Herbed Bombay Tomato Soup Food

HERBED TOMATO SOUP

Steps:

• In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
• Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
• Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling.
• Stir in the water and instant chicken bouillon granules.
• Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through.
• Serve with the Parmesan Croutons.

HERBED FRESH TOMATO SOUP

Steps:

• Combine butter and olive oil in a large saucepan.
• Add onion and cook until onions are tender but not brown.
• Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper.
• Mash tomatoes slightly.
• Add chicken broth.
• Bring to boiling, then reduce heat, cover and simmer for 40 minutes.
• Puree, a small amount at a time, in blender or food processor.
• Return mixture to saucepan, heat through, and serve.

BOMBAY TOMATO-COCONUT SOUP

Steps:

• Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
• Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
• Stir in the coconut milk and remove the bay leaf.
• In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
• Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
• Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
• Note:.
• To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.

HERBED BOMBAY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
• Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
• Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
• Spoon soup into bowls and garnish with mint leaves.

HERBED TOMATO SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.
• Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.

HERBED TOMATO AND CHICKPEA SOUP

Steps:

• Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

HERBED TOMATOES

Steps:

• In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.