EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield Makes 2 generous servings
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in a Dutch oven or large saucepan.
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Nutrition Facts : ServingSize Half of the recipe, Calories 348, FatContent 24.9g, SaturatedFatContent 14.8g, CholesterolContent 61mg, SodiumContent 1485.4mg, CarbohydrateContent 29.6g, FiberContent 4.5g, SugarContent 15.4g, ProteinContent 7.8g
TOMATO SOUP RECIPE - BBC GOOD FOOD
To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Total Time 1 hours 45 minutes
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 4 grams fiber, ProteinContent 4 grams protein, SodiumContent 1.08 milligram of sodium
More about "tomato soup in a can recipes"
TOMATO SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Lunch, Soup
Cuisine British
Calories 123 calories per serving
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 50 minutes
Category appetizer
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
OLD FASHIONED TOMATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Lunch
Calories 148 calories per serving
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.
QUICK TOMATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Lunch
Calories 156 calories per serving
- In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.
OLD FASHIONED TOMATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Lunch
Calories 148 calories per serving
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.
QUICK TOMATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Lunch
Calories 156 calories per serving
- In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.
QUICK TOMATO SOUP WITH GRILLED CHEESE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.
TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES | RECIPE ...
From rachaelrayshow.com
- Top with a few small leaves of torn basil
TOMATO SOUP RECIPES | ALLRECIPES
From allrecipes.com
TOMATO SOUP RECIPE (HOMEMADE & EASY) » DASSANA…
From vegrecipesofindia.com
PANERA BREAD CREAMY TOMATO SOUP - COPYKAT RECIPES
From copykat.com
KETO TOMATO SOUP | ONE OF THE BEST KETO SOUP RECIPES YOU ...
From thedietchefs.com
TOMATO SOUP - WIKIPEDIA
From en.m.wikipedia.org
GARDEN FRESH TOMATO SOUP RECIPE | ALLRECIPES
From allrecipes.com
TOMATO SOUP - CAMPBELL SOUP COMPANY
From campbells.com
EASY 1-POT TOMATO SOUP (VEGAN) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
TOMATO SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA | TOMATO & EGGPLANT SOUP | RECIPES
From barefootcontessa.com
INSTANT POT TOMATO SOUP | TESTED BY AMY + JACKY
From pressurecookrecipes.com
CLASSIC TOMATO SOUP RECIPE - CHOWHOUND
From chowhound.com
TOMATO PASTINA SOUP - EASY DIABETIC FRIENDLY RECIPES ...
From diabetesselfmanagement.com
CREAMY TOMATO SOUP WITH BUTTERY CROUTONS RECIPE - TO…
From foodandwine.com
HOMEMADE TOMATO SOUP (FRESH TOMATOES) {EASY & FAST ...
From spendwithpennies.com
TOMATO SOUP - CAMPBELL SOUP COMPANY
From campbells.com
CREAMY TOMATO SOUP | MARTHA STEWART
From marthastewart.com
CROCKPOT TOMATO SOUP RECIPE - WELL PLATED BY ERIN
From wellplated.com
CREAMY TOMATO SOUP | MARTHA STEWART
From marthastewart.com
CROCKPOT TOMATO SOUP RECIPE - WELL PLATED BY ERIN
From wellplated.com
15-MINUTE CREAMY TOMATO SOUP (VEGAN) RECIPE
From seriouseats.com
CREAM OF TOMATO SOUP (PALEO, WHOLE30, GLUTEN FREE) - NOM ...
From nomnompaleo.com