JALAPENO SOUP
Serve topped with sour cream and green onion!
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
- Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
- Stir in jalapenos and heat through. Serve.
Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g
SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST
Provided by Sunny Anderson
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
- Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
- Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
- For the toast: Preheat the broiler on high.
- Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
JALAPENO-POTATO SOUP
Perfect for a cool evening supper. This soup is a meal in itself; just pair with a crunchy dinner roll or make it the start of a spectacular meal and follow with a juicy steak or prime rib.
Provided by Tina Waldher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
- Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
- Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
- Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 33.7 g, Cholesterol 20.8 mg, Fat 7.9 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 3.4 g, Sodium 1828.2 mg, Sugar 8.4 g
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
ROASTED TOMATO SOUP RECIPE
This creamy roasted tomato soup recipe is easy to make and huge on flavor, with fresh garden tomatoes, roasted bell peppers and a few other chili peppers of choice for the perfect touch of spiciness.
Provided by Mike Hultquist
Categories Appetizer Main Course Soup
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
- Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
- While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
- Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
- Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
- Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
- Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
- Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
- Return the soup to the pot. Stir in the heavy cream and heat slightly through.
- Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.
Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 547 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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
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.
SPICY TOMATO JALAPENO SOUP
This is not your average run-of-the-mill tomato soup, this soup takes time to prepare but well worth the extra time. The soup can be made and refrigerated then pureed and heated the following day, actually it tastes even better as the flavors blend overnight. If you like spice then try this soup, of coarse you can adjust the jalapeno to taste. This is a fantastic starter to serve to your guests at a dinner party, to save time, make the soup well in advance even a day ahead, and just warm before dinner, pass a small cup of whipping cream. The complete recipe may be doubled to serve more than four people.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
- In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
- Add in cumin; cook stirring 1 minute.
- Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
- At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
- Force the liquid over a sieve to remove any seeds.
- If needed heat the soup.
- Ladle into bowls and drizzle with whipping cream.
- Delicious!
Nutrition Facts : Calories 254.6, Fat 15.3, SaturatedFat 2.3, Sodium 500.8, Carbohydrate 25.6, Fiber 5.9, Sugar 16.6, Protein 7.4
BONNELL'S ROASTED TOMATO AND JALAPENO SOUP
Bonnell's is a fantastic restaurant in Fort Worth, TX. They generously share their recipes. Here's one of my favorites, perfect for those summer home-grown tomatoes..
Provided by TxGriffLover
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the jalapenos in half and remove the white veins and seeds.
- Grill the tomatoes, jalapenos and onion until well charred on the outsides.
- In a large soup pot, simmer the onions, tomatoes, jalapenos and garlic with a touch of olive oil for 1-2 hours.
- Puree with a stick blender, strain, add lime juice and season to taste.
- Optional: Garnish the top with a little lime-flavored sour cream and chopped cilantro.
Nutrition Facts : Calories 111.1, Fat 1.1, SaturatedFat 0.2, Sodium 25.1, Carbohydrate 25.8, Fiber 7.2, Sugar 14.3, Protein 4.8
ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO
Steps:
- 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
- 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
- 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
- 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
ROASTED TOMATO AND RED BELL PEPPER SOUP
Categories Soup/Stew Food Processor Tomato Roast Wheat/Gluten-Free Ricotta Bell Pepper Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
- Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
ROASTED TOMATO PASTA SAUCE
This roasted tomato pasta sauce is perfect with fresh tomatoes from your garden. It is so delicious & easy you won't buy jar sauce again! The roasted garlic and spices add a lot of flavor and there is a natural sweetness so you don't need to add any sugar.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in a large mixing bowl.
- Spray a baking tray with nonstick cooking spray. Spread the tomato mixture evenly over the tray.
- Roast in a 375 °F oven for 1 hour. Check towards the end to make sure they are roasting and not burning.
- Take out of oven and mash with a potato masher or hand blender. Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 362 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
ROASTED TOMATOES
These oven roasted tomatoes are seriously delicious. We love serving them in roasted tomato pasta, or even just as a side dish. Tomatoes are always great!
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Wash tomatoes and cut in half (if they're large tomatoes, cut into quarters).
- Toss tomatoes with remaining ingredients.
- Place in a rimmed baking pan or dish. Roast 10-20 minutes or to desired doneness.
Nutrition Facts : Calories 56 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, Cholesterol 1 mg, Sodium 34 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ROASTED TOMATO AND RED PEPPER SOUP
Creamy tomato and roasted red pepper soup made with roasted fresh tomatoes and red peppers is comfort food at its simple best.
Provided by Heidi
Categories Soup
Time 1h15m
Number Of Ingredients 12
Steps:
- You'll need 2 cups of roasted tomato sauce for this recipe. Preheat the oven to 400°F and place the tomatoes in a single layer on a rimmed baking sheet lined with foil. Nestle the two halves of garlic and the fresh herbs in with the tomatoes, drizzle with olive oil, season with kosher salt and freshly ground black pepper. Bake for 40-45 minutes. Transfer the tomatoes and a few of the roasted garlic cloves (squeeze them from the papery shells) to a blender and blitz until smooth. Pour the tomato sauce into a large sauce pot. Add the half onion and butter, bring to medium heat, and cook for 20 minutes or so while the peppers are roasting.
- If using red peppers that are already roasted, skip this step. If not, raise the oven temperature to 425°F. Line the baking sheet with fresh foil and place the peppers on the sheet. Bake the peppers for 30 minutes or until puffed and blistered. Set aside until cool enough to handle then peel the papery skin from the pepper and discard along with the stems, seeds, and membrane.
- Add the roasted tomato sauce (and a few peels of the onion if you'd like) to the blender canister along with the roasted red pepper. Cover the canister with the lid but be sure to remove the top center plug since the soup is hot and you don't want it to explode when you blend. Cover the lid with a dishtowel and blitz until smooth. Add the tomato and pepper mixture back to the pot and stir in the milk. Heat until warmed through and season with more salt and pepper to taste. If you like your soup thinner, add more milk. If you like it thicker, cook longer to reduce. Serve with a drizzle of thinned sour cream and a few fresh herb sprigs if desired. A grilled cheese sandwich or garlic bread makes a perfect side for dipping.
Nutrition Facts : Calories 123 kcal, Carbohydrate 17 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 290 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
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