Ellie Kriegers Creamy Tomato Soup Food

TOMATO-TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
• Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
• Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

TERRIFIC TUSCAN VEGETABLE SOUP - ELLIE KRIEGER

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

CREAMY TOMATO SOUP

Steps:

• Melt butter in a large saucepan.
• Saute celery, carrots and onions in melted butter until tender.
• Stir in flour.
• Cook 2 minutes, stirring constantly.
• Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
• Simmer for 30 minutes, stirring occasionally.
• Remove from heat and discard bay leaf.
• Puree well (in batches) in a food processor or blender, or use a thunderstick.
• Add all remaining ingredients and stir well.
• Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.

ELLIE KRIEGER'S CREAMY TOMATO SOUP

Steps:

• Heat the oil in a large soup pot over medium heat.
• Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
• Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
• Remove from the heat and allow to cool slightly, about 15 minutes.
• Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
• Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
• Serve garnished with the chives.
• 160 calories per 1 1/2 cup serving.

CREAMY CORN AND VEGETABLE SOUP

Steps:

• Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
• Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

CREAMY TOMATO SOUP

Steps:

• In a medium pot, heat the milk over moderate heat.
• Put the crushed tomatoes in a food processor and process until smooth.
• Pour the processed tomatoes into the milk and stir to combine.
• Put the chopped onion, garlic, celery, stewed tomatoes, tomato paste, flour, sugar, salt and pepper into the processor and process until the mixture is a smooth grind.
• Pour this mixture into the milk mixture and stir to combine.
• Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.

ELLIE KRIEGER'S CREAMY TOMATO SOUP RECIPE

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, and chicken broth; bring to a boil. Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes. Remove from the heat and allow to cool slightly, about 15 minutes. Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender). Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings. Serve garnished with the chives.