Tomato Soup Recipes

  • 2 pounds tomatoes, peeled and halved
  • 1 cucumber, peeled and sliced
  • 1 green bell pepper, sliced
  • ½ onion, sliced
  • 1 ½ tablespoons red wine vinegar
  • 1 clove garlic
  • salt to taste
  • ¼ cup extra-virgin olive oil
  • ¼ cup cold water, or as needed
  • ½ onion, chopped
  • 1 green bell pepper, chopped
  • 1 cucumber, chopped

Spanish Gazpacho

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

Author: Luis Luna

What's Better On A Hot Summer's Day Than A Classic Chilled Gazpacho? Serve This Traditional Spanish Gazpacho Chilled In A Glass Or A Bowl. You Can Also Serve In Shot Glasses For An Easy, Make-ahead Summer Appetizer!

Time: 20m

Yield: 8

Number Of Ingredients: 12

  • Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
  • Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts:

Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g

  • 2 tablespoons virgin coconut oil or extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 (2 1/2") piece ginger, peeled, finely grated
  • 1 tablespoon medium curry powder (such as S&B)
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup red lentils
  • 1 (14.5-ounce) can crushed tomatoes
  • 1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
  • Kosher salt, freshly ground pepper
  • 1 (13.5-ounce) can unsweetened coconut milk, shaken well
  • Lime wedges (for serving)

Curried Lentil, Tomato, And Coconut Soup

Vegetarian , Wheat/Gluten-Free , Bon Appétit , Winter , Tomato , Quick & Easy , Curry , Healthy , Soup/Stew , Ginger , Quick and Healthy , Cilantro , Coconut , Lentil

Author: Yotam Ottolenghi

This Recipe Calls For Medium Curry Powder, But It's Flexible. If The One You Have Is Mild Or Very Spicy, Adjust The Heat Level With More, Or Less, Red Pepper Flakes.

Yield: 4 servings

Number Of Ingredients: 12

  • Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
  • Do Ahead
  • Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Nutrition Facts:

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Roasted Tomato Basil Soup


Author: Ina Garten

Serve Ina Garten's Roasted Tomato Basil Soup Recipe, Made With Canned And Fresh Plum Tomatoes, For An Elegant Starter From Barefoot Contessa On Food Network.

Time: 1h50m

Yield: 6 to 8 servings

Number Of Ingredients: 12

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
Nutrition Facts:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 cups peeled and shredded carrots (4 to 5 medium carrots)
  • 2 cups reduced-sodium chicken broth
  • 1/3 cup minced fresh basil
  • 3 tablespoons minced fresh parsley
  • 3 cups reduced-sodium tomato juice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain Greek yogurt
  • Additional plain Greek yogurt, optional
  • Additional torn fresh basil, optional

Creamy Carrot & Tomato Soup


Author: Taste Of Home

I Often Double This Recipe And Freeze Half So We Can Enjoy A Taste Of Summer During The Cold Winter Months. If I Do Freeze It, I Omit The Yogurt And Stir It In After The Soup's Reheated. -sue Gronholz, Beaver Dam, Wisconsin

Time: 40m

Yield: 4 servings.

Number Of Ingredients: 15

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.
Nutrition Facts:

Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

  • 3 tbsp olive oil
  • 2 onions , chopped
  • 2 celery sticks, chopped
  • 1 ¼kg carrot , sliced
  • 250g floury potato , diced
  • 5 bay leaves (fresh or dried)
  • 500g carton passata
  • 750g cherry tomato
  • 2 vegetable stock cubes
  • 1 tbsp sugar (caster or granulated)
  • 1 tbsp red wine vinegar
  • 250ml whole milk

Carrot & Tomato Soup

Main course

Author: Sarah Cook

A Creamy Vegetable Soup Flavoured With Bay And Natural Sweetness From The Carrots

Time: 1h30m

Yield: Serves 8 generously

Number Of Ingredients: 12

  • Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
  • Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.
Nutrition Facts:

Calories 175 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium

  • 1 lb carrots, peeled, cut into 1/2-inch slices (about 4 large carrots)
  • 2 small onions, halved and thinly sliced (about 2 cups)
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 cans (28 oz each) Muir Glen™ organic whole tomatoes, drained, juices reserved
  • 1 teaspoon dried basil leaves
  • 1/2 cup plain Greek yogurt
  • Food Should Taste Good™ tomato & basil brown rice crackers, as desired

Roasted Carrot And Tomato-basil Soup


Author: By Betty Crocker Kitchens

Carrots Add A Bit Of Sweetness To Brighten Up A Classic Soup. Super Simple To Throw Together--you'll Be Making This One Again And Again For Your Family.

Time: 1h20m

Yield: 6

Number Of Ingredients: 10

  • Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
  • Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.
Nutrition Facts:

Calories 200, Carbohydrate 22 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 0 g

  • Nonstick vegetable oil spray
  • 1 large onion, thinly sliced
  • 2 pounds plum tomatoes, halved lengthwise
  • 1 pound carrots, peeled, cut into 1/2-inch-thick rounds
  • 2 garlic cloves, unpeeled
  • 1 tablespoon olive oil
  • 2 1/2 cups water
  • 2 3/4 cups (about) low-fat (1%) milk
  • 1/2 cup thinly sliced fresh basil

Roasted Carrot And Tomato Soup With Basil

Vegetarian , Bon Appétit , Tomato , Roast , Basil , Vegetable , Healthy , High Fiber , Soup/Stew , Carrot

Yield: Makes 6 servings

Number Of Ingredients: 9

  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
  • Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
  • Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.
Nutrition Facts:

  • Beans:
  • 1 cup dried cannellini or other small white beans, soaked overnight
  • 1 onion, quartered through root end
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • Kosher salt
  • Soup:
  • 4 Tbsp. olive oil, divided, plus more for drizzling
  • 1 (28-ounce can) whole peeled tomatoes, drained
  • 1/2 teaspoon (or more) crushed red Pepper flakes
  • Kosher salt
  • 1 onion, chopped
  • 1 fennel bulb, cored, chopped
  • 4 garlic cloves, very thinly sliced
  • 1 tablespoon Sherry vinegar
  • 4 cups low-sodium vegetable broth
  • 1 bunch Swiss chard, stems removed, leaves torn into pieces
  • Chopped unsalted, roasted almonds (for serving)

Tomato And Cannellini Bean Soup

Kid-Friendly , Bon Appétit , Small Plates , Garlic , Healthy , Bean , Soup/Stew , Fennel

Author: Rick Martinez

"vegetable Soup Is Something I Can Eat A Ton Of And Still Feel Healthy. The Problem Is, I Get Hungry Again Two Hours Later. So I Came Up With A Version With Beans, Which Deliver Protein And Texture, Tiding Me Over To The Next Meal." -rick Martinez, Associate Food Editor, Digital

Yield: 6 servings

Number Of Ingredients: 18

  • Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
  • Do ahead
  • Beans can be cooked 3 days ahead. Cover and chill.
  • Soup:
  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
  • Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
  • Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
  • Do ahead
  • Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.
Nutrition Facts:

  • 1 tablespoon butter
  • 1 medium onion, finely diced
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons dried marjoram
  • 2 teaspoons salt
  • 2 bay leaves
  • 1 cup long grain rice (brown or Basmati)
  • 1 (28 ounce) can crushed tomatoes
  • 2 (15 ounce) cans diced tomatoes
  • 7 cups water or 7 cups broth
  • 2 cups cauliflower florets
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 6 fresh garlic cloves, diced

Tomato Rice Soup With Garlic And Cannellini Beans


Author: Aioli_queen

This Is An Adaptation From A Delicious Soup From Veganomicon. Their Soup Uses Olive Oil Instead Of Butter And Has No Cauliflower. They Also Use Roasted Garlic. Both Versions Are Delicious, Filling And Quick To Make.

Time: 45m

Yield: 10 serving(s)

Number Of Ingredients: 13

  • Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
  • Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
  • After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
  • Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
  • Serve with a grilled cheese sandwich for a special treat:-).
Nutrition Facts:

Calories 192.7, Fat 1.8, SaturatedFat 0.9, Cholesterol 3, Sodium 841.6, Carbohydrate 38.8, Fiber 6, Sugar 7.2, Protein 7.4

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 teaspoons butter
  • 6 cups reduced-sodium chicken or vegetable broth
  • 1 pound fresh green beans, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 3 cups diced fresh tomatoes
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Tomato Green Bean Soup


Author: Taste Of Home

This Colorful Soup Is Delicious Any Time Of Year. When I Can't Get Homegrown Tomatoes And Green Beans, I've Found That Frozen Beans And Canned Tomatoes (or Even Stewed Tomatoes) Work Just Fine. Served With Warm Breadsticks, This Soup Is A Complete Meal. -bernice Nolan, Granite City, Illinois

Time: 45m

Yield: 9 servings (2-1/4 quarts).

Number Of Ingredients: 10

  • In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
Nutrition Facts:

Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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