SATISFYING TOMATO SOUP RECIPE: HOW TO MAKE IT
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
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
QUICK CREAMY TOMATO SOUP RECIPE | RACHAEL RAY - FOOD N…
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
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- Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
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