. Cook for about 1 hour.
- Place on a warm plate, cover with aluminum foil and let stand for 10 minutes. Put the hot tomato sauce in a bowl to pass and slice the meatloaf with a sharp knife.
- Sprinkle with chopped parsley if you like. If there are leftovers, refrigerate.
- Very good in an open-face sandwich topped with the hot sauce.
Nutrition Facts : Calories 521.6, Fat 20.4, SaturatedFat 7.8, Cholesterol 157.1, Sodium 1606.4, Carbohydrate 40.6, Fiber 5.6, Sugar 2.6, Protein 43.9
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