Ellie Kriegers Creamy Tomato Soup Recipes

TOMATO-TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
• Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
• Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

CREAMY CORN AND VEGETABLE SOUP

Steps:

• Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
• Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

ELLIE KRIEGER'S CREAMY TOMATO SOUP

Steps:

• Heat the oil in a large soup pot over medium heat.
• Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
• Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
• Remove from the heat and allow to cool slightly, about 15 minutes.
• Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
• Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
• Serve garnished with the chives.
• 160 calories per 1 1/2 cup serving.

ELLIE KRIEGER'S CREAMY TOMATO SOUP RECIPE

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, and chicken broth; bring to a boil. Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes. Remove from the heat and allow to cool slightly, about 15 minutes. Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender). Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings. Serve garnished with the chives.