Creamy Tomato Soup With Herbs Recipes
CREAMY HERBED TOMATO SOUP
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
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 TOMATO SOUP
When it comes to comfort food, nothing tops a creamy velvety Tomato Soup with side of a crusty bread. This Tomato Soup recipe makes deliciously creamy and comforting Tomato Soup with flavor of fresh herbs and garlic. I have included instructions to cook soup on the Stove Top and Instant Pot. Soup is very easy and quick to prepare, needs only 10 minutes of prep. I first shared this soup few years ago with a Herb Monkey Bread. It has also been featured in a Gluten Free Magazine. This recipe is sure a keeper.If you like Creamy Soups? You will love my collection of creamy soup recipes on the blog. Creamy Broccoli Soup, Creamy Asparagus Soup, Creamy Butternut Squash Soup, Creamy Pumpkin Bisque, Creamy Sweet Potato Soup to name a few.Tomato SoupOne of the best way to beat cold weather is to hold a bowl of creamy tomato soup laced with fresh basil and crusty bread croutons. This recipe for creamy Tomato Soup makes a silky soup bursting with flavor of garlic, herbs, and cream. It's rich and warmth will warm you from within. Creamy Tomato Soup is one of the most frequent soup (after Chicken Noodle Soup) that we love to enjoy for lunch in winters.Soup in Bread BowlDuring holidays, we often get sourdough bread bowls from the bakery, pour fresh made creamy soup into the bread bowls and devour while watching TV. The consistency of this tomato soup is perfect to serve in a Bread Bowl. I highly recommend trying this combination. A sure way to impress guests. (hint hint)What Do You Need To Make Creamy Tomato Soup?This is a very easy and quick soup recipe which needs only a few ingredients. Plus I have added a complete list of substitutes to make this soup pantry friendly. To make the soup you need following ingredients (check recipe notes for the substitutes)San Marzano TomatoesTomato PasteChicken StockGarlicOnionItalian SeasoningCreamI use mainly three ingredients to boast flavor of the soup i.e. garlic, herbs, and chicken stock.TIP: If tomatoes are very tart/acidic, add 1/2 tsp of baking soda while simmering tomatoes and stock. Baking Soda neutralize the acidity of tomatoes, brings out sweetness of tomato soup.Here's how you can change this Tomato Soup recipe soup vegan:Use of coconut milk instead of heavy cream Use only olive oil and no butter Add veggie stock instead of chicken stock. This soup is gluten free. No slurry or thickeners used. All creamy and thick texture is the magic of pureed San Marzano tomatoes and cream. Picture from ArchiveHere's picture from Archive. This recipe was featured in Gluten Free Soups Magazine. Today I re-clicked the pictures to share this recipe again.Using Fresh Tomatoes instead of canned?With fresh tomatoes this soup will take longer to cook and will not be that intense in flavor. If you still wish to use fresh tomatoes, for better results, I suggest to blanch red-ripe roma tomatoes, and then make the soup as per instructions in the Recipe Card.Friends, this creamy Tomato Soup is a great time saver if you want to enjoy a warm and comforting homemade soup and bread for dinner. Soup needs only 10 minutes of prep and tastes so flavorful, creamy, as if simmered and spent whole day cooking it. If you have guest coming over during cold winter days, instead of tea/coffee, be a gusto host and greet them with a cup tomato soup in Bread Bowls. I hope you enjoy it as much as we do!
Provided by Savita
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat butter and oil in a dutch oven. Add chopped onion, garlic, and then cook until onions are translucent. (about 2-3 minutes) Don't let garlic burn. Add Italian seasoning and cook for 30 seconds to awaken the flavor of herbs.
- Add puree tomatoes, chicken stock with tomato paste, sugar, and 1/2 tsp salt.
- Bring tomatoes mixture to a rolling boil and then reduce heat to medium. Simmer covered for 10 minutes. After 10 minutes, add black pepper to taste and adjust salt (if needed). Turn off the heat. Now, stir in cream. Return soup to heat and simmer on low heat, gently, until soup thickens and heated through.
- Stir in 3/4 of fresh chopped basil. Remove from heat. Taste and adjust seasonings. Ladle soup into serving bowls, garnish with remaining basil and serve.
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
CREAMY TOMATO AND CREAM CHEESE SOUP
Baking the tomatoes adds depth to the flavor of this soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 11
Number Of Ingredients 16
Steps:
- Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
- In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
- Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g
EASY HOMEMADE CREAMY TOMATO SOUP
This homemade creamy tomato soup is made with a selection of roasted tomatoes, herbs, garlic and onion, and cream (or coconut cream for vegan tomato soup). A simple, fresh tomato soup that packs a flavor punch in under 10 ingredients. Plus, this recipe is gluten-free and can be made keto, paleo, low sodium, and/or dairy-free with just a few tweaks!
Provided by Samira
Categories Appetizer Main Soup
Time 30m
Number Of Ingredients 10
Steps:
- Wash and roughly chop the onion and garlic, and slice the pepper in two.
- Place them together with the tomatoes, herbs, and pepper (if using) on a baking sheet or on a baking tray. Brush or drizzle with olive oil and roast for between 25-30 minutes at 240ºC/475ºF.
- Once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). You could also pour the ingredients into a large pan and use an immersion blender.Taste the soup and adjust the seasonings if necessary- then serve!
- The tomatoes and peppers come piping hot from the oven and as long as you don't add the vegetable stock and cream straight out of the fridge (room temperature is great), the soup will be hot enough to consume. If you still feel like it needs to be heated, then place it in a large pan and warm it up over medium heat.
Nutrition Facts : ServingSize 1 Bowl, Calories 395 kcal, Carbohydrate 26 g, Protein 6 g, Fat 32 g, SaturatedFat 15 g, Sodium 1285 mg, Fiber 5 g, Sugar 13 g
CREAMY TOMATO SOUP
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
CREAMY TOMATO AND SUMMER HERB SOUP
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
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.
CREAMY TOMATO SOUP WITH HERBS
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
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
TOMATO SOUP WITH FRESH HERBS
Steps:
- In large saucepan, heat oil over medium heat. Add onion, garlic, oregano or basil and thyme and cook, stirring often, until onion begins to soften, about 5 minutes. Add tomatoes and cook, stirring occasionally, 5 minutes. Stir in broth, tomato paste and sugar. Season to taste with salt and freshly ground pepper. Bring soup to a boil. Reduce heat; simmer, uncovered, 15 minutes. Using immersion blender, process until smooth. Ladle into serving bowls and garnish with fresh herbs.
Nutrition Facts : Calories 137 calories
CREAM OF FRESH TOMATO SOUP
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
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.
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