TOMATO SOUP 2.0
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions.
- When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through.
- Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil.
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!
PIONEER WOMAN - TOMATO SOUP WITH SHERRY
This is my favorite recipe adapted from the Pioneer Woman. A decadent lunch! I tweaked it a little from her original: I reduced the sodium and fat by reducing the chicken base and butter, and changing the heavy cream to half-n-half. And I thought way more fresh basil was needed to make it taste spectacular.
Provided by appleydapply
Categories Vegetable
Time 25m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, saute diced onion in butter until translucent.
- Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither.
- To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
- Bring to a near boil, then turn off heat.
- Add sherry and half-n-half or cream and stir.
- Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste.
- Top with croutons if desired.
Nutrition Facts : Calories 326.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.9, Sodium 755.3, Carbohydrate 25.6, Fiber 2.4, Sugar 16.2, Protein 3.8
TOMATO SOUP
Make and share this Tomato Soup recipe from Food.com.
Provided by Steve P.
Categories Fruit
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- WASH; cut up tomatoes.
- Chop onions, celery, parsley, bay leaves.
- Add to tomatoes; cook until celery is tender.
- Put through sieve.
- Rub flour and butter into smooth paste thinned with tomato juice.
- Add to boiling soup; stir to prevent scorching.
- Add salt, sugar and pepper.
- For smoother consistency put through sieve again.
- Fill clean jars to within one inch of top of jar.
- Put on cap, screwing the band firmly tight.
- Process in water bath 15 minutes.
Nutrition Facts : Calories 311.4, Fat 13.1, SaturatedFat 7.5, Cholesterol 30.5, Sodium 1637.7, Carbohydrate 46.7, Fiber 9.9, Sugar 28.6, Protein 8
CHERRY TOMATO SOUP (GARY RHODES)
Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don't have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.
Provided by Summerwine
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the olive oil in a frying pan.
- Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
- When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
- Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
- Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
- Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
- Taste the broth then sprinkle sea salt and pepper over soup to your taste.
- Serving: you can serve with torn fresh basil leaves over top.
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