RUSTIC TOMATO SOUP
Make and share this Rustic Tomato Soup recipe from Food.com.
Provided by Mel Bedggood
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add oil in saucepan and heat garlic and chilli.
- Add tomatoes and roasted pepper. Boil until soft.
- Add water, stock and seasoning. Simmer for 10 minutes.
- Tear basil leaves and add a couple of minutes before completion.
- Pour into jug and vitamise down.
- Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.
Nutrition Facts : Calories 74.6, Fat 3.8, SaturatedFat 0.6, Sodium 52.1, Carbohydrate 9.8, Fiber 2.8, Sugar 5.9, Protein 2.1
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!
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.
RUSTIC ROAST TOMATO SOUP
This is an intensely flavorful tomato soup, surely not like anything in a Red and White can you may have grown up with.
Provided by Doesnt Do Dishes
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Turn your oven on now so that it's pre-heated ready to cook later on! Heat settings are 200°C / 400°F .
- First, peel the tomatoes. Do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute.
- Run cold water over the tomatoes and the skins can then easily be peeled off. Cut the peeled tomatoes in half with a sharp knife, avoid squashing them.
- Peel and finely chop the garlic. Place the halved tomatoes on the baking tray, cut side upwards. Sprinkle the garlic over the tomatoes and spread the basil leaves over the top.
- Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the oven and leave it there for an hour.
- Peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes. Put the baking tray back in the oven.
- 20 minutes before the tomatoes are roasted, peel the potato, chop it into four and place it in a pan with carrots and 470 ml (1 pint) cold water. Place the pan on the stove and bring to a gentle boil.
- When the tomatoes are roasted, take the potato and carrots off the heat and mash coarsely with the water.Add the tomatoes to the pan of potatoes and remash. Add the tomato paste, a couple of shakes of Lea and Perrins and season with salt and pepper to taste.
- Leave the blended soup in the pan and gently reheat for around 5 minutes stirring every minute or so. Don't let the soup boil.
- Taste the soup and add any more salt or pepper according to taste.
- Serve in warm soup bowls and garnish with a couple of basil sprigs if any is left.
RUSTIC VEGETABLE SOUP
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
RUSTIC STYLE ROASTED TOMATO BASIL SOUP
This is a delicious and robust soup that is low in fat and full of flavor. Good way to use up those tomatoes and basil growing in your back yard or at the supermarket :) It is sure to become your go to comfort soup.
Provided by Ashly1021
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 400 degrees F.
- 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
- 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
- 5.Add the canned tomatoes, basil, thyme, and stock.
- 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet.
- 7.Bring to a boil and simmer uncovered for 40 minutes.
- 8.Taste for seasonings.
GORDON RAMSAY'S ROASTED TOMATO SOUP
Make and share this Gordon Ramsay's Roasted Tomato Soup recipe from Food.com.
Provided by Valerie Dalton
Categories < 60 Mins
Time 1h
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized.
- Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock.
- For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
RUSTIC VEGETABLE SOUP
This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
- Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
- Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
RUSTIC TOMATO SOUP WITH TOASTED CUMIN AND MINI RAJAS
Provided by Selma Brown Morrow
Categories Soup/Stew Onion Tomato Appetizer Hanukkah Low Cal High Fiber Bell Pepper Deep-Fry Tortillas Cumin Chile Pepper Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For soup:
- Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes. Pour seeds onto plate; cool. Grind finely in spice mill. DO AHEAD: Can be made 1 week ahead. Chill in airtight container.
- Heat oil in large pot over medium heat. Add onions. Cover and cook until tender but not brown, stirring often, about 8 minutes. Remove from heat. Using garlic press, squeeze in garlic. Add achiote and allspice. Stir over low heat 1 minute. Add tomatoes with juice, broth, and guajillo chile. Bring to simmer. Reduce heat to low; cover and simmer 15 minutes.
- Working in 2-cup batches, blend soup in processor to coarse puree (some texture should remain). Return to same pot. Mix in 11/2 teaspoons toasted cumin; season with cayenne, if desired, and coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.
- For rajas:
- Pour enough oil into heavy medium saucepan to reach depth of 3/4 inch. Heat oil over medium heat 4 minutes. Fry half of tortilla strips until just golden. Using slotted spoon, transfer strips to paper towels to drain (color will darken slightly). Repeat with remaining strips.
- Heat 1 1/2 tablespoons tortilla-frying oil from saucepan in medium skillet over medium-high heat. Add mini peppers. Toss until tender, about 2 minutes. Sprinkle with salt and freshly ground black pepper. DO AHEAD: All rajas can be made 2 hours ahead. Let stand at room temperature.
- Reheat soup over medium heat. Ladle into bowls. Top with tortilla and pepper rajas and sprinkle with toasted cumin. Serve, passing additional cumin separately.
- A paste made from achiote seeds; sold at Latin markets.
- ** A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide; available at some supermarkets and at Latin markets.
SALMOREJO - RUSTIC TOMATO SOUP WITH OLIVE OIL & BREAD
This deep-flavoured soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar
Provided by Lizzie Harris
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.
- Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.
- Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.
- Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.
- When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.
Nutrition Facts : Calories 204 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
ITALIAN-STYLE RUSTIC TOMATO STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 5
Steps:
- Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant.
- Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like.
- Bring to a boil, simmer, then fish out the herbs if you used them.
Nutrition Facts : @context http, Calories 5, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 0 grams
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