Chunkyfreshtomatosoup Recipes

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

CHUNKY TOMATO BASIL SOUP

Steps:

• In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes
• Add the garlic and sauté another 3 minutes
• While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
• Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
• Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
• Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
• Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
• Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
• Serve with grated parmesan on top. Seriously. It's the bomb!

SWEET AND CHUNKY TOMATO SOUP

Steps:

• Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
• Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
• Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

CHUNKY TOMATO SOUP

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.

THICK & CHUNKY TOMATO SAUCE FROM SCRATCH

Steps:

• Add the oil, onion, and garlic into a medium pot and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, until the onion is translucent.
• Stir in the diced tomatoes and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.
• Add sun-dried tomatoes into a food processor along with a ladle of the tomato sauce. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.
• Stir in the minced basil, oregano, salt, and pepper, and optional red pepper flakes to taste. Continue cooking until thickened to your liking and then remove from heat.
• Serve sauce over a bed of pasta noodles, zucchini noodles, or spaghetti squash noodles.

CHUNKY TOMATO SOUP (USE FRESH OR CANNED TOMATOES)

Steps:

• 1. In a saucepan (or soup pot), saute onion, celery and carrots in butter until soft but not brown.
• 2. Add tomatoes and a small amount of vegetable (or chicken) stock/broth. Simmer 20 minutes.
• 3. In a soup pot, combine sauteed vegetables, remaining broth and rice. Season with salt, thyme and pepper. NOTE: If you use the soup pan to saute the vegetables (step 1), you can just combine everyting in that one pot (and not dirty up another pan).
• 4. Simmer 20 to 30 minutes. Serve garnished with parsley and grated parmesean cheese, if desired.
• 5. NOTE 1: TOMATOES: When using canned, diced tomatoes, don't use petite diced. I use Southern Home brand, which are more chunky. Also, just spoon the diced tomatoes out of the can and discard or save the juice for something else.
• 6. NOTE 2: I used 2 (4 cup; 32 oz size) cartons of vegetable stock. I actually used one of vegetable stock and one of vegetable broth. If you don't want it vegetarian, you can use chicken broth and/or stock.
• 7. NOTE 3: This would make a wonderful base for a vegetable soup; just add more carrots and celery and any other vegetables that you like.
• 8. Enjoy!!

CHUNKY TOMATO SAUCE

Steps:

• Combine all ingredients in saucepan.
• Bring to the boil over medium heat. Cook for 30 minutes. Stir occasionally to prevent mix sticking to the bottom of the pan.
• Once it's cooked, the sauce will have thickened up.
• Remove from heat and place into a food processor or blender. Blend until it reaches the 'chunkiness' you would like. The longer you blend, the less chunky it will be.
• Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.
• Combine all ingredients in machine.
• Cook for 30 mins/ST/Sp1.
• Blend for 30 seconds - start at speed 6 gradually increase to speed. Check for consistency. Blend longer if desired.
• Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.

CHUNKY TOMATO SOUP

Steps:

• After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
• Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
• Lower heat and simmer for 20 minutes.
• Serve hot.
• Ladle into soup bowls and top with spoonfull of yogurt.
• Sprinkle with remaining dill.

CHUNKY FRESH TOMATO SOUP

Steps:

• Saute the vegetables in the butter in a large heavy pan until tender.
• Add 4 c.
• broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling.
• Reduce heat, simmer for 20 min.
• Blend flour with remaining broth; stir gradually into soup.
• cook until slightly thickened.

CHUNKY VEGETABLE SOUP

Steps:

• Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
• Before serving, mix cornflour with a little water and stir through the soup.