BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
TOMATO SOUP WITH GRILLED CHEESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
- For the grilled cheese: Heat a large skillet or griddle over medium heat.
- Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
- Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.
EGYPTIAN TOMATO SOUP RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 10
Steps:
- In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
EGYPTIAN LENTIL SOUP
This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!
Provided by Dahlia Salem
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
- Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 34.3 g, Fat 0.9 g, Fiber 15.9 g, Protein 13.3 g, SaturatedFat 0.1 g, Sodium 316.4 mg, Sugar 2.9 g
EGYPTIAN CHICKPEA AND TOMATO SOUP
An easy and filling dish. The overall aroma is sweet from the allspice but each bite is a perfect blend of flavors. The original recipe was found on recipes4us.co.uk but I've altered it to suit my tastes. I have also made this soup using leftover, unseasoned rice and sometimes subbing chicken broth for some or all of the water. Thanks to Kumsie, I've deleted an unnecessary step from the directions to help clarify the use of the coriander (cilantro). :)
Provided by Tinkerbell
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
- Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
- Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.
DIM'A MUSABIKA (EGYPTIAN TOMATO SAUCE)
A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it!
Provided by Berts Kitchen Witch
Categories Sauces
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil over medium heat in a large enough pot; add onions.
- Sauté the onions until translucent (about 6 minutes).
- Add garlic; sauté for 2 more minutes.
- Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
- Add 4 cups water.
- Stir in the vinegar, salt, black pepper, and cayenne pepper.
- Slow simmer, stirring occasionally, for 1 hour.
Nutrition Facts : Calories 182.7, Fat 13.8, SaturatedFat 1.9, Sodium 1508.9, Carbohydrate 14.7, Fiber 2.8, Sugar 6.9, Protein 2.7
TOMATO SOUP
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Time 1h45m
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium
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
EGYPTIAN RED LENTIL SOUP
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h23m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Add the first 5 ingredients to a large pot; cover and bring to a boil.
- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
- Take pot from stove burner and set aside.
- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
- Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
- Set spice mixture aside for 1 minute to cool.
- Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
- You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
- Add in lemon juice; stir to combine.
- Rewarm soup in soup pot; season if needed with salt/pepper.
EGYPTIAN TOMATO SAUCE
This is a lovely tomato sauce to top mujadara (lentil rice) put on top of individual portions and top with caramalised onions and have yogurt cucumber salad on side. Very very nice. An arab lady said this is the best she has tasted. I hope you like it.
Provided by chef zermane dit ze
Categories Egyptian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions med heat until quite brown.
- add garlic and cook only a little.
- add tomato juice and sugar and cook 15-20mins.
- Add vinegar and seasoning and cook 2 -3 minutes.
Nutrition Facts : Calories 208.4, Fat 7.3, SaturatedFat 1, Sodium 340.4, Carbohydrate 33.8, Fiber 2.5, Sugar 7.3, Protein 6
HEALTHY TOMATO SOUP
Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels
Provided by Cassie Best
Categories Lunch, Starter
Time 1h
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
- Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.
Nutrition Facts : Calories 198 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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