Tomato Soup Recipes

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5 hours ago Sweet and Chunky Tomato Soup. Rating: 4.69 stars. 64. This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with …

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4 hours ago Tasty Tomato Soup Recipes Whether you serve it hot or cold, smooth or chunky, topped with croutons or as-is — this classic soup is always worth cooking up …

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2 hours ago Tasty Tomato Soup Recipes Whether you serve it hot or cold, smooth or chunky, topped with croutons or as-is — this classic soup is always worth cooking up (and slurping up). September 23, 2021

Author: By: Lauren Tom

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Just Now Step 1. 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 …

Rating: 5/5(130)
Total Time: 30 mins
Servings: 6
Calories: 100 per serving
1. 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.
2. Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

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1 hours ago The Best Homemade Tomato Soup Broma Bakery. olive oil, fresh tomatoes, chicken broth, garlic, white onion and 2 more. Instant Pot Homemade Tomato Soup Yay! For Food. basil pesto, pepper, fresh tomatoes, salt, large …

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1 hours ago Recipes Using Tomato Soup. Who would guess Campbell’s Condensed Tomato soup could be so versatile! It’s not only delicious as a soup, but it also forms the base for these easy, great tasting recipes. Surprise your family and open up possibilities by adding a different recipe to your menu each week!

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7 hours ago Homemade Fresh Tomato Soup Recipes 5,762 Recipes. Last updated Dec 21, 2021. This search takes into account your taste preferences. 5,762 suggested recipes. Homemade Fresh Tomato Soup Former Chef. …

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8 hours ago Advertisement. Step 2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and …

Rating: 5/5(322)
Category: Lunch Recipes
1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

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2 hours ago Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 …

Rating: 5/5(10)
Category: Lunch
Servings: 16
Total Time: 50 mins
1. In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted.
2. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes.
3. Add garlic and dried basil; cook and stir 1 minute longer.
4. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well.

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5 hours ago Recipe: Dressed-Up Tomato Soup. Canned tomato soup gets a makeover with the addition of Italian-style diced tomatoes, chicken broth, and fresh ground pepper. Adorn with a dollop of sour cream and chopped fresh parsley before serving. 4 of 9. View All.

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4 hours ago In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, …

Rating: 5/5(2)
Category: Lunch
Servings: 4
Total Time: 30 mins
1. In a large saucepan, cook onion in butter until tender.
2. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened.
3. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender.
4. Discard bay leaf.

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9 hours ago Homemade tomato soup, warm or chilled, is great any time of year. Get the best tomato soup recipes at Food & Wine.

Estimated Reading Time: 2 mins

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4 hours ago Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up …

Rating: 4.8/5(73)
Category: First Course
Cuisine: American
Calories: 110 per serving

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6 hours ago Smoky tomato soup with preserved lemon & green olive salsa. A star rating of 5 out of 5. 1 rating. Be inspired by the food of Spain and Morocco with this vibrant tomato soup garnished with a punchy salsa that's also great on roast veg, lamb, fish or chicken. 45 mins.

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5 hours ago Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. …

Rating: 5/5
Total Time: 1 hr
Servings: 8
Calories: 402 per serving
1. In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
2. Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
3. Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
4. Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

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Just Now This tomato soup is inspired by one of the most famous recipes out there — Marcella Hazan’s Tomato Sauce. Butter, tomatoes, and onion are …

Reviews: 310
Calories: 348 per serving
Category: Dinner, Soup

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3 hours ago Step 1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and …

Rating: 5/5(3)
Calories: 79 per serving
Total Time: 35 mins
1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

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Just Now Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes. Purée and serve: Purée the soup with an immersion blender. Alternatively, fill a …

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5 hours ago Tomato soup recipes. Tomato soup info. A family favourite and a cinch to make, it’s best to wait until you have a batch of very ripe tomatoes for an even tastier tomato soup. A good homemade vegetable stock will elevate this from de-vine to sublime. Tomato soup 12 recipes Spicy tomato soup with basil oil

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Just Now 3. Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir. 4. Sauté and stir until the onions become translucent, about 3 to 4 minutes. …

Rating: 4.8/5(88)
Calories: 259 per serving
Category: Soup, Starters
1. Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low.
2. Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You can also use an immersion blender.
3. Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.
4. When the tomato mixture is cooling, you can make the bread croutons. Mix together the bread cubes, olive oil, salt and freshly crushed black pepper in a baking tray. Toss to coat.

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3 hours ago Step 1. Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion.

Category: Soups
Calories: 427 per serving
Estimated Reading Time: 3 mins
1. Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
2. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool.
3. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.

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2 hours ago 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 …

Estimated Reading Time: 4 mins
1. Set up an ice water bath: large bowl, lots of ice, a little water
2. Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
3. 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
4. When water boils, gently place tomatoes in water and let them roll around 1 full minute

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8 hours ago Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes. 3 Remove the soup from the heat and cool …

Reviews: 96
Calories: 231 per serving
Category: Soup, Dinner, Weeknight Dinner
1. Place a medium saucepan over medium-low heat and add the oil and butter.
2. When the butter melts, add the onion and a big pinch of salt.
3. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.) Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally.
4. Increase the heat to medium and add the tomatoes and their juices to the pan.

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6 hours ago Tomato Soup Recipes. Creamy tomato soup will always have our heart as both a delicious standalone soup and the perfect accompaniment to gooey, fresh-from-the-griddle grilled cheese sandwiches. With Betty by your side, you've got it made. …

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6 hours ago In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black …

Rating: 4.7/5(147)
Total Time: 1 hr
Servings: 8
Calories: 190 per serving
1. In a large saucepan, heat the butter and vegetable oil over medium heat.
2. Add the onion and sauté until softened and golden, about 10 minutes., Add the tomatoes, basil, thyme, and black pepper.
3. Bring the mixture to a simmer, and cook for 10 minutes., In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the soup, stirring constantly., Cover and simmer slowly for 25 minutes, stirring occasionally., If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender.
4. If you've used tomato purée, there's no need to blend; the onion bits will give the soup a bit of body., Return the soup to the stove, and set it on a burner over low-to-medium heat., Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, milk, and salt.

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3 hours ago Roasted Tomato-Bread Soup. Rating: 4.82 stars. 4. Tomatoes, onions and garlic develop a deep, rich flavor when roasted. A mix of different colored cherry tomatoes will add a playful note. This soup is adapted from a recipe in Amy Goldman's book The Heirloom Tomato: From Garden to Table (Bloomsbury USA, 2008). By EatingWell Test Kitchen.

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1 hours ago Step 1. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring …

Rating: 5/5
Category: Soup Recipes, Vegetable Soup, Tomato Soup
1. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
2. Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
3. Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.

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6 hours ago Tomato soup is a classic. Served with toasted croutons or alongside a grilled cheese sandwich, it is a very comforting dish that can bring …

Ratings: 90
Calories: 148 per serving
Category: Main
1. Heat oil in a pan. Add bay leaf, garlic and onions. Saute all of these on a high flame for 3 to 4 mins.
2. Discard the basil & bay leaf.
3. Spread butter on the bread slices and toast them on a medium heat until crisp.

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1 hours ago Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with …

Rating: 5/5(55)
Total Time: 45 mins
Category: Vegetable
Calories: 84 per serving
1. Heat the olive oil in a large soup pot over medium high heat.
2. Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
3. Add the tomatoes and the stock.
4. Bring to a boil and then reduce to a simmer.

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3 hours ago Instructions. In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring …

Rating: 4.9/5(213)
Calories: 192 per serving
Category: Soup
1. In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
2. Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
3. Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
4. Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another 1/4 to 1/2 teaspoon).

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2 hours ago Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches. Adapted from Fine …

Cuisine: American
Total Time: 1 hr
Category: Soups
Calories: 212 per serving
1. In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
2. Add the chicken broth, tomatoes, sugar, thyme, 1-1/4 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
3. Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
4. Note: If you can't find Pomi boxed tomatoes, use canned. Just be sure to cook the soup a little longer, about 40 minutes.

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1 hours ago This is the BEST tomato soup recipe that you can make from scratch with canned or fresh tomatoes. You have full control over the thickness of …

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7 hours ago This Creamy Tomato Soup is easy, comforting, and has a rich flavor profile. Watch the easy video tutorial and you’ll be craving a bowl of tomato soup paired with a gooey Grilled Cheese Sandwich.. You can make this tomato soup creamy or chunky if you prefer, but we love creamy soup recipes from Creamy Sweet Potato Soup to our velvety Carrot Soup

Rating: 5/5(21)
Calories: 222 per serving
Category: Easy

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9 hours ago LowCarb Tomato Soup with Basil Aioli Recipe Diet … 3 hours ago Tomato soup with basil aioli Instructions Preheat the oven to 430°F (225°C). Cut the tomatoes in half and divide the pepper lengthwise. Peel the garlic cloves and crush with a knife …

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5 hours ago Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes. Advertisement. Step 2. …

Rating: 5/5(407)
1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
2. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
3. Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
4. Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

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7 hours ago Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic. Heat 2 tablespoons of oil in a …

Servings: 6
Total Time: 45 mins
Category: Vegetables Recipes
Calories: 122 per serving
1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions.
2. Peel and slice the garlic. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
3. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on.
4. Meanwhile, pick your basil leaves. Remove the pan from the heat.

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9 hours ago Reduce heat to medium, add garlic and saute 30 seconds. Add flour and cook, stirring constantly, 1 minute. While whisking slowly pour in chicken broth. Cook and whisk until …

Rating: 5/5(4)
Total Time: 1 hr 5 mins
Category: Main Course
Calories: 256 per serving
1. Melt butter in a large pot (6 quart) over medium-high heat. Add onion and saute until slighlty browned and caramelized, about 10 minutes.
2. Reduce heat to medium, add garlic and saute 30 seconds. Add flour and cook, stirring constantly, 1 minute.
3. While whisking slowly pour in chicken broth. Cook and whisk until flour has blended in, about 1 minute.
4. Add in tomatoes, basil, parmesan, sugar and season with salt and pepper to taste. Bring to a light simmer.

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Just Now 10 Takes on Tomato Soup. From creamy and comforting to chilled and refreshing, tomato soup has a spot in all four seasons. Skip the canned version and try some of these homemade tomato soup

Estimated Reading Time: 2 mins

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7 hours ago The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy …

Cuisine: British
Total Time: 1 hr 45 mins
Category: Dinner, Lunch, Soup
Calories: 123 per serving
1. 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.
2. 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.
3. 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.
4. 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.

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8 hours ago Lentil-Tomato Soup Recipe: How to Make It hot www.tasteofhome.com. 1 medium onion, chopped 2/3 cup dried brown lentils, rinsed 1 can (6 ounces) tomato paste 2 tablespoons minced fresh parsley 1 tablespoon brown sugar 1 tablespoon white vinegar 1 teaspoon garlic salt 1/2 teaspoon dried thyme 1/4 teaspoon dill weed 1/4 teaspoon dried tarragon 1/4 teaspoon …

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8 hours ago Tomato Soup (Stove Instructions) In a 3.5 quart soup pot on medium-high heat, sauté ONIONS and GARLIC in OLIVE OIL until tender, stirring as needed. Add TOMATOES, BROTH, OREGANO, and SALT.Bring everything to a boil, stirring as needed. Cover, reduce heat, and simmer 30-40 minutes until tomatoes fall apart easily.

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Just Now in saucepan, heat oil over medium heat. Cook onions and garlic until softened. Add tomatoes, stock, tomato paste and pepper. Bring to a boil. …

Rating: 5/5(63)
Total Time: 25 mins
Category: Lunch/Snacks
Calories: 221 per serving
1. in saucepan, heat oil over medium heat.
2. Cook onions and garlic until softened.
3. Add tomatoes, stock, tomato paste and pepper.
4. Bring to a boil.

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9 hours ago Add flour and stir to coat onion and garlic for about 2 minutes. Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant. Add …

Rating: 4.4/5(46)
Category: Main Dishes
Servings: 10
Total Time: 55 mins
1. In a large nonreactive stock pot or Dutch oven, heat oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes.
2. Add garlic and continue to cook, stirring for another 2 minutes until soft but not browned. Add flour and stir to coat onion and garlic for about 2 minutes.
3. Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant.
4. Add broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes.

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Just Now Homemade Creamy Tomato Soup Recipe. Servings: 8 Servings. Prep Time: 10 mins. Cook Time: 15 mins. Total Time: 25 mins. Learn how to make the easiest Homemade …

Reviews: 41
Estimated Reading Time: 6 mins
Servings: 8-10
1. Heat a large soup pot over medium high heat.
2. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion.Season with 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil.Saute until the onions are lightly browned, 5-8 minutes.Add 3 cloves of minced garlic (about a tablespoon) and saute for 1 more minute.Add the can of whole tomatoes (with juices) and the can of diced tomatoes (with juices).
3. Add 4 cups chicken broth.Turn the heat up to high and bring the mixture to a boil.
4. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes if you have the time.Turn off the heat and use an immersion blender to puree the soup.

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1 hours ago Homemade Tomato Soup is a classic soup recipe made with fresh ripe tomatoes and fresh herbs blended with a hint of cream.. The tomatoes are roasted with a hint of garlic to …

Rating: 4.9/5(206)
Calories: 137 per serving
Category: Soup
1. Preheat oven to 450°F.
2. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
4. Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

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8 hours ago Tomato soup recipes Whether you’re into tomato soup enriched with a swirl of double cream or a fresh-tasting lively kick of chilli, or just fancy a health-boosting chilled tomato soup for supper

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Frequently Asked Questions

What are some good recipes for tomato soup?

Method

  • Fry the onion in the butter for 10 mins until softened. Stir in the garlic and paprika and cook for 1 minute. ...
  • Add the tomatoes, sugar, bay leaf and chicken or vegetable stock. Bring the soup to the boil then simmer for 20 mins.
  • Remove the bay leaf. ...
  • Stir in two-thirds of the double cream and reheat the soup gently. ...

How do you make tomato soup using fresh tomatoes?

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.

How do you make tomato soup from a can?

Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid. Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth.

What are the ingredients in tomato soup?

Tomato soup. Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks (or small pieces) of tomato, cream and chicken/vegetable stock.

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