GREEK YOGURT TOMATO SOUP RECIPES

TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES | RECIPE ...

Tomato Soup Recipe Made with Fresh Tomatoes | Recipe ... image

You only need 5 ingredients plus EVOO and salt & pepper to make Rach's fresh summer tomato soup.

Provided by Rachael Ray

Number Of Ingredients 10

Ingredients

5 to 6 large tomatoes (3 to 3 ½ pounds)
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 medium or 1 large Vidalia onion
chopped
Salt and pepper
1 large leafy stem basil
plus torn leaves
for topping
2 cups homemade or store-bought vegetable stock or chicken bone broth or stock

Steps:

Set up an ice water bath: large bowl, lots of ice, a little water
Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
When water boils, gently place tomatoes in water and let them roll around 1 full minute
Transfer the tomatoes to the ice bath using a spider or tongs
Cool and peel tomatoes, letting them drain a bit as you work in the strainer
Slice and chop the tomatoes and place in a bowl
Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
Do not let the onions brown
Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
Simmer gently over lowest heat until ready to serve
Top with a few small leaves of torn basil

TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES | RECIPE ...

Tomato Soup Recipe Made with Fresh Tomatoes | Recipe ... image

You only need 5 ingredients plus EVOO and salt & pepper to make Rach's fresh summer tomato soup.

Provided by Rachael Ray

Number Of Ingredients 10

Ingredients

5 to 6 large tomatoes (3 to 3 ½ pounds)
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 medium or 1 large Vidalia onion
chopped
Salt and pepper
1 large leafy stem basil
plus torn leaves
for topping
2 cups homemade or store-bought vegetable stock or chicken bone broth or stock

Steps:

Set up an ice water bath: large bowl, lots of ice, a little water
Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
When water boils, gently place tomatoes in water and let them roll around 1 full minute
Transfer the tomatoes to the ice bath using a spider or tongs
Cool and peel tomatoes, letting them drain a bit as you work in the strainer
Slice and chop the tomatoes and place in a bowl
Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
Do not let the onions brown
Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
Simmer gently over lowest heat until ready to serve
Top with a few small leaves of torn basil

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