CREAMY HERBED TOMATO SOUP
No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
HERBED TOMATO SOUP
Crostini accompanies this herbed tomato soup with basil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
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.
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
HERBED TOMATO BISQUE
This would be great to chase away the chill on a stormy night. This creamy tomato soup has a hint of sweetness from honey and great herb flavor.-Dawn Richard, Princeton, Minnesota,
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.
Nutrition Facts : Calories 187 calories, Fat 10g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 850mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 3g fiber), Protein 4g protein.
HERBED FRESH TOMATO SOUP
This recipe came from an old issue of Better Homes and Gardens. I've been making it for years, and it is a family favorite. I like to serve it with some grated cheese on top and/or a dollop of sour cream. The original recipe called for straining the soup after pureeing to remove the seeds. I skip this step, as I don't mind the seeds. This soup freezes well.
Provided by Barb Witherspoon
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 2.5, Cholesterol 7.6, Sodium 773.4, Carbohydrate 11.9, Fiber 2.9, Sugar 7, Protein 4.1
HERBED TOMATO SOUP
Totally great soup using up tons of fresh tomatoes!
Provided by RecipeGirl.com
Categories Soup
Number Of Ingredients 13
Steps:
- Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
- Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.
- Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter.
- Serve hot, garnished with croutons- if desired.
Nutrition Facts : ServingSize 1 g, Calories 299 kcal, Carbohydrate 14 g, Protein 4 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 71 mg, Sodium 632 mg, Fiber 2 g, Sugar 6 g
CREAMY TOMATO AND SUMMER HERB SOUP
This creamy tomato and summer herb soup takes less than 25 minutes to prepare and can be served hot or cold. I prefer it hot. It is bursting with flavor and contains a full serving of vegetables in each bowl. Tarragon is the herb of choice in this version of the recipe, but chopped basil or even mint would work, too. While some creamy soups are made with heavy cream or sour cream, this one gets a rich, tangy flavor from a modest amount of reduced-fat sour cream. If you like, you can use low-fat plain yogurt instead. The soup is best when made with ripe tomatoes, but a 28-ounce can of diced tomatoes with their juices can be substituted in a pinch. For a complete light meal, serve this soup with a salad and a few slices of grilled whole-grain baguette.
Provided by CookingONTheSide
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium saucepan, heat the oil over medium.
- Add the onion and saute until softened, about 4 minutes.
- Add the tomatoes and water, then bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 5 minutes.
- Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
- Set a strainer over the saucepan.
- Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
- Whisk the sour cream and tarragon into the soup.
- Stir over low heat until the soup is hot, but not boiling.
- Season with salt and pepper.
CLEAR TOMATO SOUP WITH HERB CREPES
Steps:
- In a blender, combine the flour, milk, water, egg, egg white, and salt and blend until smooth. Pour into a measuring cup with a lip and stir in the herbs. Cover and leave to rest for 10 minutes. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of the clarified butter. Pour about 1/4 cup of the crepe batter into the pan and tilt it in all directions so that it forms a thin coating, then quickly pour out any excess. Cook until the bottom of the crepe is lightly browned, lifting up the edges to check, then flip over and cook for 15 to 20 seconds more. Remove from the pan, add little more butter, and make the next crepe the same way. Continue until you have used all the batter. Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne. Set aside until ready to serve.
- In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 minutes, pulsing on and off and scraping down the sides of the bowl as necessary untilt he puree is very smooth and watery. Pour the puree into a large saucepan, add the egg whites and the salt and whisk together. Slowly bring the liquid to a boil over medium-high heat, whisking constantly so that the liquid doesn't stick to the bottom of the pot. When the liquid comes to a boil, reduce the heat to very low, so that it just barely simmers, and allow to cook completely undisturbed for 5 minutes.
- Line a sieve with a double-thickness of slightly dampened cheesecloth. Without disturbing the crust of egg white which has formed, slowly pour the soup through the sieve into a clean pan (all the skin and impurities will be left behind, with the egg whites, in the sieve). Drain in the sieve for 15 minutes, then gently reheat just before serving.
- Add pepper to taste and serve in warmed bowls, each one garnished with a little jumbe of the slivered herb crepes.
HERBED BOMBAY TOMATO SOUP
This soup is thick and rich! Filled with lots of sliced onions and dotted with sweet peas, it's visually appealing as well as delicious.
Provided by morgainegeiser
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186.6, Fat 5.8, SaturatedFat 1.9, Cholesterol 9.1, Sodium 300.6, Carbohydrate 29.7, Fiber 7.1, Sugar 4.6, Protein 8.4
HERBED TOMATO SOUP
Make and share this Herbed Tomato Soup recipe from Food.com.
Provided by newspapergal
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 83, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 665.6, Carbohydrate 7.2, Fiber 2, Sugar 5.3, Protein 1.7
CREAMY TOMATO SOUP WITH HERBS
An easy, delicious tomato soup without the fancy price of the "gourmet" soup to be found on the grocery shelf. From the "Desperation Dinners" ladies: Beverly Mills & Alicia Ross... one of my favorite columns in the (Raleigh NC) News & Observer.
Provided by Impera_Magna
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
- Peel and chop onion and add to pot, stir and cook for 2 minutes.
- Add garlic, stir and cook 30 seconds.
- Add tomatoes with juice and tomato sauce.
- Raise the heat to high and bring soup to a boil.
- Reduce heat to low.
- Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
- Stir and heat for 2 minutes.
- Remove from heat and serve at once, garnished w/ croutons if desired.
- NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.
Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 3.8, Cholesterol 19.5, Sodium 783.1, Carbohydrate 13.2, Fiber 1.9, Sugar 5.4, Protein 8.4
CHILLED HERBED TOMATO SOUP WITH CITRUS AND SPICE
Categories Soup/Stew Vodka Ginger Tomato Lime Arugula White Wine Summer Chill Lemongrass Cilantro Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
- Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
- Stir lemon juice and aquavit into soup. Garnish with arugula.
HERBED TOMATO SOUP WITH PASTA
Provided by Lucindy Willis
Categories Soup/Stew Herb Pasta Tomato Vegetarian Quick & Easy Winter Bon Appétit North Carolina
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine vegetable broth, diced russet potato, 1/4 cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. Simmer over medium heat until potato is tender, about 15 minutes. Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish with remaining 1/4 cup green onions. Sprinkle cheese and croutons over, if desired.
ROASTED TOMATO SOUP WITH HERBED FLATBREAD
Provided by Sunny Anderson
Categories appetizer
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
- Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
- Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
- Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
- Preheat the oven to 400 degrees F.
- In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
- Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
- Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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- Spread the tomatoes out on a baking sheet lined with parchment (this helps the tomatoes to roast evenly. If the pan is crowded the tomatoes will take longer to cook. Drizzle the olive oil over, and then add the garlic, oregano, salt, and pepper. Toss around a bit to evenly distribute everything.
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