Tomato Soup From Ree Drummond Recipes

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TOMATO SOUP WITH PARMESAN CROUTONS



Tomato Soup With Parmesan Croutons image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
3 large carrots, peeled and finely diced
1 clove garlic, grated on a rasp grater
1 medium onion, finely diced
2 tablespoons tomato paste
Three 28-ounce cans whole tomatoes
4 cups vegetable or chicken broth
2 tablespoons finely minced fresh parsley
1/2 cup heavy cream
2 tablespoons chopped fresh basil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 baguette, sliced into rounds
Olive oil, for drizzling
1/2 cup grated Parmesan

Steps:

  • For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
  • Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
  • For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
  • Serve the soup with 1 or 2 croutons on top.

TOMATO SOUP 2.0



Tomato Soup 2.0 image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Three 10.75-ounce cans condensed tomato soup
1/4 cup sherry
1/4 cup heavy cream
3 tablespoons pesto
2 tablespoons grated Parmesan, plus more for garnish
1/2 cup diced fresh tomatoes
Drizzle of olive oil
A few fresh basil leaves, chopped, for garnish

Steps:

  • Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions.
  • When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through.
  • Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil.

PIONEER WOMAN - TOMATO SOUP WITH SHERRY



Pioneer Woman - Tomato Soup With Sherry image

This is my favorite recipe adapted from the Pioneer Woman. A decadent lunch! I tweaked it a little from her original: I reduced the sodium and fat by reducing the chicken base and butter, and changing the heavy cream to half-n-half. And I thought way more fresh basil was needed to make it taste spectacular.

Provided by appleydapply

Categories     Vegetable

Time 25m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 12

5 tablespoons melted butter
1 medium onion, diced
1 (46 ounce) can tomato juice
2 (14 ounce) cans diced tomatoes
1 tablespoon chicken base or 1 tablespoon chicken bouillon
3 tablespoons sugar
1 cup cooking sherry
1 1/2 cups half-and-half or 1 1/2 cups heavy cream
1/2 cup chopped fresh basil
2 teaspoons dried parsley flakes
pepper
crouton (optional)

Steps:

  • In a soup pot, saute diced onion in butter until translucent.
  • Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither.
  • To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
  • Bring to a near boil, then turn off heat.
  • Add sherry and half-n-half or cream and stir.
  • Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste.
  • Top with croutons if desired.

Nutrition Facts : Calories 326.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.9, Sodium 755.3, Carbohydrate 25.6, Fiber 2.4, Sugar 16.2, Protein 3.8

TOMATO SOUP FROM REE DRUMMOND



Tomato soup from Ree Drummond image

This was so good, the only thing I would change is do a smaller dice on the onions and dice the diced tomatoes a little more. The addition of heavy cream and sherry was very nice indeed. I used both dry basil and parsley and that worked very well.

Provided by Jane Whittaker

Categories     Vegetable Soup

Time 30m

Number Of Ingredients 11

1 medium onion, chopped fine
6 Tbsp butter
29 oz two 14.5 oz cans diced tomatoes
46 oz tomato juice
6 Tbsp sugar
2 Tbsp chicken base
freshly ground black pepper
1 c dry sherry
1 1/2 c heavy cream
1/4 c fresh basil, chopped
1/4 c fresh parlsey chopped

Steps:

  • 1. Dice the onion fine.
  • 2. Melt the butter in a large saucier and add the onion and cook until translucent.
  • 3. Add the diced tomatoes, tomato juice, sugar, chicken base, and lots of black pepper. Stir to combine
  • 4. Bring almost to a boil, set aside and stir in heavy cream, sherry, basil and parsley.
  • 5. Serve hot.

TOMATO SOUP 2.0



Tomato Soup 2.0 image

Provided by Ree Drummond : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 11

6 pieces store-bought frozen garlic cheese bread, cut into large cubes (about 1 inch)
1/4 cup freshly grated Parmesan
1/4 cup olive oil
3 tablespoons jarred pesto, plus more for serving
About 50 ounces condensed tomato soup (I'm using one 26-ounce can and two 10.75-ounce cans)
One 14.5-ounce can diced tomatoes
1/2 cup freshly grated Parmesan, plus more for serving
2 tablespoons sherry cooking wine
1 tablespoons dried parsley leaves
Kosher salt and freshly ground black pepper
3 to 4 tablespoons heavy cream

Steps:

  • For the garlic bread croutons: Preheat the oven to 425 degrees F.
  • Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside.
  • For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavors to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.
  • Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.

CHEESY TOMATO SOUP



Cheesy Tomato Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
One 32-ounce bottle tomato juice
Two 14.5-ounce cans stewed tomatoes
3 tablespoons sugar
1 cup heavy cream
1/2 cup freshly grated Parmesan
1/2 cup freshly grated pecorino cheese
1/2 cup chopped fresh basil
Finely minced fresh parsley, for serving
12 slices baguette
6 tablespoons olive oil
6 thick slices Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
  • Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
  • For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
  • Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
  • To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

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