CREAMY TOMATO SOUP (NO CREAM) RECIPE | ALLRECIPES
Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.
Provided by geome
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
- Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 231.1 calories, CarbohydrateContent 25.8 g, CholesterolContent 15.3 mg, FatContent 13.7 g, FiberContent 3.4 g, ProteinContent 3.9 g, SaturatedFatContent 4.4 g, SodiumContent 514.3 mg, SugarContent 11 g
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.
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
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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