GREEN TOMATO SOUP
Categories Soup/Stew Tomato Quick & Easy Ham Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
- Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
GREEN TOMATO AND BACON SOUP
This is a great way to use the green tomatoes at the end of the season. Freezes really well! I recommend serving it with a nice crusty bread.
Provided by Ellie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 12.1 g, Cholesterol 13.4 mg, Fat 5.7 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 655 mg, Sugar 8 g
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
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!
FRESH TOMATO SOUP WITH GRILLED CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the quartered tomatoes in a blender and blend until smooth.
- Heat 1 1/2 tablespoons olive oil in a medium pot over medium heat. Add the garlic and half of the scallions and cook, stirring, 2 minutes. Increase the heat to medium high; strain the pureed tomatoes through a mesh sieve into the pot. Stir in the chopped tomatoes, 1 cup water, the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add the pasta and cook until tender, about 10 minutes; season with salt and pepper.
- Toss the remaining scallions with the cheeses; divide the mixture between 2 of the bread slices. Top each with a slice of ham, the remaining cheese mixture and bread.
- Heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-low heat. Cook the sandwiches until the cheese melts, about 3 minutes per side; cut in half.
- Ladle the soup into bowls; top with basil and serve with the sandwiches.
Nutrition Facts : Calories 418 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 36 milligrams, Sodium 682 milligrams, Carbohydrate 44 grams, Fiber 8 grams, Protein 18 grams
SMOKY TOMATO SOUP WITH PRESERVED LEMON & GREEN OLIVE SALSA
Be inspired by the food of Spain and Morocco with this vibrant tomato soup garnished with a punchy salsa that's also great on roast veg, lamb, fish or chicken
Provided by Diana Henry
Categories Lunch, Soup, Starter
Time 45m
Number Of Ingredients 20
Steps:
- Heat the butter and oil in a large saucepan on a medium heat, add the onion, celery and carrot and fry until tender, without turning golden, about 10 mins. Add the bay and garlic, and fry for a minute before adding the tomatoes and stock. Simmer for 10 mins, stirring occasionally.
- Remove the bay leaves, and blend the soup in a liquidiser or with a stick blender until smooth. Season well and add the smoked paprika, sugar and vinegar to balance the soup with sweet, smokiness and a little acidity.
- For the salsa, crush the garlic with a pinch of salt using a pestle and mortar. Halve and deseed the chilli and chop roughly. Add to the mortar with the coriander and olives and bash, gradually adding the oil and vinegar until you have a rough paste (it should be chunky). Mix in the preserved lemon, then stir in the brine from the jar to taste.
Nutrition Facts : Calories 288 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
GREEN TOMATO SOUP
Make and share this Green Tomato Soup recipe from Food.com.
Provided by TheBostonBean
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large 4 quart pot over medium high heat.
- Add bacon and cook until browning.
- Add scallions, garlic and bay leaf until all is tender and cooked through.
- Add salt, pepper and tomatoes and stir well, then add broth and water.
- Bring to a simmer and cover partially for 35 minutes.
- Taste to adjust seasoning if need be.
- Enjoy!
REAL TOMATO SOUP
Creamy tomato soup is the stuff of childhood, and it's easy to make yourself. Emma Lewis shows you how
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Soup, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
- To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don't worry - it will go away). Gently simmer for about 5 mins until ready to serve.
Nutrition Facts : Calories 151 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
LOU'S GREEN TOMATO SOUP
I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.
Provided by Its loose again
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
- Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
- Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
- Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
- Return the soup to a pot and add the milk and salt.
- Heat to a simmer.
- Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.
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