Warm Weather Comfort Food 5 Ingredient Fresh Tomato Soup

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WINTER TOMATO SOUP



Winter Tomato Soup image

This is yummy, yummy. I always use my hand blender thingy right in the pan, instead of transferring the hot soup to my blender. It's nice to float homemade croutons or basil on the top. Great with grilled cheese sandwiches! I found this years ago in A Taste of Oregon cookbook.

Provided by Yia Yia

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon thyme
1 teaspoon basil
salt and pepper
2 lbs Italian tomatoes (canned)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
4 tablespoons flour
1 teaspoon granulated sugar
1 cup cream (heavy or half and half)

Steps:

  • In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
  • Cook, stirring, until onions wilt.
  • Add tomatoes and tomato paste.
  • Simmer 20 minutes.
  • Blend together 5 T of the chicken broth with the flour.
  • Add this to the soup, stir, then add rest of broth.
  • Simmer 30 minutes, stirring often to prevent burning.
  • Puree soup in blender.
  • Return to heat.
  • Add sugar and cream.
  • Simmer 5 more minutes.

Nutrition Facts : Calories 257.6, Fat 21.6, SaturatedFat 11.6, Cholesterol 50.3, Sodium 505.4, Carbohydrate 12.5, Fiber 2, Sugar 5.4, Protein 5

GARDEN FRESH TOMATO SOUP



Garden Fresh Tomato Soup image

A quick and easy recipe for real homemade tomato soup like no other you've had before.

Provided by Charlotte

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 8

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Steps:

  • In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  • In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g

COLD WEATHER COMFORT FOOD: TOMATO SOUP



Cold Weather Comfort Food: Tomato Soup image

I've already posted a couple of recipes for tomato soup; however, for this one I wanted a good tomato-tasting soup without the dairy, and this is what I came up with. It's got all the usual suspects for a good tomato soup, and a few extras, just to make it interesting. So, if it's a cold and gloomy day, and you need a bit of comfort... here you go. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Vegetable Soup

Number Of Ingredients 19

PLAN/PURCHASE
3 tablespoon(s) olive oil, extra virgin
1 tablespoon(s) sweet butter, unsalted
1 medium yellow onion, diced, about 8 ounces
1 large carrot, diced, about 4 ounces
1 medium red bell pepper, seeded and diced, about 3 ounces
1 stalk(s) celery, diced, about 2 ounces
1 clove(s) garlic, minced
1 tablespoon(s) tomato paste
2 pound(s) vine-fresh tomatoes, about 7 medium tomatoes
6 cup(s) fresh chicken stock, not broth
10 ounce(s) (1 can) tomato puree
2 medium bay leaves
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
1 teaspoon(s) dried basil
1/2 teaspoon(s) dried thyme
1 pinch(es) cayenne (optional)
1 medium lemon, just the juice

Steps:

  • PREP/PREPARE
  • Gather your ingredients.
  • Blanch, peel, and chop the tomatoes.
  • Chef's Note: Blanching involves immersing the tomatoes into boiling water for about 20 seconds, and then dropping them into ice water. In the case of tomatoes, it makes the removal of skins easy peasy.
  • Add the olive oil and butter to a large pot over medium heat.
  • Chef's Note: It should be large enough to hold all the ingredients for the soup.
  • When the foaming subsides, add the diced onions, carrots, celery, red bell pepper, the garlic, and the dried spices (basil, rosemary, thyme), and stir to combine.
  • Add the tomato paste.
  • Stir into the veggies.
  • Lower the heat to medium low, and allow the veggies to cook until they have softened, and release their moisture, about 12 to 15 minutes.
  • Chef's Tip: Throw in a pinch of salt to get the process started.
  • Chef's Note: Do not let the veggies overly brown.
  • Add the tomatoes to the pot, and stir to combine.
  • Add the chicken stock, tomato puree, and bay leaves, and then stir to combine.
  • Bring the soup up to a boil, and then reduce the heat until the soup is just simmering.
  • Allow the soup to simmer, with the lid off, for about 30 minutes.
  • Chef's Note: During this time season the soup with salt and pepper, and maybe a pinch of cayenne.
  • Chef's Tip: Seasoning the soup as you go will give the spices a chance to blend with the other ingredients. It gives all the ingredients a chance to know each other.
  • Remove the bay leaves, add the lemon juice, and then use a stick blender, or add the soup, in batches, to a food processor, fitted with an S-blade and blend until smooth.
  • PLATE/PRESENT
  • Serve in a nice bowl with some Parmesan cheese crisps, crusty bread, or maybe a grilled cheese sandwich. Enjoy.
  • Keep the faith, and keep cooking.

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