QUICK TOMATO SOUP
There's nothing like a steamy bowl of classic tomato soup on a cold February day. The addition of sugar puts a sweet spin on this version. For extra loveliness, top with homemade heart-shaped croutons. —Jane Ward, Churchville, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 862mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
HOMEMADE TOMATO SOUP
This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.
Provided by Michelle Storm
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
- Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
- Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
- Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
- Stir in heavy cream and season soup with salt and pepper.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.9 g, Cholesterol 14 mg, Fat 7.2 g, Fiber 2.3 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 1180.2 mg, Sugar 5.4 g
HEALTHY TOMATO SOUP
Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels
Provided by Cassie Best
Categories Lunch, Starter
Time 1h
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
- Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.
Nutrition Facts : Calories 198 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
QUICK ROASTED TOMATO SOUP
Steps:
- For yogurt:
- In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
- Run everything through a food mill on a medium dye over a medium pot.
- If too thick, thin with water. Add milk right before service.
- Croutons:
- Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
- Yogurt:
- Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
- Garnish the soup with croutons and yogurt.
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
ROASTED TOMATO SOUP
Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.
Provided by justcallmetoni
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375 degrees.
- Wash and cut tomatoes, placing in a shallow baking dish cut side down.
- Add onion pieces, garlic, oregano and basil to the pan.
- Drizzle vegetables with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Bake for 45 minutes.
- Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
- An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
- Serve garnished with cheese if desired.
Nutrition Facts : Calories 56.1, Fat 2.6, SaturatedFat 0.4, Sodium 9, Carbohydrate 7.8, Fiber 2, Sugar 4.6, Protein 1.6
QUICK TOMATO SOUP WITH CHEESY GARLIC DIPPERS
Everyone needs a trusty tomato soup recipe - and this one costs less than a pound per serving
Provided by Good Food team
Categories Dinner, Soup
Time 25m
Number Of Ingredients 9
Steps:
- Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
- Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.
Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.13 milligram of sodium
QUICK HOMEMADE TOMATO SOUP
A quick soup that can go from stove to table in less than half an hour. A regular at my house on weeknights. Many variations can be had by adding different spices and flavours.
Provided by Chez Desireacutee
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in soup pot over medium heat.
- Add onion and allow to sweat for 5-6 minutes.
- Add can of tomatoes, water, brown sugar, salt and pepper.
- Check for personal taste on salt and pepper and add more if you wish.
- Bring to boil and turn down.
- ** At this time I use my immersion blender to puree the soup a bit. If you don't have one, you can pop it in your regular blender, of if you like it chunky, do not do this step**.
- Allow to simmer for 5 minutes.
- Garnish with sour cream, chives or croutons.
Nutrition Facts : Calories 79.1, Fat 1.5, SaturatedFat 0.2, Sodium 999.3, Carbohydrate 16.9, Fiber 3.2, Sugar 10, Protein 1.8
VERY QUICK TOMATO AND ROASTED CAPSICUM SOUP
Make and share this Very Quick Tomato and Roasted Capsicum Soup recipe from Food.com.
Provided by katew
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in big pot and cook garlic.
- Add capsicum and cook for 1 minute, stirring.
- Add soup,milk and 2 cups cold water.
- Stir to combine.
- Cover and bring to the boil, stir occasionally.
- Simmer,covered for 10 minutes.
- Remove from heat and puree in food processor or with stick blender - take care as hot.
- Add oregano and balsamic vinegar.
- Season with salt and pepper.
- Reheat for about 7 minutes.
- Serve sprinkled with feta.
Nutrition Facts : Calories 248.8, Fat 9.6, SaturatedFat 4.1, Cholesterol 19.7, Sodium 966.2, Carbohydrate 35.5, Fiber 3.8, Sugar 20.2, Protein 7.8
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