CREAMY TOMATO SOUP (NO CREAM)
Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.
Provided by geome
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
- Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 25.8 g, Cholesterol 15.3 mg, Fat 13.7 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 514.3 mg, Sugar 11 g
CREAMLESS CREAMY TOMATO SOUP(COOK'S ILLUSTRATED)
If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.
Provided by Coppercloud
Categories Vegetable
Time 15m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard.
- Transfer half of soup to a blender, add 1tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. Be extra careful when putting hot liquids in the blender. Never fill past 2/3 of the way full, and put a dish towel over the top just in case to protect your hands from getting burned by any hot liquid splashing up. Transfer to a large bowl and repeat with remaining soup and oil.
- Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to a boil and season to taste with salt and pepper.
- Sprinkle each portion with pepper and chives and drizzle with olive oil. Serve (of course) with grilled cheese sandwiches.
Nutrition Facts : Calories 196.4, Fat 10.3, SaturatedFat 1.5, Sodium 705.8, Carbohydrate 23.1, Fiber 3.4, Sugar 10.2, Protein 5.2
CREAMLESS CREAM OF TOMATO SOUP
Make and share this Creamless Cream of Tomato Soup recipe from Food.com.
Provided by saoirsespeaker
Categories Low Protein
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread (Crustless, torn into one inch pieces); bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
- Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
Nutrition Facts : Calories 197.2, Fat 10.5, SaturatedFat 1.6, Sodium 130, Carbohydrate 23.3, Fiber 4.2, Sugar 11.2, Protein 5.5
CREAMLESS CREAMY TOMATO SOUP
Steps:
- Turn on the oven to Low Broil. Place the bread slices on a baking sheet, on the middle rack, and bake until lightly browned, turning once, about 10 minutes total, set aside. Heat 2 tablespoons oil in a large soup pot over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and the chicken stock, sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 30 minutes. Remove and discard bay leaf. 2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out soup pot and return soup to pot. Stir in brandy (if using). Return soup to boil and season to taste with salt and pepper. Reduce soup to low heat and add basil. Serve soup in individual bowls. To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan Cheese. Ladle soup on top and garnish with a basil leaf. Serve Immediately.
More about "creamless creamy tomato soup recipes"
CREAMY-CREAMLESS TOMATO SOUP - CARNALDISH.COM
From carnaldish.com
Estimated Reading Time 4 minsTotal Time 20 mins
- Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
- If using an emulsion blender, turn the heat off, add 2 tablespoons of olive oil and puree the mixture until smooth. If using a traditional blender, transfer half of soup to blender and add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot.
- Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Stir in the chopped basil and butter (if using) and serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
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