Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a small saucepan cook onion and green or sweet red pepper in margarine till very tender. Stir in basil and ground red pepper, if desired. Cook and stir for 1 minute more. Remove from heat. In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk. Cover and blend till smooth. Return mixture to saucepan and heat through. Or, chill thoroughly. Garnish each serving with fresh basil leaves or lime slices, if desired.
Time 2h50m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper. In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour. Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they’re cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly. Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly. In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.
Time 25m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Add the tomato juice. Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.) Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir. Serve the soup warm!
Time 35m Yield 6 Number Of Ingredients 8 Steps:
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. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. 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. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Time 25m Number Of Ingredients 9 Steps:
Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little. Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Time 55m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large saucepan, saute onion and carrots in oil until tender. , Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil.
Time 50m Yield 16 servings (4 quarts). Number Of Ingredients 15 Steps:
In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. 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 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Yield 4 Number Of Ingredients 10 Steps:
Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes. Season to taste with salt and pepper. Stir in the basil, and serve.
Time 30m Yield 6 Number Of Ingredients 13 Steps:
Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes. Remove bay leaves and serve with cream if desired.
More about “rich tomato soup recipes”
Time 30m Yield 6 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.
