Summer Tomato Soup Recipes

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CREAMY SUMMER TOMATO SOUP



Creamy Summer Tomato Soup image

Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

6 tablespoons unsalted butter
2 small onions, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine
3 pounds ripe summer tomatoes (4 cups chopped)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 cup fresh basil leaves, loosely packed
1/2 cup heavy cream

Steps:

  • Melt butter in a medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are translucent, about 3 minutes. Add wine, tomatoes, salt, and pepper. Cook just until tomatoes are falling apart, about 5 minutes. Stir in basil, and remove from heat.
  • Let cool slightly. Transfer tomato mixture to a blender, filling the jar no more than halfway; work in batches if necessary. Cover lid with a clean dish towel, and press lid securely in place while blending soup.
  • Return soup to saucepan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper.

CREAMY TOMATO AND SUMMER HERB SOUP



Creamy Tomato and Summer Herb Soup image

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

2 teaspoons extra virgin olive oil
1 medium sweet onion, chopped (about 1 cup)
4 large ripe tomatoes, diced (about 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 tablespoon fresh tarragon, chopped
1/4 teaspoon salt
fresh ground black pepper, to taste

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.

SUMMER TOMATO SOUP



Summer Tomato Soup image

Enjoy the flavors you love even when it's hot outside with this easy-to-make Summer Tomato Soup. Our Summer Tomato Soup recipe takes tomatoes, cucumbers, green peppers and more, then transforms them into a delicious chilled soup. Plus, a hot pepper sauce-infused sour cream topping gives this Summer Tomato Soup an extra kick.

Provided by My Food and Family

Categories     Home

Time 12h15m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup hot pepper sauce, divided
2 lb. tomatoes, chopped
1 cucumber, peeled, seeded and chopped
1 green pepper, chopped
2 cloves garlic
1 small onion, chopped
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 tsp. LEA & PERRINS Worcestershire Sauce
1/4 tsp. dried Mexican oregano
30 whole wheat saltine crackers

Steps:

  • Mix sour cream and 3 Tbsp. hot sauce until blended. Refrigerate until ready to use.
  • Combine remaining hot sauce with all other remaining ingredients except crackers. Add to blender, in batches; blend until smooth. Pour into large bowl.
  • Refrigerate overnight.
  • Serve soup topped with sour cream mixture with the crackers on the side.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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