TOMATO SOUP RECIPES WITH FRESH TOMATOES RECIPES

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TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES | RECIPE ...



Tomato Soup Recipe Made with Fresh Tomatoes | Recipe ... image

You only need 5 ingredients plus EVOO and salt & pepper to make Rach's fresh summer tomato soup.

Provided by Rachael Ray

Number Of Ingredients 10

5 to 6 large tomatoes (3 to 3 ½ pounds)
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 medium or 1 large Vidalia onion
chopped
Salt and pepper
1 large leafy stem basil
plus torn leaves
for topping
2 cups homemade or store-bought vegetable stock or chicken bone broth or stock

Steps:

  • Set up an ice water bath: large bowl, lots of ice, a little water
  • Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
  • Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
  • When water boils, gently place tomatoes in water and let them roll around 1 full minute
  • Transfer the tomatoes to the ice bath using a spider or tongs
  • Cool and peel tomatoes, letting them drain a bit as you work in the strainer
  • Slice and chop the tomatoes and place in a bowl
  • Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
  • Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
  • Do not let the onions brown
  • Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
  • Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
  • Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
  • Simmer gently over lowest heat until ready to serve
  • Top with a few small leaves of torn basil

EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE



Easy Three-Ingredient Tomato Soup - Inspired Taste image

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

4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes
1 ½ cups water, low sodium vegetable stock, or chicken stock
1/2 teaspoon fine sea salt, or more to taste

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

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