TOMATO SOUP 2.0
Provided by Ree Drummond : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the garlic bread croutons: Preheat the oven to 425 degrees F.
- Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside.
- For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavors to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.
- Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.
TOMATO SOUP WITH PARMESAN CROUTONS
Steps:
- In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast. Serve soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!
TOMATO SOUP WITH PARMESAN CROUTONS
Provided by Ree Drummond : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
- Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
- For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
- Serve the soup with 1 or 2 croutons on top.
ROASTED TOMATO SOUP WITH PARMESAN CROUTONS
Soup is a meal prep classic-it freezes beautifully or can keep in the refrigerator for a few days. But what I like about this recipe is that you get a two-for-one for the same amount of time. First you will make my Meal Prep Roasted Tomatoes, featuring rosemary, garlic and olive oil. All of that flavor is then the foundation for this soup. Plus you can save the extra tomatoes to add to sandwiches or your favorite pastas. You use the extra olive oil from roasting tomatoes to make homemade croutons that are coated in Parmesan cheese, which absolutely fills my craving for the classic tomato and grilled cheese combination. This soup can be made in advance, portioned and then stored in the refrigerator for 4 days or in the freezer for 2 to 3 months so you can have it anytime you want.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
- While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
- Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
- Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
- When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
- Preheat the oven to 425 degrees F.
- Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
- Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.
TOMATO-ORANGE SOUP
Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. -Barbara Wood, St. John's, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.
Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
TOMATO AND ORANGE SOUP WITH PARMESAN CROUTONS
I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess.
Provided by Andy Jewell
Categories Vegetable
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Tomato and Orange Soup-----------.
- Prepare and roughly chop the onions, potatoes, carrots, celery and red peppers.
- Quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the "jelly" surrounding the seeds).
- Use a BIG saucepan.
- "Sweat" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes.
- Add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil.
- Add salt pepper and sugar.
- Reduce the heat and simmer for another 15 minutes.
- Blend the soup and pass it through a fine mesh sieve to produce a smooth liquid.
- At this point the soup can be frozen.
- Reheat the soup being careful not to let it boil.
- Add the chopped basil an stir well.
- Taste and adjust the seasoning if required.
- Serve the soup with a swirl of double cream and float a couple of whole basil leaves on top.
- Parmesan Croutons---------------.
- Pound together the butter, garlic, paprika and parmesan cheese.
- Spread the mixture on thin slices of french bread.
- Bake in the centre of a medium oven for about 10 minutes or until toasted golden.
- Serve hot with the soup.
Nutrition Facts : Calories 586.3, Fat 32, SaturatedFat 8.7, Cholesterol 24, Sodium 362.1, Carbohydrate 54.5, Fiber 6.9, Sugar 20.2, Protein 9.7
TOMATO-PARMESAN SOUP
Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
- Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
- Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.
TOMATO AND ORANGE SOUP
Provided by Suzanne Hamlin
Categories weekday, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
- In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
- To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
ROASTED-TOMATO SOUP WITH PARMESAN CROUTONS
Steps:
- Preheat oven to 375 degrees F. In a large roasting pan, combine tomatoes, onion, jalapeno, garlic, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes or until tomatoes are caramelized.
- Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and puree. Add salt to taste.
- Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with parmesan; broil for 1 minute more. Season with pepper to taste and cut into four slices. Divide soup into four bowls and top each with two croutons.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
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