TOMATO AND RICE SOUP RECIPE RECIPES

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TOMATO SOUP RECIPE - NYT COOKING - RECIPES AND COOKIN…



Tomato Soup Recipe - NYT Cooking - Recipes and Cookin… image

This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.

Provided by Jennifer Steinhauer

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 11

1/2 pound butter
1 pound onions about 3 medium, cut into 1/4-inch dice
1/2 cup all-purpose flour
4 28-ounce cans diced tomatoes
1 1/4 cups chicken broth
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
3/4 teaspoon pepper
3/4 cup half-and-half
2 tablespoons honey

Steps:

  • In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
  • Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
  • Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
  • Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 402, UnsaturatedFatContent 9 grams, CarbohydrateContent 38 grams, FatContent 27 grams, FiberContent 9 grams, ProteinContent 6 grams, SaturatedFatContent 16 grams, SodiumContent 814 milligrams, SugarContent 25 grams, TransFatContent 1 gram

SATISFYING TOMATO SOUP RECIPE: HOW TO MAKE IT



Satisfying Tomato Soup Recipe: How to Make It image

After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Minced fresh basil, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients, except for optional fresh basil. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 76 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 627mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable

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