HOW DO I MAKE TOMATO SOUP RECIPES

GARDEN FRESH TOMATO SOUP RECIPE | ALLRECIPES

Garden Fresh Tomato Soup Recipe | Allrecipes image

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

Ingredients

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

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

SPICY CHICKEN TOMATO SOUP RECIPE: HOW TO MAKE IT

Spicy Chicken Tomato Soup Recipe: How to Make It image

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 can (10-3/4 ounces) tomato puree
1 can (10 ounces) diced tomatoes and green chiles
1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

Nutrition Facts : Calories 196 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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