CHUNKY TOMATO SOUP
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
- To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
- Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 3 g, Protein 6 g
WINTER TOMATO SOUP
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
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
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