CLASSIC TOMATO SOUP
Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches.
Categories Soups
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
- Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
- Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
- Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Facts : Calories 212, Fat 13 g, Carbohydrate 19 g, Protein 6 g, SaturatedFat 5 g, Sugar 10 g, Fiber 4 g, Sodium 682 mg, Cholesterol 20 mg
TOMATO SOUP (WITH CANNED TOMATOES)
How to cook tomato soup using canned tomatoes.
Provided by Love Food Not Cooking
Categories Soups and stews
Time 25m
Number Of Ingredients 8
Steps:
- Dice onion.
- Heat butter in a large pan over a medium heat.
- Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
- Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
- Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
- Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
- Remove from heat and blend to desired consistency with an immersion blender.
- Gradually stir in the cream (see note below), and season to taste with salt.
- Serve with crusty bread, or a grilled cheese sandwich.
Nutrition Facts : Calories 393 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Fiber 11 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 303 grams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
EASY THREE-INGREDIENT TOMATO SOUP
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Provided by Adam and Joanne Gallagher
Categories Dinner, Soup
Time 45m
Yield Makes 2 generous servings
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in a Dutch oven or large saucepan.
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Nutrition Facts : ServingSize Half of the recipe, Calories 348, Fat 24.9g, SaturatedFat 14.8g, Cholesterol 61mg, Sodium 1485.4mg, Carbohydrate 29.6g, Fiber 4.5g, Sugar 15.4g, Protein 7.8g
CANNED TOMATO SOUP
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 13h15m
Yield 32
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 17.2 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 104.1 mg, Sugar 11.4 g
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EASY TOMATO SOUP RECIPE USING CANNED TOMATOES
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Ratings 2Calories 328 per servingCategory Soups
- Heat olive oil and butter in large Dutch oven on medium-high heat. Saute onion for about 5 minutes, then add garlic. Sauté for thirty seconds then add flour and stir until well-blended. Cook onions with flour over medium heat for about 5 minutes, stirring constantly.
- Slowly pour in tomatoes, tomato paste, and chicken stock. Add sugar, bay leaf, herbs, red pepper flakes, salt and pepper. Bring to a boil then turn down to a simmer. Stir occasionally to keep from sticking. After 45 minutes, stir in the cream and simmer for 15 more minutes. Remove bay leaf. At this point, you can use an immersion blender to partially puree the soup if you like it smoother.
- Season with additional salt and pepper to taste. Serve warm with freshly grated Parmesan cheese and croutons.
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