Tomato Cold Soup With Parmesan Cheese Ice Cream Recipes

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TOMATO-PARMESAN SOUP



Tomato-Parmesan Soup image

Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes
2 bay leaves, preferably fresh
1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
Fresh basil leaves, for topping

Steps:

  • Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
  • Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
  • Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

RACHEL'S TOMATO BASIL SOUP



Rachel's Tomato Basil Soup image

Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!

Provided by CARAMOMMY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
¼ cup butter or margarine

Steps:

  • In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 13.2 g, Cholesterol 76.2 mg, Fat 22.9 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 14 g, Sodium 669 mg, Sugar 1.9 g

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 small carrots, peeled and chopped
1 stalk celery, chopped
1 red onion, chopped
1 1/2 teaspoons kosher salt
Three 14-ounce cans cherry tomatoes
2 1/2 cups low-sodium chicken stock
One 3-inch Parmesan rind
1 sprig fresh basil
1/3 cup mascarpone, at room temperature
6 pieces cooked bacon, crumbled

Steps:

  • Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
  • Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Chuck Hughes' hot and creamy tomato soup is the perfect comfort food on a wintery day.

Provided by Chuck Hughes

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons/30ml olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 tablespoons brown sugar
12 large tomatoes, chopped
4 sprigs fresh thyme
1 piece Parmesan rind, optional
1/4 cup/60ml 35-percent cream
2 tablespoons/30ml butter
Salt and pepper
Grated Parmesan, for serving
Chopped fresh chives, for serving
Serving suggestion: Grilled Cheese with Caramelized Onions, recipe follows
2 tablespoons/30ml olive oil
3 large onions, sliced
Salt and pepper
8 thick slices bread
1/4 cup/60ml butter, room temperature
2 cups/500ml grated aged Cheddar

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.
  • Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.
  • To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.
  • Serve with Grilled Cheese with Caramelized Onions.
  • Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
  • Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
  • Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.

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