Tomato And Almond Soup Recipes
TOMATO AND ALMOND SOUP
This soup recipe has such a great earthy taste to it - so comforting during cooler weather
Categories Autumn Banting / Paleo / Low Carb Light meals Lunch Mains Soups Starters
Yield 4
Number Of Ingredients 16
Steps:
- Method Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ground almonds. Sauté for 10 minutes. Add the blanched chopped tomatoes, tomato puree, tinned tomatoes, honey, paprika and dried basil. Cover with a lid and simmer for 20 minutes. Add the cream and use a hand blender to puree until smooth. Season with salt and pepper. To Serve Ladle the soup into 4 serving bowls. Add a dollop of sour cream to each bowl, scatter toasted almonds on top, add a slice of Parma ham and a few basil leaves. Tip: If you have a bit of extra time, roast the tomatoes for 30 minutes at 180 °C before adding to the soup. They become much sweeter and add a richer flavour.
GARDEN FRESH TOMATO SOUP
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
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
FRESH CORN AND TOMATO SOUP
Clyda Conrad YUMA, ARIZONA This light and fresh soup is an excellent choice. Sieving the tomatoes, celery, onion and green pepper offers silky smoothness, and it lets the corn stands out nicely.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.
Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 571mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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