TOMATO-CHEDDAR SOUP
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté until lightly softened, about 3 min. Stir tomato paste and flour into onion for 1 min. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 min.
- Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup (175 mL) cheese until melted.
- Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.
Nutrition Facts : Calories 300, Fat 18, Carbohydrate 22, Protein 15
TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD
You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich. It's a game changing combo!
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Gather your ingredients.
- For the tomato soup: Peel onion and chop, crush the garlic and chop.
- In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
- Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
- Core and quarter the lettuce and thinly slice each quarter wedge.
- Stack and slice the deli meats and cheese into 1-inch wide strips.
- To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
- Combine cheese powder with dill and celery seed.
- Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
- Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.
TOMATO DILL SOUP
This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired.
Provided by zale
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.
Nutrition Facts : Calories 128 calories, Carbohydrate 10.1 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 3.9 g, Sodium 963.4 mg, Sugar 6.8 g
TOMATO DILL SOUP
This soup goes well with crostini and salad for a light lunch, or as a first course to your favorite light baked fish. Roma tomatoes works best in this soup but any red tomato will do. You can peel and de-seed if you prefer but I never do. I found this recipe on the web on someone's blog....perfect timing with an over abundance of tomatoes right now. Hope you enjoy as much as I did.
Provided by Sandylee
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Liquefy three cups of unpeeled red tomatoes with 2 large cloves of garlic in a blender.
- Place the liquid tomatoes and garlic in a large saucepan with chicken stock, white wine, lemon zest, fresh dill.
- Cook over medium heat 15 minutes then add cream, cheese, salt & pepper to taste.
- Simmer another 15 minutes.
- Garnish with a dollop of sour cream and dill sprig.
Nutrition Facts : Calories 183.8, Fat 13.3, SaturatedFat 7.9, Cholesterol 46.8, Sodium 195.2, Carbohydrate 8.3, Fiber 1.1, Sugar 3.9, Protein 5.1
TOMATO DILL SOUP
This soup is very fresh and light tasting. I've always served it warm, but I imagine it would be nice as a chilled soup on a warm day, too. Substitute vegetable broth for the chicken broth and this is a lovely vegetarian soup.
Provided by Bridget Leigh
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium-high heat.
- Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
- Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
- Stir in flour and cook 4 to 5 minutes, stirring occasionally.
- Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
- Just before serving, stir in fresh dill.
Nutrition Facts : Calories 311.4, Fat 23.4, SaturatedFat 14.3, Cholesterol 71.3, Sodium 873.2, Carbohydrate 22.7, Fiber 3.1, Sugar 9.9, Protein 5.4
POTATO DILL SOUP
This cheesy potato dill soup features spoonfuls of velvety potatoes and comforting Cheddar cheese intermingled with bright punches of dill.
Provided by Fox Valley Foodie
Categories Soup
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add onion and saute until golden and tender, about 12 minutes. Add garlic; cook 1 more minute.
- Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- With an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered sour cream, lemon, and dill. Then season to taste with salt.
- Serve hot, in bowls, topped with extra dill.
Nutrition Facts : Calories 440 kcal, Carbohydrate 47 g, Protein 16 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 54 mg, Sodium 1137 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
TOMATO DILL SOUP
Another recipe from my friends at "Cafe Luna" here for safekeeping :) "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"
Provided by Queen uh Cuisine
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In large soup pot, add all ingredients except orange zest and half and half.
- Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
- In batches, ladle hot soup into blender and puree until smooth.
- Return back to soup pot and add orange zest and half and half (if using).
- Bring back to simmer and serve.
HOMEMADE TOMATO DILL SOUP
My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch and freeze it. Then we can enjoy it even after the garden is gone for the season.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool. , Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.
Nutrition Facts :
TOMATO-DILL SOUP
Provided by Paula Deen
Categories classics cold weather comfort food fall kid friendly spring winter
Time 10m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender.
- Add cream, parsley, and Parmesan cheese. Season with salt and pepper. Simmer for about 10 minutes.
TOMATO CHEDDAR SOUP
Soup, when done right, can really hit the spot. This tomato cheddar soup recipe will definitely be a popular one in your household, mainly because it's creamy and absolutely brimming with flavor. This particular recipe makes six servings, and it's perfect as a meal on its own, or served as an appetizer. It calls for Cabot Seriously Sharp Cheddar-which is always a popular pick-but Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar can be substituted if need be. Once you serve your family this delicious soup, you'll never go back to canned tomato soup again. After trying this recipe out, please make sure to rate and review it-your feedback is appreciated. Tomato cheddar soup is a popular dish for a reason: it features a tasty blend of tomatoes and cheese that's truly irresistible. When preparing this dish, remember to include olive oil, a chopped yellow onion, minced garlic and one whole can of Italian plum tomatoes-the plum tomatoes are absolutely crucial. Also make sure to add chicken or vegetable broth along with half-and-half or milk to add some much-needed creaminess. Add salt or ground black pepper to taste, and garlic croutons and thyme can be added as a little extra garnish. When done properly, a tomato soup like this one can be remarkably hearty and satisfying. Cabot is made up of 800 family-owned dairy farms, so we know just how important family can be. That's part of the reason why we take a great deal of pride in our dairy products-we only want to serve the best and we're committed to excelling at what we do. Remember, after trying this tomato cheddar soup recipe, please rate and review it. Your tips and suggestions are helpful. Finally, feel free to drop us a line on your favorite social media channels-we're eager to hear what you think!
Provided by Cabot Creamery
Number Of Ingredients 7
Steps:
- HEAT oil in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer. REMOVE from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add. Add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme; stir together well. RETURN to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot. REMOVE from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted. PUREE soup in blender in two batches until smooth. Return to pot. Season with salt and pepper. PLACE over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired. NOTE: Freezing unused portions in airtight containers is recommended for this recipe. To thaw, leave the container in the refrigerator overnight until thawed and warm gently, stirring often, in a small saucepan over medium-low heat.
EGG-WHITE OMELETTE WITH SPINACH, TOMATO AND CHEDDAR
Steps:
- Whisk the egg whites with 1 teaspoon water, the dill and pepper in a medium bowl until soft peaks form.
- Toss the spinach, tomato and Cheddar in a small bowl.
- Lightly coat a small non-stick frying pan with cooking spray and set over moderate heat. When the pan is hot, pour in the egg mixture and cook until it begins to set on the base. Lift up the edge of the setting eggs with a spatula and push the cooked part towards the centre of the pan to let the uncooked egg run underneath. Cook until the omelette is almost set and the base is just lightly browned.
- Reserve 1 tablespoon of the spinach filling for garnish, and spoon the rest over half the omelette, leaving a 1cm border. Lift up the omelette at the edge nearest the handle of the pan and fold in half, slightly off-centre, so the filling just peeks out. Cook for a further 2 minutes, then slide the omelette onto a plate. Garnish with the reserved filling and serve at once.
TOMATO, DILL AND WHITE CHEDDAR SOUP
Categories Soup/Stew Food Processor Tomato Lunch Cheddar Spring Sour Cream Dill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
- Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
- Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.
TOMATO-CHEDDAR SOUP
This is a wonderful rendition of the old-style tomato soup. I'm sure that you will enjoy this new flavor.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté until lightly softened, about 3 minutes. Stir tomato paste and flour into onion for 1 minute. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
- Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup cheese until melted.
- Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.
TOMATO & DILL SOUP
Provided by Liz Lampman
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat EVOO in a large saucepan over medium-high heat.
- Add onion and garlic, and saute unti they start to soften, about 3-4 minutes.
- Stir in the tomatoes, broth, dill weed, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Puree the soup in a blender until smooth.
- May be served immediately or chilled and served as a cold soup.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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