DRESSING UP TOMATO SOUP RECIPES

Name: Tomato-Parmesan Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 yellow onion, chopped; 5 garlic cloves, sliced; 1/2 teaspoon red-pepper flakes; Salt and black pepper; 2 (28-ounce) cans whole peeled tomatoes; 6 ounces Parmesan rind; 4 (about 3/4-inch thick) slices of baguette; 1 garlic clove, peeled; 1/4 cup finely grated Parmesan

TOMATO-PARMESAN SOUP RECIPE - NYT COOKING

Tomato-Parmesan Soup Recipe - NYT Cooking image

What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can’t find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you’re working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it’s in no way needed.

Provided by Ali Slagle

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
1 yellow onion, chopped
5 garlic cloves, sliced
1/2 teaspoon red-pepper flakes
Salt and black pepper
2 (28-ounce) cans whole peeled tomatoes
6 ounces Parmesan rind
4 (about 3/4-inch thick) slices of baguette
1 garlic clove, peeled
1/4 cup finely grated Parmesan

Steps:

In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
Remove the rind from the soup, and let cool slightly. If you’re planning to make the Parmesan toast, heat the oven to 400 degrees.
Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
If you’re making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.

Nutrition Facts : @context http//schema.org, Calories 1252, UnsaturatedFatContent 13 grams, CarbohydrateContent 177 grams, FatContent 38 grams, FiberContent 15 grams, ProteinContent 54 grams, SaturatedFatContent 21 grams, SodiumContent 2950 milligrams, SugarContent 26 grams, TransFatContent 1 gram

GRANDMA'S TOMATO SOUP RECIPE: HOW TO MAKE IT

Grandma's Tomato Soup Recipe: How to Make It image

This recipe is my grandmother’s. Originally, she even made the tomato juice in it from scratch! Gram had this recipe cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. —Gerri Sysun, Narragansett, Rhode Island

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 tablespoon all-purpose flour
2 cups tomato juice
1/2 cup water
2 tablespoons sugar
1/8 teaspoon salt
3/4 cup cooked wide egg noodles
Chopped fresh parsley, optional

Steps:

In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 259 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 1144mg sodium, CarbohydrateContent 36g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

More about "dressing up tomato soup recipes"

TOMATO-PARMESAN SOUP RECIPE - NYT COOKING

What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can’t find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you’re working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it’s in no way needed.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 1252 per serving

If you’re making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.

See details

GRANDMA'S TOMATO SOUP RECIPE: HOW TO MAKE IT

This recipe is my grandmother’s. Originally, she even made the tomato juice in it from scratch! Gram had this recipe cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. —Gerri Sysun, Narragansett, Rhode Island
From tasteofhome.com
Reviews 4
Total Time 15 minutes
Category Lunch
Calories 259 calories per serving

In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

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