Herbed Bombay Tomato Soup Recipes

HERBED TOMATO SOUP

Steps:

• Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
• Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.
• Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter.
• Serve hot, garnished with croutons- if desired.

CREAMY HERBED TOMATO SOUP

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.

HERBED BOMBAY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
• Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
• Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
• Spoon soup into bowls and garnish with mint leaves.

CREAMY TOMATO SOUP WITH HERBS

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.

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.

BOMBAY TOMATO-COCONUT SOUP

Steps:

• Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
• Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
• Stir in the coconut milk and remove the bay leaf.
• In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
• Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
• Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
• Note:.
• To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.