Sunset Tomato Soup Recipes
SUNSET SOUP
Hearty and healthy root vegetable soup.
Provided by Nixx
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
- Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
- Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 24.1 g, Fat 4.8 g, Fiber 4.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 117.1 mg, Sugar 6.5 g
ANDALUSIAN CONDIMENT SOUP
Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.
Provided by Soup Queen
Categories Low Protein
Time 2h45m
Yield 12 quarts, 48 serving(s)
Number Of Ingredients 33
Steps:
- Melt butter in a large stock pot (at least 16-quart capacity).
- Add oil and onions.
- Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
- Sprinkle flour over onions and blend well.
- Gradually stir in tomato puree and stock (or water and soup base, see notes).
- Add remaining ingredients and stir until well blended.
- Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
- Be sure to serve soup really hot as the condiments will cool it down.
- Fill bowls with desired condiments, then ladle soup on top.
- *In my opinion, lime, cilantro and sour cream are must-haves!
- I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
- I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
- When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.
SUNSET TOMATO SOUP
"The secret to the beautiful orange color of this chunky soup I created is the mix of garden-fresh yellow tomatoes, red plum tomatoes and carrots," writes Emily Beebe from Stoughton, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.
Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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- Heat a large pot over medium-high heat. Pour in oil, then add onion, carrots, garlic, 1 tsp. salt, the red pepper flakes, and bay leaves. Cook, stirring occasionally, until vegetables have softened and onion is translucent, 6 to 8 minutes. "It's important to cook your onions before you add liquid. Otherwise they won't melt in a simmering pot; they stay fibrous," advises Smith.
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- Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
- Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
- Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.
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- Place roasted tomatoes in a high-speed blender with all remaining ingredients and pulse until you've reached the desired consistency. Check for seasoning and adjust accordingly. Serve warm.
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