Quick Creamy Tomato Soup With Herbs Recipes
QUICK CREAM OF TOMATO SOUP
This fresh-tasting soup is the first recipe I learned in my high-school home economics class. I've fixed it quite often since then. It's wonderful made with ripe garden tomatoes. -Gail Harris, Ramer, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings (3-1/2 cups).
Number Of Ingredients 10
Steps:
- In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth., In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley.
Nutrition Facts : Calories 164 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
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.
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
QUICK AND CREAMY BLENDER TOMATO SOUP
A quick and easy tomato soup. Great for soup and sandwich night! If you can't find tomatoes with herbs, you can use plain tomatoes and add 1 tsp of an Italian herb mix. Remember canned tomatoes are already salted so you may not need extra salt.
Provided by Doughy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except the half and half in the blender, blend until smooth.
- Pour mixture into a pot, simmer for 5 minutes.
- Add half and half, salt and pepper to taste.
- Garnish as desired. Enjoy!
Nutrition Facts : Calories 49.2, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 21.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 1.2
QUICK CREAMY TOMATO SOUP WITH HERBS
This quick soup is a match for gourmet variety. Start to finish is 15 minutes. From the local paper.
Provided by BecR2400
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Meanwhile, open the tomato and sauce cans.
- Add the garlic, and stir and cook for 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil.
- Reduce the heat to low. Stir in the milk and parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes. Remove from the heat and serve at once. Garnish with croutons and fresh snipped herbs.
- NOTE: Use the Del Monte brand of diced tomatoes seasoned with basil, garlic and oregano. If you can't find the seasoned tomatoes, add 1/2 teaspoon each dried basil and dried oregano with plain diced tomatoes.
Nutrition Facts : Calories 105.2, Fat 3.8, SaturatedFat 1.7, Cholesterol 8.6, Sodium 684.5, Carbohydrate 13.2, Fiber 1.9, Sugar 8.5, Protein 6.1
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