GARDEN FRESH TOMATO SOUP RECIPE | ALLRECIPES
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by deleteduser
Categories Tomato Soup
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 8
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, CarbohydrateContent 9.4 g, CholesterolContent 11.8 mg, FatContent 4.3 g, FiberContent 1.8 g, ProteinContent 1.8 g, SaturatedFatContent 2.5 g, SodiumContent 742.9 mg, SugarContent 5.2 g
CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE
This creamy, rich Slow Cooker Tomato Soup is made with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.
Provided by Gina
Categories Soup
Total Time 410 minutes
Prep Time 10 minutes
Cook Time 400 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
- Add to slow cooker.
- Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
- Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
- Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
- Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
- Melt the butter over low heat in a large skillet and add the flour.
- Stir constantly with a whisk for 4 to 5 minutes.
- Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
- Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
- Cover and cook on low 30 more minutes.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 177 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 10 g, SaturatedFatContent 4.5 g, CholesterolContent 21 mg, SodiumContent 600 mg, FiberContent 3 g, SugarContent 8 g
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