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Tomato Heart Soup

Tomato Heart Soup


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You're going to love this delicious and simple roasted tomato soup with a heart shaped parmesan crisp.MORE+LESS-

Updated September 18, 2017

5

Roma tomatoes, cut into wedges

2

cloves garlic, in their skins

2

tablespoon extra-virgin olive oil

1

tablespoon smoked paprika

1

pinch coarse salt and freshly ground pepper (for roasting tomatoes)

2

cans (14.5 oz) Muir Glen™ Organic Tomatoes Fire Roasted

1

pinch coarse salt and freshly ground pepper to taste (for soup)

1

cup freshly grated Parmesan cheese

2

leaves fresh basil, torn

Hide Images

  • 1

    Preheat oven to 500°F. Toss the tomato wedges and garlic with the oil, smoked paprika and a pinch of salt and pepper on a rimmed baking sheet. Roast for 20 minutes.

  • 2

    Squeeze the garlic out of their skins and toss them into a food processor with the 2 cans of fire-roasted tomatoes and the roasted Romas. Blitz until pureed.

  • 3

    Pour pureed tomatoes into a saucepan and simmer until heated through, 10 minutes. Season with a pinch of salt and pepper.

  • 4

    In the meantime, heat a good non-stick pan over medium-low. Place the heart-shaped cookie cutter on the pan and sprinkle in 1/4 cup of the grated cheese, filling up the heart space. Once the cheese starts to melt and brown, remove the cookie cutter. Cook the cheese for about a minute. Flip and cook 1 more minute, until crisp. Remove from pan and set aside. Repeat 3 more times.

  • 5

    Serve tomato soup garnished with the Parmesan heart crisps and fresh basil.

No nutrition information available for this recipe

More About This Recipe

  • Oh hi, delicious and simple roasted tomato soup. Will you be mine?LOVE. LOOOOVE. Love.I'll tell you what I diddly dang love. Soup. I love soup. I am so serious about loving soup.I love tomato soup. Roasted tomato soup. A roasted tomato soup that tastes like the wings of salvation. A roasted tomato soup that calls for only a few ingredients that you can actually pronounce. A roasted tomato soup that comes together so fast you're still left with ample amounts of time to craft Valentine gifts out of dumpster dive finds.Oh that's just me? Oh.True love makes people weird. What can I say?Grab ze goods. 2 cans of Muir Glen's fire-roasted diced tomatoes, 5 romas, garlic and smoked paprika. The basil is for garnish, but I included it here so you would think it was pretty.Ladle into bowls and serve with your homemade crisps! And the basil. Can't forget the basil. Did you fall in love yet?Because I just did. WITH SOUP. I need a life.

Tomato and Rice Soup

I’ve made lots of variations of tomato soup over the past year or two, but the addition of brown rice takes it from a side dish to the main dish. This is also a very economical soup, as all of the ingredients are quite inexpensive. If you’re making a large batch for a group, and you’re on a budget, try this one out.

Just a few pantry staples can be transformed into delicious tomato soup while your rice cooks at the same time.

Once the rice is ready, you simply mix it together and serve!

The rice really makes this soup a lot more filling than traditional tomato soup, but you could still serve it with a grilled cheese on the side if you like!


  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 1 (28 ounce) can whole peeled tomatoes, with juice
  • 1 (14 ounce) can whole peeled tomatoes, with juice
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • ½ cup half-and-half (Optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley) cook, stirring, until fragrant, about 10 seconds.

Stir in canned tomatoes (with juice). Add broth bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.

Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Ingredient Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called &ldquono-chicken&rdquo broth, it can be found with the soups in the natural-foods section of most supermarkets.


  • 1 venison heart
  • 1 cup peas
  • 2 carrots, sliced
  • 6 to 8 asparagus stalks, finely chopped
  • 1 can tomato soup
  • Handful mushrooms, sliced
  • 1 mild white onion, finely diced
  • 1 celery stick, sliced
  • Black pepper, to taste

1. Place heart in small slow cooker. Cover with water, any broth of your choice, or two cans condensed cream of mushroom soup mixed with water to make about 6 cups liquid. Cover, and cook on low for 6 hours. Chill heart, and then chop into bite-sized pieces.

2. Steam peas, carrots, and asparagus on stovetop to desired softness. Remove from heat and drain.

3. Heat tomato soup on stovetop until warm. Add 1 can of water or milk to prepare, depending on preference.

4. Add chopped heart, mushrooms, onion, celery, and cooked vegetables, and bring to a boil.

5. Add black pepper to taste. Serve with homemade bread.


Recipe Summary

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 1 (15 ounce) can Italian-style diced tomatoes
  • 1 cup vegetable broth
  • ½ cup chopped roasted red bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon herbes de Provence
  • salt and ground black pepper to taste
  • ¾ cup nonfat half-and-half
  • ½ cup grated Parmesan cheese

Heat olive oil in a large pot over medium heat. Add onion and garlic cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper reduce heat and simmer, covered, until flavors combine, about 20 minutes.

Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon puree until smooth.

Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture stir slowly until blended. Stir in Parmesan cheese before serving.


Tomato basil soup paired with a crispy grilled cheese is my go-to comfort meal on a gloomy day. I love to cut my grilled cheese into squares and serve it on top with some fresh chopped basil. SO delicious!

This tomato soup is super creamy and full of flavor. The fresh sauteed basil and oregano add a wonderful fragrant taste, while the roux, parmesan and half and half give it the perfect thick consistency. You can even sneak in extra veggies, similar to how I did in my tomato basil cauliflower soup.

We also love to serve this homemade tomato soup in a bread bowl or topped with some crispy homemade croutons or cornbread croutons. And don’t forget the shredded cheese! Because everything is better with cheese, right?? )


Creamy Tomato Basil & Cauliflower Soup

Whenever we’re trying to eat more veggies, this cauliflower and tomato soup recipe is always a go-to. It’s super simple to make and has tons of flavor. Other veggie-filled favorites are minestrone, cheeseburger soup and hearty vegetable soup.

If you’re craving a comforting soup recipe as much as I am this time of year, this dish is perfect for you. This tomato-basil and creamy cauliflower soup is the perfect bowl of soup to warm up to on a chilly night. It’s so thick and creamy and full of flavor, you’ll love it!

One of my favorite restaurants has the best tomato basil soup and the best cauliflower soup. When I go there, I like to put half of each in a bowl and mix them together. That’s where the inspiration for this cauliflower tomato soup comes from.

I tried to keep it light and healthy for us, so instead of using heavy cream like most tomato soups do – I used greek yogurt to help make it rich and creamy. The end result was so delicious!


Recipe: Hearty Tomato, Bean + Veggie Soup

This vegetable soup recipe is healthy, delicious and easy to make. Team this soup with some crisp winter apples or pears and a serving of low-fat Cheddar cheese, and you’re ready for company. You can also make a double batch and freeze half for another meal.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

2 teaspoons extra virgin olive oil
½ pound leeks, trimmed, split in half lengthwise, and well rinsed
1 medium white onion, chopped
½ pound carrots, thinly sliced on the diagonal
2 large celery ribs, thinly sliced on the diagonal
2 tablespoons dried lentils, rinsed and picked over
2 tablespoons dried split peas, rinsed and picked over
2 tablespoons dried small white beans, rinsed and picked over
1 teaspoon dried thyme
½ teaspoon freshly ground pepper
2 quarts fat-free, reduced sodium chicken or vegetable broth
One 14½-ounce can no-salt-added plum tomatoes, drained and coarsely chopped
¼ pound spinach, touch stems discarded

Preparation

  1. In a large soup pot, heat the oil over medium-low heat. Thinly slice the leeks and add them to the pot along with the onion. Cook, stirring, until the vegetables wilt, about 5 minutes.
  2. Add the carrots, celery, lentils, peas, beans, thyme, pepper and broth. Bring to a boil. Reduce the heat and simmer, covered, for 45 minutes, stirring occasionally.
  3. Stir in the tomatoes and continue to simmer, covered, for another 15 minutes, until the white beans are tender.
  4. Stir in the spinach and simmer, uncovered, until wilted, about 3 minutes.
  5. Ladle into soup bowls and serve.

Nutritional information

Calories: 130 calories
Total Fat: 3 g
Saturated Fat: 0.5 g
Protein: 9 g
Carbohydrates: 21 g
Dietary Fiber: 5 g
Cholesterol: 0 mg
Sodium: 130 mg
Potassium: 120 mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


Recipe: Tomato Soup With Chickpeas and Lentils

This hearty tomato soup with chickpeas and lentils is seasoned with Indian spices and peanuts. With all the flavor, you won’t miss the meat!

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 large sweet onion, chopped
½ teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 can low sodium tomato soup
3 cups water
1 cup lentils, rinsed (remove any foreign pieces, like stones)
1 can (15.5 ounces) chickpeas, rinsed and drained
1 can (14.5 ounces) diced tomatoes
6 tablespoons peanuts, chopped

Directions

  1. In large slow cooker, add all ingredients, except peanuts. Turn slow cooker to low and cook for a minimum of 6-8 hours. Cook’s note: May also cook on top of stoveby boiling and then simmering for an hour.
  2. To serve: On top of each serving, sprinkle with 1 tablespoon chopped peanuts

Nutrition information

Calories 300
Total fat 7g
Saturated fat 1g
Trans fat 0g
Cholesterol 0mg
Sodium 330mg
Total Carbohydrate 46g
Fiber 7g
Protein 16g

Recipe provided by Digestive Disease Health Team Dietitians

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


How to Prepare Tasty Rich & creamy Tomato Basil soup

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The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for this. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to lead a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically believe that healthy diets call for a great deal of work and will significantly change the way they live and eat. Contrary to that information, people can alter their eating habits for the better by making several simple changes.

You can make similar changes with the oils that you use for cooking your food. Olive oil has monounsaturated fat which can help to reduce bad cholesterol. It also is a good source of vitamin E which is beneficial for your skin, among other things. If you currently are consuming lots of fresh fruits and veggies, you may want to think about where you’re buying them and if it’s the best source. If at all possible, try to buy organic produce that has not been sprayed with harmful chemicals. Searching for a local supplier of fresh vegetables and fruits will give you the option of consuming foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before it is sold.

Therefore, it should be quite obvious that it’s not hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to rich & creamy tomato basil soup recipe. To cook rich & creamy tomato basil soup you need 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Rich & creamy Tomato Basil soup:

  1. Use 6 of vine tomatoes – peeled and diced.
  2. Get 4 cups of tomato juice or Heinz sifted tomato.
  3. You need 21 leaves of fresh basil.
  4. Provide 1 of clover garlic.
  5. Get 300-350 g of heavy whipping cream.
  6. Prepare 100 g of real butter.
  7. Use to taste of Salt and pepper.

Instructions to make Rich & creamy Tomato Basil soup:

  1. To peel off the tomato skin: Place a pot of water on the stove and let it come to a rolling boil. Place your bowl of ice water next to the stove so it is easily accessible. Rinse your tomatoes clean and remove any stems that are still attached. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite the stem side)..
  2. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes..
  3. Puree the chunks (about ½ cup) from the tomato mixture along with garlic and the basil leaves, and return the puree to the stock pot. Stir in one direction..
  4. Place the pot over medium/low heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil..

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