HOW TO MAKE CAMPBELLS TOMATO SOUP RECIPES

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TOMATO SOUP RECIPE | EATINGWELL



Tomato Soup Recipe | EatingWell image

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Soup & Stew Recipes

Total Time 35 minutes

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
1 (28 ounce) can whole peeled tomatoes, with juice
1 (14 ounce) can whole peeled tomatoes, with juice
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
½ cup half-and-half
½ teaspoon salt
Freshly ground pepper to taste

Steps:

  • Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  • Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition Facts : Calories 79.2 calories, CarbohydrateContent 8.4 g, CholesterolContent 3.8 mg, FatContent 4.3 g, FiberContent 2.6 g, ProteinContent 3.8 g, SaturatedFatContent 1.4 g, SodiumContent 357.4 mg, SugarContent 3.8 g

ROASTED RED PEPPER AND TOMATO SOUP RECIPE | ALLRECIPES



Roasted Red Pepper and Tomato Soup Recipe | Allrecipes image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Tomato Soup

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, CarbohydrateContent 14.2 g, CholesterolContent 16.5 mg, FatContent 9.6 g, FiberContent 3.5 g, ProteinContent 7.6 g, SaturatedFatContent 4.9 g, SodiumContent 812.4 mg, SugarContent 7.3 g

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