SWEET TOMATOES SOUP RECIPES RECIPES

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SWEET POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Sweet Potato Soup Recipe: How to Make It - Taste of Home image

Ginger and peanut butter give this dazzling orange soup a really unique flavor. It has a mild, not spicy, taste with an Asian flair. —Hilda Fallas, Bothell, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 medium carrots, chopped
2 teaspoons canola oil
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large sweet potato, peeled and cubed
2/3 cup creamy peanut butter
2 teaspoons honey
4 green onions, chopped

Steps:

  • In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

Nutrition Facts : Calories 213 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 655mg sodium, CarbohydrateContent 20g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 9g protein.

TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLIV…



Tomato soup & basil | Vegetables recipes | Jamie Oliv… image

Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.

Total Time 25 minutes

Yield 6

Number Of Ingredients 6

olive oil
2 cloves of garlic
2 kg very ripe mixed tomatoes
good-quality red wine vinegar
1 large bunch of fresh basil (30g)
200 ml extra virgin olive oil

Steps:

    1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
    2. To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
    3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
    4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

Nutrition Facts : Calories 225 calories, FatContent 19.4 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 2.6 g protein, CarbohydrateContent 10.7 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 0.26 g salt, FiberContent 3.4 g fibre

More about "sweet tomatoes soup recipes recipes"

SWEET POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Ginger and peanut butter give this dazzling orange soup a really unique flavor. It has a mild, not spicy, taste with an Asian flair. —Hilda Fallas, Bothell, Washington
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 213 calories per serving
  • In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.
See details


SWEET POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Ginger and peanut butter give this dazzling orange soup a really unique flavor. It has a mild, not spicy, taste with an Asian flair. —Hilda Fallas, Bothell, Washington
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 213 calories per serving
  • In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.
See details


TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLIV…
Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
    1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
    2. To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
    3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
    4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.
See details


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