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Old February 1, 2006   #1
nctomatoman
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Default Soups with Tomatoes

Tomato Tortellini Soup

1 large sweet onion, thinly sliced
1 large sweet pepper (red, yellow, orange), cut in small cubes
1 small bag peeled baby carrots, cut into small pieces
2 tbsp olive oil
1 can vegetable stock
1 can chicken stock
1 quart canned tomatoes, perferably mixed heiroom varieties
1-2 cups dry cheese filled tortellini
pinches of various dried herbs - fennel, thyme - and if you have it, 1 inch cube of chopped basil in olive oil (we freeze it that way for use over the winter)
grated fresh parmesan reggiano
lots of fresh ground black pepper

Real easy - in a large pot, heat olive oil, and saute onions, peppers and carrots for 5-10 min - until onion is soft. Add stocks and tomatoes, dried herbs and bring to a boil and simmer on very low for 30 min. Add dried tortellini - simmer 15 min. Add basil/olive oil and stir till combined.

Serve with fresh, crusty bread, a nice Zinfandel or Shiraz, with lots of grated parmesan over the top.
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Old February 1, 2006   #2
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Spicy Tomato Soup with Black Beans, Potato and Squash

*** SAUTE ***
1/2 tsp olive oil
2 Tbls shallot, minced
2 cloves garlic, minced
1/4 teaspoon cumin
1/3 cup potatoes, 1/2" cubes
1/3 cup winter squash (or carrots) 1/4" cubes
1/2 teaspoon dried oregano
pepper

******
1 cup beef stock, see note
Juice from canned tomatoes, plus water to make 1 cup
1 Tbl vegetable flakes (Mrs. Dash)
2 Tbls Mole sauce
1 lb. tomatoes, chopped
1/4 tsp cayenne pepper, to taste
2 Tbls tomato paste or puree
15 oz cooked black beans, drained

*** GARNISH ***
1/2 cup cucumber, minced
1 Tbl fresh lime juice
8 french baguette slices

In a non-stick, medium saucepan, saute shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper. Hold the salt. Saute for 2 to 3 minutes until slightly browned and aromatic. Add beef broth (or vegetarian broth), watery tomato juice, and vegetable flakes and simmer 5 to 8 minutes or until potatoes are fork-tender.

Add tomatoes, cayenne, tomato paste and beans; stir well. Reduce heat, partially cover and cook for about 15 minutes.

Make the simple cucumber relish and let stand at least 10 minutes.

To thicken, puree about 1/4 of the soup, and blend well. Some soup should now cling to the spoon. Taste soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed. Serve in large, shallow bowls and top with portion of relish. Serve with warm bread for dipping.
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Old February 1, 2006   #3
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El Torito Grill Fire-Roasted Tomato Soup

3 pounds tomatoes
1 ounce chicken chorizo
1 chile poblano, seeded and diced
1/2 medium onion, diced
1/4 teaspoon oregano
1 large clove garlic, diced
1 1/2 cups chicken broth or stock
1 cup whipping cream
Salt
White pepper
Cayenne pepper
1/2 cup roasted corn kernels
Cilantro sprigs

Crema Fresca
2/3 cup sour cream
1/3 cup half-and-half

Avocado Sauce
1 large Haas avocado, peeled and diced
1 tablespoon pickled jalapeno juice
1 tablespoon minced cilantro
1 green onion, chopped
1 Serrano chile, chopped
1 clove garlic, diced
Salt
1/4 cup water, approx.

Scorch tomatoes over charcoal grill. Cool slightly.

Cook chorizo in large saucepan. Add chile, onion, oregano and garlic and sauté until onion is transparent. Add unpeeled tomatoes and chicken broth. Bring to boil. Simmer 10 to 15 minutes. Add cream, salt, white pepper and cayenne.

Puree soup in batches in blender until smooth (or use a stick blender). Return to pot and add corn; stir to heat. Ladle into heated bowls. Using separate squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup, or dollop over soup, if desired. Garnish with cilantro sprigs.

Crema Fresca: In bowl, mix sour cream and half and half thoroughly. Pour into squeeze bottles, if desired.

Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.

Makes 8 to 10 servings.

Source: Lee Healy, public relations manager at El Torito Grill - Newport Beach, California
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Old February 1, 2006   #4
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Meridian Café's Tomato Bean Soup

15-oz can black beans, undrained
15-oz can, red kidney beans, undrained
15-oz can, pinto beans, undrained
2 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
1 small yellow squash, diced
1 small zucchini, diced
3 cloves garlic, sliced thinly
2 28-ounce cans diced tomatoes, undrained
1 Tbl dried thyme
1 Tbl dried basil
1 Tbl dried sage
Salt and pepper to taste

In a large stock pot, heat oil and add onion, celery, squash and zucchini; cook until lightly browned. Add garlic and cook 1 minute, or until fragrant. (Do not let garlic cook into brown, hard crispy bits — soft, fragrant garlic adds a more pleasant flavor.)

Add diced tomatoes with liquid; cook 30 minutes. Add spices, and cook 10 minutes longer. Purée these ingredients in a blender (in three batches, holding a towel over the top to prevent the liquid from "jumping" out - or use stick blender). Return ingredients to pot. Add beans with liquid and simmer 10 minutes.

Serves 8 to 12.
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Old February 11, 2006   #5
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My Tomato Basil Soup

about 4 cups canned crushed tomatoes (solids)*
about 2 cups tomato juice (reserved from above)*
1 14-16 oz. can chicken broth
12 or so large sweet basil leaves or equivalent
1 cup half and half
5-8 tablespoons real butter
salt to taste
two generous dashes worcestershire sauce
juice of 1/2-1 lemon

*Note: Exact proportions aren't crucial here, as long as much of the 6 cups of tomato are solids. For example, you wouldn't want to use just tomato juice; the texture just wouldn't be there. I made this using a quart jar of my own home canned tomatoes (Anna Russian put up halved) plus one 16 oz jar of canned whole plum tomatoes packed in tomato juice from the grocery. I fished out the tomatoes from the liquid and hand crushed them into a pot until I had 4 cups worth, which was the amount I was initially looking for. I then used the reserved liquid/juice (2 cups), and a can of chicken broth for the base. This seemed to work perfectly.

Also, many similar recipes call for heavy cream and an entire stick of butter (8 T). I added 5 T and felt that tastewise, it was more than sufficient. Same with the heavy cream; I used half and half instead. The soup was incredibly rich.

I used the juice of an entire lemon, but the soup was on the tart side (which I like). I'd recommend adding juice of half a lemon first, then increasing to taste.

This ended up being much better than La Madeline soup, just fabulous. I was amazed at how good it was, and it's pretty easy to make.

****************
Instructions:
Tear/chop basil leaves into smaller pieces, and simmer crushed tomatoes, tomato juice, chicken broth, and basil over heat for 30 min. Allow to cool a bit, then puree mixture in small batches in blender/food processor until smooth textured.

Return to saucepan and add remaining ingredients, then stir over low heat until butter is melted and soup is warm. Don't boil vigorously or overheat.

Add crushed pepper to taste, then garnish with basil leaves and serve with your favorite bread.
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Old February 23, 2006   #6
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GAZPACHO

4 cups tomato juice
6 ripe tomatoes, peeled
1 onion (I prefer a red onion)
2 cucumbers, peeled and seeded
1 sweet red pepper
2 stalks celery
2 Tbsp. fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp lemon juice
2 tsp sugar
6 or more drops Tabasco
1 tsp Worcestershire sauce

Optional garnishes: chopped avocados, shredded cheddar cheese, salad shrimp, cubes of cream cheese, sour cream and/or croutons

Chop all vegetables finely. Combine vegetables with rest of ingredients (except garnishes) and mix well. Place mixture in a nonmetal storage container and cover tightly. Refrigerate overnight (if possible), allowing the flavors to blend. Serve soup cold, topping with choice of garnishes. Makes 8 to 10 servings.
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Old February 25, 2006   #7
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Tyler's Gazpacho

3 slices day old French bread, crusts removed
2 pounds medium tomatoes, seeded, coarsely chopped
1 medium cucumber, coarsely chopped
1 red bell pepper, cored, seeded, coarsely chopped
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 cups tomato juice or water
1 tablespoon sugar
1 tablespoon Spanish paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry wine vinegar
1/2 cup extra-virgin olive oil
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 lemon, juiced

Garnishes:
Chopped tomato
Chopped cucumber
Chopped bell pepper
Chopped onion
Chopped hard-cooked egg
Lemon wedges

Soak bread in 1 cup water for 5 minutes, and then squeeze out excess water. Place bread in a blender or food processor; add tomatoes, cucumbers, bell pepper, onion, and garlic. Puree ingredients until almost smooth, leaving a little texture.

Pour vegetable mixture into a large bowl; stir in tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate soup for at least 2 hours until very well chilled; flavors will develop as it sits.

Season gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
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Old March 1, 2006   #8
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Thai Tomato Soup

1 1/2 tsps canola oil
1 cup chopped onion
1 1/2 Tbls fresh ginger, minced, peeled
2 garlic cloves, minced
1 1/2 cups water
1 (28-oz) can diced tomatoes, undrained
2 tsps sugar
1 tsp chile paste with garlic
1/4 tsp salt
1/3 cup light coconut milk
6 lime wedges

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Add ginger and garlic; sauté 2 minutes. Add water and tomatoes. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in sugar, chile paste, and salt. Remove from heat; let stand 5 minutes.

Place one-half of tomato mixture in a blender; process until smooth. (or use a stick blender) Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed mixture to pan. Stir in coconut milk; cook over medium heat 2 minutes or until thoroughly heated. Serve with lime wedges. Serving size: about 3/4 cup

CALORIES 64; FAT 1.9g; PROTEIN 1.4g; CARBOHYDRATE 11.6g; FIBER 2.5g; CHOLESTEROL 0.0mg; SODIUM 284mg; CALCIUM 29mg.

"Cooking Light, MARCH 2005"
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Old March 9, 2006   #9
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Andalusian Gazpacho
from "La Cocina de Mama"

2 1/2 lbs very ripe tomatoes, cored and quartered
2 garlic cloves, coarsely chopped
1 medium red bell pepper, cored, seeded and diced, plus more for garnish
1 (2" thick) slice firm French-style bread, crust removed
2 Tbls sherry vinegar
2 tsps salt
1/2 tsp ground cumin
1 tsp sugar
1/2 cup extra virgin olive oil

Place half the tomatoes, garlic, pepper, bread, vinegar, salt, cumin and sugar in a food procesor. Process until no large pieces remain. With motor running, add remaining tomatoes. Gradually add oil and process until smooth. Pass through a food mill or strainer, pressing with the back of a ladle to extract as much liquid as possible. Discard solids.

Chill several hours or overnight. Taste and add more vinegar or salt if needed. Serve with chopped red pepper, tomato and cucumber if desired.
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Old April 20, 2006   #10
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Rich and Creamy Tomato Basil Soup
from Allrecipes.com
4 servings

4 tomatoes, peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree tomato mixture along with basil leaves; return puree to stock pot. Place pot over medium heat, and stir in heavy cream and butter. Season with salt and pepper and heat, stirring until the butter is melted. Do not boil.
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Old April 21, 2006   #11
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Foster's Creamy Tomato Dill Soup

2 Tbl olive oil
2 Tbl butter
1 large yellow onion, diced (about 2 cups)
2 carrots, peeled and diced
2 celery ribs, diced
1 (28-ounce) can chopped tomatoes
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
2 tsp salt
2 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
1 Tbl plus 2 tsp dried dill leaves
2 Tbl chopped fresh parsley
1 cup heavy cream

In a large saucepan, heat olive oil and butter over medium-low heat. Add onion and cook, stirring frequently, 10 to 12 minutes or until lightly browned. Add carrots and celery, and saute for another 10 minutes or so. Add chopped tomatoes, crushed tomatoes, vegetable broth, salt, black pepper, red pepper and dill, and stir to combine. Bring to a low boil, reduce heat and simmer uncovered for 45 minutes, stirring occasionally.

Remove from heat, and stir in parsley and heavy cream. Serve immediately or store refrigerated in airtight container until ready to serve. Reheat over low heat, stirring constantly.

To make a lighter version of this soup, substitute whole milk for heavy cream, or omit cream entirely.

Makes 8 servings.
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Old April 23, 2006   #12
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Not Your Mom's Tomato Soup

This tomato soup is punched up with orange zest, cumin, and red pepper flakes. It goes well with a rustic loaf of bread.

1 tablespoon olive oil
3 cups onions, roughly chopped
1 tablespoon orange zest
2 tablespoons minced garlic
1 tablespoon cumin
1 teaspoon dry basil
1 teaspoon crushed red chili flakes
5# stewed canned tomatoes
1 1/2 lbs. crushed tomatoes canned
1 1/2 lbs. tomato paste
1/2 gallon vegetable stock

Heat oil in a large stock pot over medium heat. Add onion, orange zest and garlic and saute for 5 minutes or until the onions are translucent. Add all dry seasonings and saute for anther minute. Add vegetable stock and all tomato products. Reduce heat to a simmer and cook for 30 minutes.

Remove from heat and let cool. Once soup has cooled, puree in a blender until smooth (or use a stick blender in stock pot, being careful not to splash hot soup). Return to heat and cook for another 10 minutes over a low heat.

Servers 12 - 14
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Old April 23, 2006   #13
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Turkey Tomato Soup

4 lbs tomatoes, seeded, chopped (about 8 large tomatoes)
3 medium green peppers, chopped
2 cans (14 1/2 oz. ea.) chicken broth
1 1/2 tsp beef bouillon granules
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp pepper
3 cups cooked turkey, cubed
3 cups cooked elbow macaroni
minced fresh basil, optional

*(I'd add chopped onions, maybe some diced carrots and either smoked paprika powder or chipotle peppers or powder but I like spicy)

In a large saucepan, combine everything but the turkey and pasta. Bring to a boil; reduce heat, cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired. Makes 12 servings (3 qts.)

*For a nice variation, you could use cooked rice instead of the pasta.
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Old April 23, 2006   #14
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Italian Tomato Bisque

2 pounds roma tomatoes
1 medium onion, sliced thinly
1 tablespoon butter
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh basil, chopped finely
1/2 pint half and half
1 cup milk
2 tablespoons chives, chopped
1/2 cup dry red wine (optional)

Blanch tomatoes until skin comes loose, then skin, seed, and chop coarsely. Saute onion in butter a few minutes, then add all ingredients except milk and cream. Simmer for about 25 minutes, and remove cloves.

Transfer to a blender or food processor, and puree (or use a stick blender). Add half and half, and milk. Heat up in sauce pan and sprinkle chives on top before serving.
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Old April 23, 2006   #15
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Creamy Tomato Bisque with Lump Crabmeat and Basil


3 large ripe tomatoes, chopped (1-1/2 cups)
1/3 cup extra virgin olive oil
1 small onion, chopped (1/3 cup)
1 teaspoon minced garlic
1/2 cup flour
3 cups chicken broth
3/4 cup fresh basil, chiffonade cut*
4 cups tomato sauce
2 cups tomato juice
1 cup half and half or whipping cream
1 tablespoon sugar
1/2 teaspoon salt to taste
white pepper to taste
8 ounces lump crabmeat

*Chiffonade: roll leaves in sheath, from tip to stem, then cut into thin strips.

Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes and cut in halves. Seed and coarsely chop and set aside.

Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour and whisk over low heat 3 to 5 minutes; do not brown. Whisk in chicken broth, removing all lumps.

Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary.

Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat. 8 cups
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