CREAMY TOMATO SOUP WITH CREAM CHEESE RECIPES

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GORDON RAMSAY CREAMY ROASTED TOMATO SOUP - HELL'S KITCHEN



Gordon Ramsay Creamy Roasted Tomato Soup - Hell's Kitchen image

There is something so wonderful about this soup, even without much cream, but the roasted tomatoes make it taste so flavorful and creamy.

Provided by John Siracusa

Categories     Gordon Ramsay Recipes    Soups

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 15

3 -1/2 lb. Vine Tomatoes of ripe tomatoes that are cored and halved
2 Med Red Onions (peeled and chopped)
2 Cloves Garlic (peeled and finely sliced)
Ex Virgin Olive Oil
Fresh Sea Salt to taste
Ground Pepper to taste
1 tsp. Cayenne Pepper
1 tsp. Brown Sugar
1 tsp. Balsamic Vinegar
1 qt. Vegetable Stock
4 oz. Heavy whipping cream
3 tbsp. Pine nuts
3 oz. Sun-dried tomatoes drained, strained, and chopped
2 oz. Parmesan Cheese grated
Ex Virgin Olive oil

Steps:

  • Soup:
  • Pine-Nut Pesto:

CREAMY TOMATO SOUP WITH TORTELLINI RECIPE - EATINGWELL



Creamy Tomato Soup with Tortellini Recipe - EatingWell image

If you're a fan of the classic dipping duo of toasty grilled cheese and tomato soup then you'll want to try this combo: cheese-filled pasta floating in an earthy tomato base gives you that same craveable carb-and-creamy mashup, without all the crumbs. This family-friendly tomato tortellini soup is popular with kids, but adults will love it too--both its flavor and the fact that it requires less than 30 minutes of active time to prepare.

Provided by Annie Peterson

Categories     Healthy Tortellini Recipes

Total Time 35 minutes

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tips)
4 cloves garlic, minced
1 (6 ounce) can no-salt-added tomato paste
4 cups low-sodium vegetable broth or no-chicken broth
1 (28 ounce) can Italian plum tomatoes, drained and chopped
2 bay leaves
1 teaspoon crushed dried oregano (see Tips)
1 teaspoon salt
1 (9 ounce) package cheese tortellini, fresh or frozen
1 tablespoon all-purpose flour
1?½ cups half-and-half
½ cup chopped fresh basil or parsley

Steps:

  • Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
  • Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
  • Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.

Nutrition Facts : Calories 322 calories, CarbohydrateContent 40.1 g, CholesterolContent 44 mg, FatContent 13.8 g, FiberContent 4.4 g, ProteinContent 10.7 g, SaturatedFatContent 7.1 g, SodiumContent 520.4 mg, SugarContent 11.9 g

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