CANNED FOOD TOMATO SOUP RECIPES

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HOMEMADE TOMATO SOUP RECIPE | MICHAEL CHIARELLO | FOOD NETW…



Homemade Tomato Soup Recipe | Michael Chiarello | Food Netw… image

Michael Chiarello's Homemade Tomato Soup recipe from Food Network is an easy way to jazz up canned tomatoes; you just need a few fresh veggies and herbs.

Provided by Michael Chiarello : Food Network

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional

Steps:

  • Preheat oven to 450 degrees F.
  • Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
  • Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

TOMATO AND BASIL SOUP RECIPE | BBC GOOD FOOD



Tomato and basil soup recipe | BBC Good Food image

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.

Provided by Good Food team

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

Steps:

  • Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
  • Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Nutrition Facts : Calories 213 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.2 milligram of sodium

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