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!
THE BEST TOMATO SOUP
Vibrantly colored, tangy and rich, our comforting tomato soup is the perfect partner for a grilled cheese sandwich - but is just as delicious on its own. Blending the soup with butter is our trick for making it creamy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
- Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
- Ladle the soup into bowls and drizzle with more oil before serving.
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
TOMATO SOUP
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Time 1h45m
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium
More about "tomato soup dinner food"
13 BEST RECIPES WITH TOMATO SOUP - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 31, 2023Category Dinner, Recipe Roundup
- Grilled Cheese and Tomato Soup Pasta Bake. In my opinion, there is nothing more nostalgic or delicious than grilled cheese and tomato soup. But that meal, while easy, can be a little tedious to make.
- Tomato Soup Meatloaf. Meatloaf might not be the prettiest dinner out there, but it sure is flavorful! Especially this tomato soup meatloaf. It’s made with Campbell’s Condensed Tomato Basil and Oregano Soup, and it’s fabulous.
- Mom’s Classic Stuffed Cabbage Rolls. If you have Eastern European heritage, you’ve probably had cabbage rolls at least once in your life. They make up a classic dish with simple, flavorful ingredients.
- 4-Ingredient Hamburger Casserole. Four simple ingredients. One super tasty dinner that the whole family will love. This casserole has beef, cheese, tomato soup, and pasta shells.
- Shipwreck Casserole. There’s some speculation as to where this casserole gets its name. Some say it’s because all the ingredients break down into a rather messy dish.
- Amish Country Casserole. If you love beef stroganoff, you’ll love this casserole, too! Like stroganoff, it’s savory, hearty, creamy, and wonderfully tasty.
- Easy Beef Enchiladas. Easy, cheesy, and full of flavor, these beef enchiladas are the perfect weeknight meal. They come together quickly and can easily be made ahead of time to save you on prep.
- Easy Chicken Enchiladas. Prefer chicken to beef? Try these enchiladas instead! Between the succulent chicken chunks mixed with Mexican-style tomato soup and cheese, they’re quick and oh-so-scrummy.
- Easy American Hamburger Goulash. Juicy beef, chewy macaroni, chunky tomatoes, and sweet-savory tomato soup? Sign me up! Goulash is a warming dinner everyone will love.
- Easy Homemade Chili. This might be the easiest chili you’ll ever make. The only “hard part” is browning the beef and onions. After that, you just dump the rest of the ingredients in and let it do its thing.
MEDITERRANEAN TOMATO SOUP – GOOD DINNER MOM
From gooddinnermom.com
5/5 (3)Total Time 30 minsCategory SoupCalories 96 per serving
- Heat the oil over medium heat. Add the onions and salt. Cook, stirring occasionally, until the onions really soften up and start to turn brown, 10 to 12 minutes.
- Stir in the curry powder, coriander, cumin and red pepper flakes and cook 30 seconds, stirring constantly. Add the tomatoes with juices from the cans, and 5 1/2 cups water (or broth). Simmer for fifteen minutes, then puree with a hand blender until smooth. Cook's note: If you don't have a hand blender, you could certainly puree in your stand blender. It takes about 3 batches to puree the entire pot.
- Now your tomato soup is finished and could be enjoyed just like this for a simple, delicious soup. Here are a few options depending on your taste: for a more creamy version, add some of the coconut milk or half and half. This is delicious with brown rice mixed in. Lemon wedges add a nice bright flavor.
EASY TOMATO SOUP WITH GRILLED CHEESE - SIMPLY DELICIOUS
From simply-delicious-food.com
CLASSIC TOMATO SOUP - ONCE UPON A CHEF
From onceuponachef.com
18 SIDES FOR TOMATO SOUP - ALLRECIPES
From allrecipes.com
TOMATO SOUP RECIPES
From allrecipes.com
RECIPES USING TOMATO SOUP - CAMPBELL SOUP COMPANY
From campbells.com
EASY CREAMY TOMATO SOUP RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE …
From cookieandkate.com
LUNCH RECIPES TO MAKE AT HOME - NYT COOKING
From cooking.nytimes.com
TOMATO SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
TOMATO TART WITH PUFF PASTRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
OUR BEST RECIPES FOR THE VITAMIX, FROM BREAKFAST TO DINNER
From food52.com
OUR MENU - RUBY TUESDAY
From rubytuesday.com
EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE
From inspiredtaste.net
BEST TOMATO SOUP NEAR ME - YELP
From yelp.com
TOMATO SOUP | DINNER RECIPES | GOODTO
From goodto.com
EASY CREAMY TOMATO SOUP (30 MINUTES) | THE FOOD CHARLATAN
From thefoodcharlatan.com
EASY TOMATO SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ONE POT LENTIL SOUP - DINNERTONIGHT.TAMU.EDU
From dinnertonight.tamu.edu
30-DAY LOW-CALORIE MEDITERRANEAN DIET DINNER PLAN
From eatingwell.com
DINNER | ROSEMARYSTHYMEBISTRO NEIGHBORHOOD RESTAURANT ...
From rosemarysthymebistro.com
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP
From seriouseats.com
MENUS | TED'S BULLETIN IN THE DMV
From tedsbulletin.com
TOMATO FETA SOUP - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love