Triple Tomato Soup Recipes

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CREAMY TRIPLE TOMATO SOUP



Creamy Triple Tomato Soup image

This is an easy, delicious vegetarian tomato soup. I have another tomato soup recipe - a copycat - which uses an insane amount of cream. This is a healthier alternative. You'll notice that the tomato sauce and paste in particular are weird measurements. That is because this recipe is very friendly to use leftovers with. I always have two-thirds of a can of tomato paste leftover from another recipe. The same is often the case with my homemade tomato sauce (recipe forthcoming). So you can vary the amounts of these two ingredients based on what you have in your fridge. If you want to make this vegan, substitute either silken tofu or soymilk for the sour cream. And obviously don't use the optional cheese. Lastly, if you substitute tomato juice for the vegetable stock, this becomes Quadruple Tomato Soup.

Provided by quotPink Eyedquot J

Categories     Vegetable

Time 47m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/2 cup tomato paste
1 cup tomato sauce (i use my own homemade, but a can will work in a pinch)
1 (28 ounce) can tomatoes (crushed, stewed or diced, NOT sauce or whole)
3 cups vegetable stock
salt
pepper, to taste
1 bay leaf
1 tablespoon dried basil (optional, use if using canned sauce or no basil in larger can of tomatoes)
1 cup sour cream
1/2 cup shredded pecorino romano cheese (optional)

Steps:

  • In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
  • Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
  • Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer.
  • Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
  • Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
  • Serve, topped with a little pecorino romano, if desired.

Nutrition Facts : Calories 111.2, Fat 7.7, SaturatedFat 3.6, Cholesterol 14.9, Sodium 318.2, Carbohydrate 9.9, Fiber 2.5, Sugar 7, Protein 2.7

TRIPLE GRILLED CHEESE WITH TOMATO SOUP



Triple Grilled Cheese With Tomato Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 small inner stalk celery, chopped
2 pounds tomatoes, chopped
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup shredded muenster cheese (about 4 ounces)
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
1/2 cup grated parmesan cheese (about 1 ounce)
8 slices thick sandwich bread
2 to 3 tablespoons unsalted butter, softened

Steps:

  • Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
  • Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.

Nutrition Facts : Calories 682, Fat 39 grams, SaturatedFat 16 grams, Cholesterol 66 milligrams, Sodium 1,373 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 26 grams

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