THE BEST EVER TOMATO SOUP RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
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 and Parmesan cheese if desired.
Nutrition Facts : Calories 104 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch
SIMPLE TOMATO SOUP RECIPE | ALLRECIPES
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, CarbohydrateContent 14.9 g, CholesterolContent 5.1 mg, FatContent 4.6 g, FiberContent 3.1 g, ProteinContent 2.4 g, SaturatedFatContent 1.6 g, SodiumContent 764 mg, SugarContent 9.1 g
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