Tomato Soup recipes

Does anyone have a tomato soup recipe they'd like to share?

What I'm looking for is something using pantry ingredients I have on hand for nights I need a quick meal. Something using canned tomatoes would be ideal, but any recipe suggestion is welcomed!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.

Last edited by spring1onu; 11-03-2010 at 06:41 PM. Reason: redundancy!
This one is my absolute favorite. I make it at least once a week. It IS spicy - even my dad, cajun and hot sauce lover says it's too hot. If you want, you can omit the sriracha or cut it down even to 1/2-1 T for milder spiciness.

Spicy Tomato and Blue Cheese Soup
from "Michael Symon's Live To Cook" by Michael Symon

Serves 4 to 6


Ingredients:
2 tablespoons olive oil
1 medium red onion, finely chopped
Kosher salt
4 garlic cloves, sliced
1 28-oz can San Marzano tomatoes, with their juice
1 1/2 cups Chicken Stock
3/4 cups heavy cream (I use evaporated skim milk)
2 tablespoons sriracha sauce
1 tablespoon fresh oregano leaves
1/2 cup Roth Kase Buttermilk Blue cheese (I use gorgonzola)


Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes. Add the tomatoes, their juice and the stock and bring to a simmer. (I added a little more salt here too). Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed.


Tomato Bisque
  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled (can use 28 oz can of San Marzano tomatoes w juice)
  • 32 oz fat free chicken broth, canned or homemade
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tbsp Greek yogurt
  • Parmigiano Reggiano for serving (optional)
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string, tie herbs together and drop into the soup. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add yogurt and blend with an until smooth.

Ladle into bowls and top with freshly grated cheese and fresh basil.

Makes 8 cups.

I totally forgot about starting this thread! Thank you so much poodlehead.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.

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