Pampered Chef Tomato Soup Food

CREAM OF FRESH TOMATO SOUP

Cream of Fresh Tomato Soup image

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

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

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.

PAMPERED CHEF ITALIAN MEATBALL SOUP

Pampered Chef Italian Meatball Soup image

Make and share this Pampered Chef Italian Meatball Soup recipe from Food.com.

Provided by Jens Kitchen

Categories < 30 Mins

Time 29m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 medium carrots
2 stalks celery
1 small onion
2 tablespoons tomato paste
4 garlic cloves, pressed
1 tablespoon italian seasoning mix
1 (28 ounce) can crushed tomatoes in puree
2 cups beef broth
1 1/2 cups water
16 frozen fully cooked meatballs
salt
fresh coarse ground black pepper

Steps:

Peel carrots. Finely chop carrots, celery and onion with a food chopper.
Lightly spray a 4 quart casserole with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally.
Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize.
Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer.
Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.

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