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Thread: Fresh Tomato Soup

  1. #1
    Join Date
    Mar 2011
    Posts
    20

    Fresh Tomato Soup

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    Just watched this on the food network and had to try it. OMG is it ever delicious. I only made 2 cups. Adjust as needed. For my amount I used:
    3 large tomatoes, 2tblsp tomato paste, 2 Fresh cloves crushed garlic, 1/2 red pepper seeded & sliced thin, 2 Tbsp minced red onion, 1/3 cup each dry white wine & reduced sodium chicken broth.

    prep the tomatoes by cutting in half cross ways, scooping out the seeds, turn the halves cup side down on the cutting board and giving them a smash to flatten. Cut into strips.

    2 Tbsp olive oil in a deep pot, add onion, garlic, peppers. Sauté for a few minutes then add tomatoes. Cook a few more minutes then add tomato paste, wine and broth. Salt and pepper to taste. Cover and simmer 10-15 minutes. Puree with emulsion blender. I left it a bit chunky.
    Last edited by She-Rah; 03-19-2011 at 12:47 PM. Reason: To add tomato paste

  2. #2
    Join Date
    Jul 2010
    Location
    Las Vegas
    Posts
    135
    Sounds yummy. I've been making this one from Sunny Anderson all winter. I sub chicken broth instead of veggie broth.
    Roasted Tomato Soup Recipe : Sunny Anderson : Food Network
    Food should be fun--Thomas Keller

  3. #3
    Join Date
    Mar 2011
    Posts
    20
    That sounds delicious too. Roasting veggies bring out so much flavor. I was going for the immediate gratification :-). But I'm getting ready to make a big batch now & I think I'll add the roasting step this time. I may also add some ingredients to end up with something more spaghetti sauce-like. Also making those meatballs from the member cookbook I downloaded. happy cooking!!

  4. #4
    Join Date
    Sep 2013
    Location
    South Africa
    Posts
    1
    Thank you MDA. I search google with health, food, fitness(and other) related questions and 7/10 time I come to your website. I have the primal blueprint and I appreciate the insights in each of the newsletters. But for today, thanks for the simply good recipe.

  5. #5
    Join Date
    Sep 2013
    Location
    TN
    Posts
    2
    yes,I appreciate the insights in each of the newsletters. But for today, thanks for the simply good recipe.

  6. #6
    Join Date
    Sep 2013
    Location
    Canada
    Posts
    9

    I also roast 6--8 tomatoes, one onion, one head of garlic. I sprinkle 1 tsp paprika and 1 tsp Italian seasoning plus olive oil. Then I puree it all in a blender with some beef, chicken or vegetable broth. (squeeze the garlic out of the cloves before pureeing)

  7. #7
    Join Date
    Jul 2012
    Location
    New Zealand
    Posts
    22
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    That sounds really good, and tomatoes are in season here so really cheap. I feel that coming on for dinner sometime this week

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