Soul Warming Tomato Pesto Soup Food

ROASTED TOMATO SOUP

Roasted Tomato Soup image

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

Ingredients

2 lbs plum tomatoes
6 garlic cloves, peeled and whole
1/4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3 -4 basil leaves
salt
pepper
2 cups fat-free chicken broth or 2 cups water
1/4 cup parmesan cheese, shaved or grated (optional)

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

PESTO TOMATO SOUP

Pesto Tomato Soup image

Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

3/4 cup chopped shallots
Chopped fresh thyme
Butter
1 28-ounce can crushed tomatoes
1/2 cup heavy cream
3 tablespoons prepared pesto
Kosher salt

Steps:

In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.

SOUL WARMING VEGGIE BEEF SOUP

Soul Warming Veggie Beef Soup image

The curry powder adds a unique touch to this hearty soup, don't skip the cheese topping it's the perfect finishing touch! This was a dish all our kids would eat when little and the was the one way everyone ate cooked cabbage. A bonus was how easy it was to make. The veggies are flexible, my kids didn't like zuchinni so I would sub frozen french cut green beans or corn.

Provided by momaphet

Categories Vegetable

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lean ground beef
1 (28 ounce) can tomatoes (whole are best for flavor, diced work too)
32 ounces low sodium beef broth
2 potatoes, diced large (about an inch)
5 carrots, sliced thick
1/2 cabbage, cut in long strips
1 large onion, chopped in larger pieces
2 zucchini, scrubbed and cubed or
2 cups frozen french cut green beans
3 stalks celery, chopped fine
1 small bay leaf
1/2-1 teaspoon dried thyme
1/2-1 teaspoon curry powder
1/2-1 teaspoon dried basil
salt and pepper
grated cheddar cheese

Steps:

Brown and drain the ground beef in a large pot, add everything else except the cheese, simmer until the carrots and potatoes are tender, about an hour, half way through taste the broth and adjust the seasoning to taste, the curry should be present without being dominant. Add extra broth or water as needed.
Remove bay leaf, serve with a generous sprinkle of cheddar cheese.

Nutrition Facts : Calories 144.3, Fat 4.2, SaturatedFat 1.6, Cholesterol 24.6, Sodium 132.8, Carbohydrate 17.1, Fiber 4.6, Sugar 6.2, Protein 10.5

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