TOMATO SOUP (WITH CANNED TOMATOES)
How to cook tomato soup using canned tomatoes.
Provided by Love Food Not Cooking
Categories Soups and stews
Time 25m
Number Of Ingredients 8
Steps:
- Dice onion.
- Heat butter in a large pan over a medium heat.
- Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
- Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
- Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
- Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
- Remove from heat and blend to desired consistency with an immersion blender.
- Gradually stir in the cream (see note below), and season to taste with salt.
- Serve with crusty bread, or a grilled cheese sandwich.
Nutrition Facts : Calories 393 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Fiber 11 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 303 grams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CLASSIC TOMATO SOUP
Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches.
Categories Soups
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
- Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
- Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
- Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Facts : Calories 212, Fat 13 g, Carbohydrate 19 g, Protein 6 g, SaturatedFat 5 g, Sugar 10 g, Fiber 4 g, Sodium 682 mg, Cholesterol 20 mg
ROASTED TOMATO SOUP
Roasting canned tomatoes, onions and garlic on a sheet pan really brings out the flavors in this easy roasted tomato soup. It's topped with golden toasted croutons and Parmesan.
Provided by Paige Adams
Categories Soup
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, stir together the olive oil, oregano, thyme, salt and pepper.
- Spread the tomatoes, onions and garlic cloves across a sheet pan. Toss with 2 tablespoons of the seasoned olive oil. Make sure the tomatoes are cut side up and they are not overlapping the onions or the other tomatoes. Roast for 25-30 minutes, until the tomatoes are slightly wrinkled and the onions are browned at the edges.
- On another sheet pan, toss the bread with the remaining olive oil. Toast in the oven until lightly golden, about 10-12 minutes.
- Transfer the tomatoes and onions into a large saucepan. Squeeze in the garlic cloves from their skins. Pour in the tomato juice and vegetable broth. Use an immersion blender to puree the soup. (You can also puree the soup in a blender and then pour it into a saucepan).
- Warm the soup to your desired temperature on medium heat on the stove.
- Divide the soup into bowls. Garnish with toasted bread, Parmesan and parsley.
Nutrition Facts : Calories 467 calories, Sugar 17.2 g, Sodium 548.9 mg, Fat 12.1 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 9.7 g, Protein 14 g, Cholesterol 0 mg
QUICK AND CREAMY BLENDER TOMATO SOUP
A quick and easy tomato soup. Great for soup and sandwich night! If you can't find tomatoes with herbs, you can use plain tomatoes and add 1 tsp of an Italian herb mix. Remember canned tomatoes are already salted so you may not need extra salt.
Provided by Doughy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except the half and half in the blender, blend until smooth.
- Pour mixture into a pot, simmer for 5 minutes.
- Add half and half, salt and pepper to taste.
- Garnish as desired. Enjoy!
Nutrition Facts : Calories 49.2, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 21.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 1.2
CANNING TOMATO SOUP BASE
Follow this step by step tutorial to learn how to can tomato soup.
Provided by Sarah Cook - Sustainable Cooks
Categories Canning
Time 1h15m
Number Of Ingredients 2
Steps:
- Rinse the tomatoes and cut in half, or quarters for larger tomatoes.
- Add a strainer/colander to a large bowl.
- Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
- Wash your lids with hot soapy water and place them in a clean bowl for now.
- Add the tomatoes to a pot of boiling water and parboil them until you see the skins start to come off one of the tomatoes (about 1-2 minutes).
- Use a slotted spoon and remove the tomatoes and place in the strainer.
- Run the tomatoes through a food mill to remove the seeds and skins.
- Transfer the tomato puree to a pot over low heat or a crockpot set to low. Keep warm until ready to can.
- Add 3 quarts of water to your pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
- Add lemon juice or citric acid to your canning jars.Quarts: 2 tbsp lemon juice OR 1/2 tsp citric acid. Salt (optional) 1 tspPints: 1 tbsp lemon juice OR 1/4 tsp citric acid. Salt (optional) 1/2 tsp
- Place a funnel on a canning jar and ladle in the warm tomato puree, leaving 1 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
- Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
- Use a wet clean rag and wipe the rim of the jars to make sure they are free of any food.
- Place a clean new lid on the jar. Add a ring, and tighten to fingertip tight.
- Using canning tongs, gently place the jars in the canner. Lock the lid. Soon, steam will start coming through the vent pipe.
- Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top. (see photos in post above to see this in action)
- Pretty soon, the air vent will pop up. That is a sign that you're starting to build pressure inside the canner. Tomato soup need to be pressure canned at 11 pounds of pressure for 15 minutes for both pints and quarts. (see time chart in post for adjusted times for elevation and water bath canning).
- When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You'll likely need to adjust the temp on the burner a few times depending on your stove.
- When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive "click" of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is crazy hot).
- Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 12 hours.
- After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
- Complete steps 1-8 above.
- Fill your canner so that there will be 2 inches of water over the tallest jar that you are canning. Set it on a large burner set to high.
- Complete steps 10-14 above.
- When the water has reached a rolling boil, place the jars in the canner and place the lid on top. Process pints for 35 minutes or quarts for 40 minutes.
- When the time is up, remove the canner from the burner and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
- Place on a towel where they can sit undisturbed for 12 hours.
Nutrition Facts : ServingSize 0.5 cup, Calories 83 kcal, Carbohydrate 18 g, Protein 4 g, Sodium 22 mg, Fiber 5 g, Sugar 12 g
HEALTHY TOMATO SOUP
Healthy Tomato Soup is a 5-minute, easy homemade soup with canned tomatoes and minimal ingredients. Loaded with amazing taste plus all of the familiar flavours of classic tomato soup without the need to simmer on the stove for hours. Serve with a melty grilled cheese sandwich for lunch or a light dinner.
Provided by Olena Osipov
Categories Soup and Stew
Time 5m
Number Of Ingredients 8
Steps:
- Preheat medium pot on low-medium heat and swirl olive oil to coat. Add garlic, oregano and basil. Saute for 30 seconds, stirring constantly.
- Add canned diced tomatoes, balsamic vinegar, salt and pepper and let simmer for 3 minutes or until warmed through.
- In the meanwhile, make grilled cheese. Serve with hot soup. So easy, tasty and healthy!
Nutrition Facts : ServingSize 2 cups, Calories 146 kcal, Sugar 10 g, Sodium 658 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 4 g, Protein 1 g
CANNED TOMATO SOUP
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 13h15m
Yield 32
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 17.2 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 104.1 mg, Sugar 11.4 g
HOMEMADE CREAMY TOMATO SOUP RECIPE
Learn how to make the easiest Homemade Tomato Soup! Say goodbye to the canned stuff. We are using a different set of cans (canned tomatoes) to make a much more flavorful soup! This recipe results in a creamy, smooth, and rich soup. It comes together in about 20 minutes! Make a few grilled cheese sandwiches and dinner is done!
Provided by Karen
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Heat a large soup pot over medium high heat. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion.
- Season with 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil.
- Saute until the onions are lightly browned, 5-8 minutes.
- Add 3 cloves of minced garlic (about a tablespoon) and saute for 1 more minute.
- Add the can of whole tomatoes (with juices) and the can of diced tomatoes (with juices). Add 4 cups chicken broth.
- Turn the heat up to high and bring the mixture to a boil. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes if you have the time.
- Turn off the heat and use an immersion blender to puree the soup. If you do not have an immersion blender (why, why??) then let the soup cool for a couple minutes before transferring to a blender. You will have to do it in a few batches. Do not fill the blender to the fill line; add less than you think. The soup is very hot and will expand when blended, which could overflow your blender and splatter you with molten hot lava tomato soup. The other thing I recommend is to take out the little spout at the top of the blender and hold a towel over the top of the lid while blending. This will allow steam to escape and you will be able to avoid tomato soup Pompeii.
- Once all the soup is blended, heat it back up again on the stove if necessary. Turn off the heat and slowly stir in 1/2 to 1 cup cream.
- If you want, chop up about 1/2 cup basil and stir it into the soup, or top each serving with fresh basil.
- Serve warm with grilled cheese sandwiches! If you want you can cut sandwiches into tiny "croutons" and put them in your soup like in the photos. But...they get soggy pretty much right away. So unless you are taking photos of your soup to put on the internet, I say just dip your sandwich!
Nutrition Facts : ServingSize 1 bowl, Calories 108 kcal, Fat 11 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 873 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 1 g, UnsaturatedFat 6 g
TOMATO SOUP
"Found em!" I shouted to anyone that might be hovering near the country road mile we live on. A light rain shower just started, and there I was standing in the garden hunting down the last tomato that might be hiding. I found a couple of tomatoes nestled down beneath the sweet potato vines, large pepper plants leaves, and the numerous weeds that had continued to sprout even in the cool Fall weather. Mud was already caked to my old garden crocs, and my hands were also full of mud. Dexter the Mastiff sat quietly beside me, and was trying to stare down a brown caterpillar that was making it's way slowly across the earth. I turned, quickened my step down the dirt road with the dog beside me, carrying a half of dozen various sized tomatoes tettering in my arms and trying not to drop any along the road to home. I really wanted some tomato soup, and I just knew it would warm me up and Dex too. This recipe uses canned tomatoes, or you can use fresh ones too, like I did. I just peeled the tomatoes, put em' in the pot and went right along with the recipe from there. This recipe was loosely adapted from Cooks Illustrated.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a soup pot, warmed over medium-high heat.
- Add onion, bay leaf, and garlic.
- Soften vegetables for 3 minutes.
- Add tomatoes and their juice, and broth.
- Mash up tomatoes with spoon of potato masher.
- Stir in torn bread.
- Add the Italian seasoning or oregano.
- Bring to just below a boil, reduce heat to med/low and cook till warmed, (not boiling).
- Add salt and pepper to taste.
- Remove bay leaf.
- Carefully scoop 3/4 cup tomato mixer out and run through a blender for a couple of seconds until mixed. Put pulsed tomato mixture in a bowl until all the tomato mixture is pulsed. (or use a hand mixer in pot).
- Warm again to piping hot in soup pot, dish into a cup to carry around with you, or in a soup bowl. Add toppings as desired. Drizzle with oil as desired.
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