Fresh Tomato Soup Au Gratin Recipes

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FRESH TOMATO SOUP



Fresh Tomato Soup image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Filippo Berio® Extra Virgin Olive Oil plus some, for drizzling
1 onion, diced
4 garlic cloves, minced
1 tablespoon flour
3/4 cup low sodium, fat free chicken stock
9 medium to large ripe heirloom tomatoes, coarsely chopped
1 teaspoon dried thyme
1/2 teaspoon dried basil
Kosher salt and white pepper
1/2 teaspoon lemon zest

Steps:

  • In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
  • Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
  • Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
  • Provided by Chef Jim Coleman

FRESH-TOMATO SOUP AU GRATIN



FRESH-TOMATO SOUP AU GRATIN image

Number Of Ingredients 11

Soup:
1 teaspoon butter or stick margarine
1/4 cup finely chopped onion
5 cups chopped seeded tomato (about 2 3/4 pounds)
2 cups 1% low-fat milk
1/2 teaspoon salt
Dash of black pepper
Croutons:
1 garlic clove, cut in half
2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack or reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Steps:

  • To prepare soup, melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally. Place the tomato mixture in a blender, and process until smooth. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated. Preheat broiler. To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted. Yield: 4 servings NUTRITION PER SERVING CALORIES 193(28% from fat); FAT 6.1g (sat 3.2g,mono 2g,poly 0.6g); PROTEIN 11.5g; CHOLESTEROL 17mg; CALCIUM 289mg; SODIUM 561mg; FIBER 3.1g; IRON 1.5mg; CARBOHYDRATE 25g

TOMATO-MOZZARELLA GRATIN



Tomato-Mozzarella Gratin image

A great dish for tomato and mozzarella lovers - you can easily scale it up if you are serving a lot of people. Great side for parties or BBQs, as it tastes great at room temperature as well.

Provided by Charlotte

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 10

5 large tomatoes, sliced
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
½ teaspoon dried oregano, or to taste
½ teaspoon garlic powder, or to taste
1 pinch herb salt, or to taste
freshly ground black pepper to taste
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter at room temperature, cut into cubes
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Grease a baking dish.
  • Arrange tomato slices and mozzarella slices in the prepared baking dish like tiles. Season with oregano, garlic powder, herb salt, and pepper.
  • Mix bread crumbs and Parmesan cheese and sprinkle over gratin. Dot generously with butter cubes.
  • Bake in the preheated oven until cheese is melted and bubbly, about 10 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 13.7 g, Cholesterol 53.8 mg, Fat 16.2 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 9.9 g, Sodium 524 mg, Sugar 7 g

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Provided by Jersey Tomato

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

FRESH TOMATO SOUP



Fresh Tomato Soup image

When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups water
6 medium tomatoes, peeled and diced
1 tablespoon minced fresh parsley
1-1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.

Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1022mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.

GARDEN FRESH TOMATO SOUP



Garden Fresh Tomato Soup image

A quick and easy recipe for real homemade tomato soup like no other you've had before.

Provided by Charlotte

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 8

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Steps:

  • In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  • In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g

TOMATOES AU GRATIN



Tomatoes Au Gratin image

This is a great Make-Ahead dish, ideal for when the hords are coming for dinner.. AND it's super easy to prepare. Bonus! I have listed the recipe as I found it but at ours we prefer extra garlic and TONS of fresh basil.. whooo devine, Guests went back for seconds and thirds...one day I will grab a photo of the inside, so far my guests have been too quick LOL. Posted for RecipeZaar World Tour 2006.

Provided by kiwidutch

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

900 g tomatoes (2 lb)
50 g butter (2 oz) or 50 g margarine, softened (2 oz)
3 garlic cloves, minced
5 ml sugar (1 teaspoon)
20 ml fresh basil, chopped (4 teaspoons)
5 ml sugar (1 teaspoon)
salt
pepper
300 ml cream (10 oz)
50 g dried breadcrumbs (2oz)
25 g parmesan cheese (1 oz)

Steps:

  • Skin the tomatoes by putting them into a bowl, adding boiling water and leaving them for 20 seconds, drain and plunge them into cold water, the skins should come off easily.
  • Slice the tomatoes thinly.
  • Grease a baking dish well with some butter, arrange a layer of tomato slices evenly on the bottom of the dish and then sprinkle with some of the garlic, sugar, basil, salt and pepper.
  • Add a thin layer of cream and repeat with more tomato sllice layers until all ingredients are used.
  • Mix the parmesan cheese and the breadcrumbs together and srinkle over the top.
  • Drizzle any remaining butter over the top.
  • Bake in the oven at 189 C (350 F) for 40 minutes until golden brown.
  • Serve hot.

Nutrition Facts : Calories 238.6, Fat 18.5, SaturatedFat 11.2, Cholesterol 55, Sodium 200.5, Carbohydrate 14.4, Fiber 2.2, Sugar 4.6, Protein 5.6

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