Oct 11, 2007 -
Roasted Tomato Soup
From Bobby Flay
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream
Preheat oven to 325 degrees F.Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.Add the roasted tomatoes, garlic, and the juices that have accumulated.
- 1 Comment
Jul 17, 2008 -
One thing I have noticed about living in different countries is what is easy to find and inexpensive in one place, may not be in another.
While in the UK and USA, cream of tomato soup is pretty easy to find pre-made and inexpensive, I find it is not the case in the smallish town where I live in Finland. Prepackaged soup (not powdered) is not necessarily that cheap.
- 15 Comments
Feb 21, 2008 -
Florentine Tomato Soup
Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.
I sometimes throw some carrot in as well, to take away the acidity.
Original recipe yield: 5
Prep Time:
10 Minutes Ready In:
25 Minutes
Cook Time:
15 Minutes Servings: 5
1 teaspoon olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 cups water
1 tablespoon minced fresh basil
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed
1.
- 7 Comments
Sep 08, 2008 -
Have one bowl of this soup and you'll get nearly three quarters of your daily requirement for vitamin C.
Ingredients:
4 large tomatoes, cut into chunks
1 1/2 tsp salt, plus extra for tomatoes
Parchment paper 3 tsp olive oil, divided
1 leek, thinly sliced
1/2 medium onion, diced
4 cloves garlic, sliced
1/4 cup red wine
2 sprigs oregano
1/4 cup plus
2 tbsp chopped flat-leaf parsley
1/4 lb (1 1/2 cups) shelled beans (such as fava, lima or cranberry)
1/4 lb (3/4 cup) flat romano beans, cut into 1-inch lengths
1/4 tsp cayenne pepper
1/4 lb squid, thinly sliced
1 clove garlic, finely chopped
4 slices crusty bread
1 clove garlic
Directions:
Heat oven to 375˚.
Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes.
- 1 Comment
Jan 30, 2007 -
Every now and then we need something soothing and delicous after a hard day of work, or school in my case! Everyday my mom makes me and my family soup, for everyday of the week there is a specifique soup. Today is Tuesday and Tuesday is Tomato Soup day!
- 11 Comments
Feb 29, 2008 -
INGREDIENTS
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins
DIRECTIONS
Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour.
- 3 Comments
Jan 29, 2008 -
I came up with this when my sweetie was sick. It's not exactly rocket science, in fact, it's probably just putting a fun name on something people already do, but hey, somebody might want to make it. So, here it is: Grilled Cheese Soup.
- 16 Comments
Oct 15, 2009 -
A couple weeks ago I went to lunch at a deli down the street from my work and had the most delicious Tomato Gorgonzola soup. I decided to try and make it myself. I scoured the internet for a recipe and ended up mixing several together to make this one.
- 4 Comments
Apr 16, 2008 -
(The food, not me.)
I had a slight money freak-out yesterday after paying $3.99/gallon for gas for the truck. I was going to make a huge batch of fried chicken (yum), but decided I didn't want to fork out any more money. So last night's menu was grilled ham & cheese and tomato soup.
- 4 Comments
Apr 04, 2007 -
Tomato Lentil Soup
adapted from the New Basics Cookbook
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped celery
2 large cans Roma tomatoes (28 oz. each)
6 cups low sodium, non-fat chicken broth or veggie stock
2 cups dried lentils (rinsed)
1 cup chopped fresh Italian parsley
1 cup dry red wine
4 cloves garlic, finely minced
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 cup balsamic (or red wine vinegar)
Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.
Purée tomatoes with their juice in a blender or food processor, and add to veggies.
Add chicken (or veggie) stock and lentils. Bring to a boil.
- 0 Comments