WINTERTIME TOMATO SOUP
Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping. Roasting them intensifies their flavor and adds a layer of complexity. Stop cooking them in the oven when the edges of the tomatoes begin to blacken.
Provided by Mark Bittman
Categories lunch, soups and stews, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
- Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
- Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 753 milligrams, Sugar 6 grams
WINTERTIME TOMATO SOUP
Make and share this Wintertime Tomato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°.
- Put the dried tomatoes in a heatproof bowl and cover with 2 cups boiling water.
- Drain the canned tomatoes and reserve the liquid; halve them and put in a shallow roasting pan; drizzle with 2 tablespoons of olive oil and sprinkle with the thyme.
- Roast, turning once or twice, until the tomatoes are dried and lightly browned, about 30 minutes.
- When the tomatoes are done, drain the dried tomatoes and pour their soaking liquid into the roasting pan.
- Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, breaking up the roasted tomatoes at the same time.
- Roughly chop the dried tomatoes and add them to the roasting pan.
- Put the remaining olive oil in a deep skillet or medium saucepan over med-high heat.
- When hot, add the garlic and cook just until it begins to color, a minute or so.
- Add the carrot and onion and cook until they start to release their liquid, about 3 minutes.
- Sprinkle with salt and pepper, then add the honey and stir until it melts, just a few seconds.
- Add the reserved liquid from the canned tomatoes and continue stirring until the liquid dries out and darkens, about 5 minutes.
- Stir in the stock, along with the contents of the roasting pan.
- Turn the heat to high and bring the soup to a boil, then decrease heat so it bubbles gently.
- Cover and cook until the vegetables are very tender, about 30 minutes.
- Garnish with the parsley and serve.
- *Wintertime Tomato and Rice Soup--add 1 cup short-grain rice, like Arborio, to the pan just after the reserved canned tomato liquid has cooked; increase the stock to 6 cups.
- *Elegant Wintertime Tomato Soup--use an immersion blender to puree the finished soup in the pan; or cool the soup to room temperature, carefully puree in a blender, and return to the pan to reheat; stir in 1 cup heavy cream, sour cream, or any milk and heat gently.
Nutrition Facts : Calories 238.8, Fat 14.3, SaturatedFat 2, Sodium 553.1, Carbohydrate 28.3, Fiber 4.4, Sugar 20.3, Protein 4.1
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
WINTER SOLSTICE SOUP
A golden colored, nourishing soup created on a cold northeastern winter night. Perfect to warm you from the inside! Serve with biscuits and a fruit salad.
Provided by Sara Mayes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
- Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 33.3 g, Cholesterol 9.8 mg, Fat 8 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 728.5 mg, Sugar 10.7 g
WINTER TOMATO SOUP WITH BULGUR
Inspired by a recipe in Diane Kochilas's wonderful new book "The Country Cooking of Greece," this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
- Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 7 grams
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