TOMATO CUP A SOUP RECIPES

Name: The Best Ever Tomato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings (4 quarts).
Ingredients: 3 tablespoons olive oil; 3 tablespoons butter; 1/4 to 1/2 teaspoon crushed red pepper flakes; 3 large carrots, peeled and chopped; 1 large onion, chopped; 2 garlic cloves, minced; 2 teaspoons dried basil; 3 cans (28 ounces each) whole peeled tomatoes, undrained; 1 container (32 ounces) chicken stock; 2 tablespoons tomato paste; 3 teaspoons sugar; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup heavy whipping cream, optional; Optional: thinly sliced fresh basil leaves and grated Parmesan cheese

THE BEST EVER TOMATO SOUP RECIPE: HOW TO MAKE IT

The Best Ever Tomato Soup Recipe: How to Make It image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. — Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Optional: thinly sliced fresh basil leaves and grated Parmesan cheese

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil and Parmesan cheese if desired.

Nutrition Facts : Calories 104 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

RACHEL'S TOMATO BASIL SOUP RECIPE | ALLRECIPES

Rachel's Tomato Basil Soup Recipe | Allrecipes image

Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!

Provided by CARAMOMMY

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
¼ cup butter or margarine

Steps:

In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Nutrition Facts : Calories 262.4 calories, CarbohydrateContent 13.2 g, CholesterolContent 76.2 mg, FatContent 22.9 g, FiberContent 3 g, ProteinContent 3.8 g, SaturatedFatContent 14 g, SodiumContent 669 mg, SugarContent 1.9 g

More about "tomato cup a soup recipes"

THE BEST EVER TOMATO SOUP RECIPE: HOW TO MAKE IT

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. — Josh Rink, Taste of Home Food Stylist
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Lunch
Calories 104 calories per serving

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil and Parmesan cheese if desired.

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