TOMATO PUREE SOUP RECIPES

Name: Puréed Tomato and Red Pepper Soup
Total time: 1 h
Yield: 6 servings
Ingredients: 2 red bell peppers, roasted; 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 1/2 cup diced carrot; 1/2 cup diced celery; Salt to taste; 4 large garlic cloves, minced; 1 28-ounce can chopped tomatoes with juice; 1/4 cup tomato paste; 2 sprigs fresh basil; Pinch of cinnamon; 1/2 teaspoon sugar (optional); 1 1/2 quarts vegetable stock or water; 1/4 cup rice, preferably a medium-grain rice like arborio; Freshly ground pepper; Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares); Freshly grated Parmesan; Slivered fresh basil leaves

PURÉED TOMATO AND RED PEPPER SOUP RECIPE - NYT COOKING

Puréed Tomato and Red Pepper Soup Recipe - NYT Cooking image

I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 red bell peppers, roasted
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 cup diced carrot
1/2 cup diced celery
Salt to taste
4 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
1/4 cup tomato paste
2 sprigs fresh basil
Pinch of cinnamon
1/2 teaspoon sugar (optional)
1 1/2 quarts vegetable stock or water
1/4 cup rice, preferably a medium-grain rice like arborio
Freshly ground pepper
Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
Freshly grated Parmesan
Slivered fresh basil leaves

Steps:

Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

SIMPLE TOMATO SOUP RECIPE | ALLRECIPES

Simple Tomato Soup Recipe | Allrecipes image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, CarbohydrateContent 14.9 g, CholesterolContent 5.1 mg, FatContent 4.6 g, FiberContent 3.1 g, ProteinContent 2.4 g, SaturatedFatContent 1.6 g, SodiumContent 764 mg, SugarContent 9.1 g

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SIMPLE TOMATO SOUP RECIPE | ALLRECIPES

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
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