Cleartomatosoup Recipes

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CLEAR TOMATO SOUP



Clear Tomato Soup image

This recipe for tomato soup uses a magical method of clarifying soup using egg whites.

Provided by Emmy

Categories     Appetizer     Lunch     Soup

Number Of Ingredients 12

1 fennel (medium bulb, coarsely chopped)
2 onions (medium , coarsely chopped)
2 garlic (cloves, coarsely chopped)
5 lbs. plum tomatoes (~10-12 quartered)
2 tbsp. oil
1½ tsp. Kosher salt
1 tsp. black pepper
8 egg whites
1/2 C. crushed ice
1/4 C. fresh flat-leaf parsley (chopped)
2 tbsp. fresh basil (finely shredded)
1 tbsp. fresh tarragon (chopped)

Steps:

  • In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, and garlic. Cook for 10 minutes or until the vegetables are soft and translucent.
  • Into a blender add the tomato quarters and blend until smooth.
  • Add salt to the fennel and onion mixture. Stir well and add the tomato puree. Bring up to a boil and simmer for 15-20 minutes.
  • Into a fine-meshed strainer resting in a large bowl, add the cooked soup and strain out the vegetables. Gently press to get every last drop of broth. .
  • Cool the broth to room temperature and then refrigerate until cool.
  • In a medium-sized bowl, add 4 egg whites, parsley, tarragon, basil and ice. Whisk until frothy.
  • Pour the cooled broth into a saucepan. Add the whisked egg whites. Bring the soup and egg mixture slowly to boil.
  • Use a spoon to create an opening in the egg white raft to allow the broth to bubble through. Reduce heat to a bare simmer. Cook for 20 minutes.
  • Line a mesh strainer with a double layer of paper towels. Ladle the soup into the strainer to separate the solids from the consommé. Serve warm or cold.

Nutrition Facts : Calories 262 kcal, Carbohydrate 36 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 890 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 8 g, ServingSize 1 serving

FRESH TOMATO CONSOMME



Fresh Tomato Consomme image

A tomato consomme is more than just clear tomato soup, it is a clear broth bursting with flavors. It's not easy to make but so worth the effort.

Provided by Elaine Lemm

Categories     Dinner     Entree     Lunch     Appetizer     Side Dish     Soup

Time 45m

Yield 6

Number Of Ingredients 8

4 cups water
1 recipe basic tomato sauce
9 ounces tomatoes (fresh, ripe, chopped)
6 leaves basil
3 egg whites
1 teaspoon sugar
2 fresh tomatoes, peeled, deseeded and diced, for garnish
Basil leaves, for garnish

Steps:

  • Gather the ingredients.
  • Start by adding water to tomato sauce and giving it a good stir.
  • In a food processor , blend tomatoes with basil leaves. Add egg whites and sugar and blend again until all ingredients are well mixed.
  • Pour into sauce and water mixture. Stir well.
  • Place into a large pan and bring to boil, whisking constantly. Simmer soup gently for 15 minutes, gradually egg whites will rise to the surface and start to form a crust. Do not disturb this: it is going to act as a filter in order to clarify the soup.
  • Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water. Gently ladle crust evenly into sieve. Then, slowly ladle liquid, a ladle at a time over crust. allow time for liquid to pass through crust and sieve before adding any more. Do not push sauce through!
  • Return clear liquid to pan and reheat to hot, but not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavor.
  • If not serving immediately, cool soup and refrigerate until required.
  • Reheat soup to hot but not boiling, and divide between six hot soup bowls. Garnish with basil, if using.

Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 138 mg, Sugar 5 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g

EASY THREE-INGREDIENT TOMATO SOUP



Easy Three-Ingredient Tomato Soup 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

Categories     Dinner, Soup

Time 45m

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, Fat 24.9g, SaturatedFat 14.8g, Cholesterol 61mg, Sodium 1485.4mg, Carbohydrate 29.6g, Fiber 4.5g, Sugar 15.4g, Protein 7.8g

CLEAR TOMATO SOUP WITH HERB CREPES



Clear Tomato Soup with Herb Crepes image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 14

1/2 cup instant-blending flour
1/3 cup milk
1/3 cup cold water
1 large egg
1 large egg white
Pinch of salt
1 tablespoon finely chopped chives
2 teaspoons finely chopped parsley
2 teaspoons finely chopped fresh tarragon
3 tablespoons clarified butter
6 pounds vine-ripened plum tomatoes, quartered
7 egg whites, lightly beaten
1 teaspoon Salt
Freshly ground white pepper

Steps:

  • In a blender, combine the flour, milk, water, egg, egg white, and salt and blend until smooth. Pour into a measuring cup with a lip and stir in the herbs. Cover and leave to rest for 10 minutes. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of the clarified butter. Pour about 1/4 cup of the crepe batter into the pan and tilt it in all directions so that it forms a thin coating, then quickly pour out any excess. Cook until the bottom of the crepe is lightly browned, lifting up the edges to check, then flip over and cook for 15 to 20 seconds more. Remove from the pan, add little more butter, and make the next crepe the same way. Continue until you have used all the batter. Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne. Set aside until ready to serve.
  • In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 minutes, pulsing on and off and scraping down the sides of the bowl as necessary untilt he puree is very smooth and watery. Pour the puree into a large saucepan, add the egg whites and the salt and whisk together. Slowly bring the liquid to a boil over medium-high heat, whisking constantly so that the liquid doesn't stick to the bottom of the pot. When the liquid comes to a boil, reduce the heat to very low, so that it just barely simmers, and allow to cook completely undisturbed for 5 minutes.
  • Line a sieve with a double-thickness of slightly dampened cheesecloth. Without disturbing the crust of egg white which has formed, slowly pour the soup through the sieve into a clean pan (all the skin and impurities will be left behind, with the egg whites, in the sieve). Drain in the sieve for 15 minutes, then gently reheat just before serving.
  • Add pepper to taste and serve in warmed bowls, each one garnished with a little jumbe of the slivered herb crepes.

CLEAR TOMATO-BASIL SOUP



Clear Tomato-Basil Soup image

Amaze your friends! The ingredients are chopped up in a blender, then allowed to drip. The result is a perfectly clear (not red) tomato soup! This recipe comes from Laocook.com.

Provided by threeovens

Categories     Clear Soup

Time 12h

Yield 4-6 serving(s)

Number Of Ingredients 4

6 lbs tomatoes
1 bunch fresh basil leaf
3 tablespoons confectioners' sugar
1 teaspoon salt

Steps:

  • Chop the tomatoes (large dice) and rough chop the basil; place all the ingredients into a blender, in batches, and process only a few seconds so that you get a coarse chop, not a pulp.
  • Taste and adjust seasonings.
  • Place all the ingredients into a cheesecloth bag that you fashion, and suspend over a bowl for 6 hours or overnight; discard the first few red drops, then the liquid will be clear. Do not squeeze the bag or you will color the liquid.
  • Spoon into individual serving bowls and garnish as desired.

Nutrition Facts : Calories 145.9, Fat 1.4, SaturatedFat 0.2, Sodium 615.5, Carbohydrate 32.5, Fiber 8.2, Sugar 23.8, Protein 6

CLEAR TOMATO SOUP



Clear Tomato Soup image

This recipe is so simple, but so yummy. It is very satisfying on a cold night, and comes in handy when you want to make something quick and flavorful. This is my own recipe which I developed because when I was making my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe, I always had tons of leftover tomato juice that I didn't want to keep wasting. I decided to make soup and ended up getting a "free meal" so to speak. So, this meal is three things: economical, efficient, and comforting to eat.

Provided by alice Dave

Categories     Clear Soup

Time 20m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 5

8 cups tomato juice, strained (please refer to my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe if you need to)
1 tablespoon butter
1 teaspoon garlic powder (I'm not sure on this measurement. I think it is right, but might be a little more or a little less.)
1 teaspoon black pepper
salt

Steps:

  • Put all the ingredients in a saucepan and cook on medium heat.
  • Let it cook to thicken up a little and for the flavors to mature.
  • Serve with cheesebread or Croutons.
  • I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
  • I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!

Nutrition Facts : Calories 112.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1333.3, Carbohydrate 21.5, Fiber 2.2, Sugar 17.3, Protein 3.9

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