Creamy Tomato And Summer Herb Soup Recipes

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CREAMY HERBED TOMATO SOUP



Creamy Herbed Tomato Soup image

No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

CREAMY SUMMER TOMATO SOUP



Creamy Summer Tomato Soup image

Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

6 tablespoons unsalted butter
2 small onions, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine
3 pounds ripe summer tomatoes (4 cups chopped)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 cup fresh basil leaves, loosely packed
1/2 cup heavy cream

Steps:

  • Melt butter in a medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are translucent, about 3 minutes. Add wine, tomatoes, salt, and pepper. Cook just until tomatoes are falling apart, about 5 minutes. Stir in basil, and remove from heat.
  • Let cool slightly. Transfer tomato mixture to a blender, filling the jar no more than halfway; work in batches if necessary. Cover lid with a clean dish towel, and press lid securely in place while blending soup.
  • Return soup to saucepan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper.

CREAMY TOMATO AND SUMMER HERB SOUP



Creamy Tomato and Summer Herb Soup image

This creamy tomato and summer herb soup takes less than 25 minutes to prepare and can be served hot or cold. I prefer it hot. It is bursting with flavor and contains a full serving of vegetables in each bowl. Tarragon is the herb of choice in this version of the recipe, but chopped basil or even mint would work, too. While some creamy soups are made with heavy cream or sour cream, this one gets a rich, tangy flavor from a modest amount of reduced-fat sour cream. If you like, you can use low-fat plain yogurt instead. The soup is best when made with ripe tomatoes, but a 28-ounce can of diced tomatoes with their juices can be substituted in a pinch. For a complete light meal, serve this soup with a salad and a few slices of grilled whole-grain baguette.

Provided by CookingONTheSide

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons extra virgin olive oil
1 medium sweet onion, chopped (about 1 cup)
4 large ripe tomatoes, diced (about 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 tablespoon fresh tarragon, chopped
1/4 teaspoon salt
fresh ground black pepper, to taste

Steps:

  • In medium saucepan, heat the oil over medium.
  • Add the onion and saute until softened, about 4 minutes.
  • Add the tomatoes and water, then bring to a boil.
  • Reduce heat and simmer until the vegetables are tender, about 5 minutes.
  • Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
  • Set a strainer over the saucepan.
  • Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
  • Whisk the sour cream and tarragon into the soup.
  • Stir over low heat until the soup is hot, but not boiling.
  • Season with salt and pepper.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO SOUP WITH HERBS



Creamy Tomato Soup With Herbs image

An easy, delicious tomato soup without the fancy price of the "gourmet" soup to be found on the grocery shelf. From the "Desperation Dinners" ladies: Beverly Mills & Alicia Ross... one of my favorite columns in the (Raleigh NC) News & Observer.

Provided by Impera_Magna

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 small onion (for about 1/2 c chopped)
1 teaspoon garlic (bottled minced)
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (see Note)
1 (15 ounce) can tomato sauce
1 cup milk or 1 cup half-and-half
1/2 cup parmesan cheese (grated or shredded)
croutons, plain (optional) or garlic (optional)

Steps:

  • Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
  • Peel and chop onion and add to pot, stir and cook for 2 minutes.
  • Add garlic, stir and cook 30 seconds.
  • Add tomatoes with juice and tomato sauce.
  • Raise the heat to high and bring soup to a boil.
  • Reduce heat to low.
  • Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
  • Stir and heat for 2 minutes.
  • Remove from heat and serve at once, garnished w/ croutons if desired.
  • NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.

Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 3.8, Cholesterol 19.5, Sodium 783.1, Carbohydrate 13.2, Fiber 1.9, Sugar 5.4, Protein 8.4

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