Tomato Oregano Soup Recipes

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TOMATO OREGANO SOUP



Tomato Oregano Soup image

Make and share this Tomato Oregano Soup recipe from Food.com.

Provided by Sarah

Categories     Low Protein

Time 30m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 9

1 onion
2 teaspoons garlic, minced
1 tablespoon olive oil
28 ounces canned diced tomatoes
2 teaspoons oregano
1 teaspoon vinegar
1 dash hot sauce
1 cup chicken broth or 1 cup vegetable broth
1/2 cup milk

Steps:

  • Saute chopped onion and garlic in olive oil.
  • Stir in tomatoes, oregano, vinegar, hot sauce, broth, and milk.
  • Bring to boil, then remove from heat.
  • Puree with immersion blender or upright blender.

Nutrition Facts : Calories 217.2, Fat 10.6, SaturatedFat 2.7, Cholesterol 8.5, Sodium 426.8, Carbohydrate 25, Fiber 5.9, Sugar 13.2, Protein 8.8

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC



Creamy Tomato Soup With Oregano and Roasted Garlic image

I hope this will taste like the recipe from Campbell's Soup Company, but even BETTER. They don't make that soup any more and I really miss it. I'm planning to make this using fresh tomatoes this summer from my garden.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 (28 ounce) can diced tomatoes
2 cups warm vegetable stock
1 bulb roasted garlic (see instructions below)
1/4 cup fresh italian oregano leaves, loosely packed (3 tablespoons chopped)
salt, to taste
fresh ground pepper, to taste
1 cup heavy cream
2 teaspoons honey (optional) or 2 teaspoons sugar (optional)

Steps:

  • In a nonreactive soup pot, heat oil over medium-low heat and add onion.
  • Stir and saute for a minute or two.
  • Cover, lower heat and sweat onions for about 3 minutes.
  • Add tomatoes and stock to the pot, stir and increase heat to medium.
  • Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
  • Add the oregano, stir well, cover and cook until soup comes to a simmer.
  • Simmer gently for 5 to 10 minutes.
  • Season with salt and pepper.
  • In a blender in small batches, blend the soup.
  • Return the blended soup to the pot.
  • Put the last ladle or two of soup into the blender, add cream and blend.
  • Then add the cream mixture to the soup pot and stir to blend.
  • Heat over low heat until the soup is heated through.
  • Taste for seasoning.
  • Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
  • Serve hot.
  • Do not allow the soup to boil or it may separate.
  • ROASTING GARLIC:.
  • To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
  • Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

SIMPLE TOMATO SOUP



Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

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

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

HOMEMADE TOMATO SOUP



Homemade Tomato Soup image

This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.

Provided by Michelle Storm

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

Time 1h55m

Yield 16

Number Of Ingredients 11

6 pounds tomatoes, halved, or more to taste
8 cloves unpeeled garlic, or more to taste
3 tablespoons olive oil
3 tablespoons coarse salt, or to taste
2 tablespoons butter
1 medium onion, diced
2 teaspoons white sugar, or more to taste
1 teaspoon dried oregano
4 cups vegetable stock
½ cup heavy cream
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
  • Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
  • Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
  • Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
  • Stir in heavy cream and season soup with salt and pepper.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.9 g, Cholesterol 14 mg, Fat 7.2 g, Fiber 2.3 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 1180.2 mg, Sugar 5.4 g

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