Winter Tomato Soup With Crostini Recipes

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TOMATO-BASIL CROSTINI



Tomato-Basil Crostini image

This calls for red wine vinegar but any other vinegar you have handy will do.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 6

Simple Crostini
1 pint chopped grape or cherry tomatoes
1/2 cup chopped fresh basil leaves
1 tablespoon olive oil
1 teaspoon red-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

TOMATO SOUP WITH PARMESAN CROUTONS



Tomato Soup with Parmesan Croutons image

I made this luscious soup on Saturday's "Souper Good" episode on Food Network, and it's also going to be in my next cookbook, which, if I play my card

Categories     main dish     soup

Time 40m

Yield 12 servings

Number Of Ingredients 18

SOUP
1 tbsp. Butter
1 tbsp. Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 tbsp. Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 oz. fluid Vegetable Or Chicken Broth
1 c. Water
1/2 c. Heavy Cream
Salt And Pepper, to taste
2 tbsp. Minced Fresh Parsley
2 tbsp. Chopped Fresh Basil
Croutons
1/2 whole Baguette, Sliced Into Rounds
1/2 c. Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish

Steps:

  • In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini 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 soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!

WINTER TOMATO SOUP



Winter Tomato Soup image

This is yummy, yummy. I always use my hand blender thingy right in the pan, instead of transferring the hot soup to my blender. It's nice to float homemade croutons or basil on the top. Great with grilled cheese sandwiches! I found this years ago in A Taste of Oregon cookbook.

Provided by Yia Yia

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon thyme
1 teaspoon basil
salt and pepper
2 lbs Italian tomatoes (canned)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
4 tablespoons flour
1 teaspoon granulated sugar
1 cup cream (heavy or half and half)

Steps:

  • In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
  • Cook, stirring, until onions wilt.
  • Add tomatoes and tomato paste.
  • Simmer 20 minutes.
  • Blend together 5 T of the chicken broth with the flour.
  • Add this to the soup, stir, then add rest of broth.
  • Simmer 30 minutes, stirring often to prevent burning.
  • Puree soup in blender.
  • Return to heat.
  • Add sugar and cream.
  • Simmer 5 more minutes.

Nutrition Facts : Calories 257.6, Fat 21.6, SaturatedFat 11.6, Cholesterol 50.3, Sodium 505.4, Carbohydrate 12.5, Fiber 2, Sugar 5.4, Protein 5

WINTER TOMATO SOUP WITH CROSTINI



WINTER TOMATO SOUP WITH CROSTINI image

Yield 6-8 servings

Number Of Ingredients 18

SOUP
1/3 cup extra-virgin olive oil
1 yellow onion, thinly sliced Kosher salt or sea salt
1 head garlic, cloves separated and peeled
2 medium carrots, peeled and thinly sliced
Large pinch of red pepper flakes, or to taste
2 tablespoons tomato paste
1 (28-ounce) can whole plum tomatoes or diced tomatoes in juice
2 cups vegetable broth
2 (2-inch) strips orange zest (removed with a vegetable peeler; leave the white pith behind)
1 sprig fresh sage
Freshly ground black pepper
CROSTINI
4 ounces fresh goat cheese (about 1/2 cup)
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper 1/2 baguette

Steps:

  • For the soup: In a large soup pot, heat the olive oil over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring, until the onions are softened, 3 to 4 minutes. Add the garlic cloves, carrot and pepper flakes, lower the heat, cover and cook until the vegetables are sweet and juicy but not browned, 15 to 20 minutes. Check, stirring occasionally, and add 1 tablespoon water if the vegetables appear dry. Add the tomato paste and cook, stirring, until the olive oil turns reddish orange, 1 to 2 minutes. Add the tomatoes with their juice, the broth, orange zest, and sage and bring to a boil, then reduce heat and simmer for 15 minutes. Remove pot from heat and discard the orange zest and sage. Puree the soup with an immersion blender (or, working in batches, in a regular blender or a food processor) until smooth. Season with salt and black pepper. Transfer to a saucepan and reheat before serving. For the crostini: Preheat oven to 400 degrees F. In a small bowl, use a fork to beat together the goat cheese, olive oil, thyme, lemon zest, and a few grinds of black pepper until smooth. Slice the baguette on the bias into four to six 1/3-inch-thick slices that are 2 to 3 inches long. Lay the slices in a single layer on a baking sheet and toast in the oven until crisp, 5 to 7 minutes. Spread the toasts with the goat cheese mixture. Ladle the soup into four bowls; float a crostini on each (I served the crostini on the side, as Justin is not a fan of soggy bread).

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