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Old August 11, 2008   #46
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Wow, I wish I had 3 lbs of tomatoes to make this! Soup weather is not too far off, is it?
Now an Oregon gal
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Old February 26, 2009   #47
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Default Tuscan Garbanzo and Sun Dried Tomato Soup Recipe

This is a hearty and filling winter soup.
Tuscan Garbanzo and Sun Dried Tomato Soup Recipe

1 cup medium pasta shells
1 1/2 tbsp olive oil
1 small white onion, chopped
6 garlic gloves, sliced
2 tsp dried rosemary or 3 tbsp fresh rosemary
1 bay leaf
1/2 tsp dried red pepper flakes
1/2 cup julienned sun-dried tomaotes in oil, drained
1 medium carrot, chopped
2 16 ounce cans garbanzo beans, drained and divided
2 tbsp grated Parmesan or Pecorino Romano cheese
salt and pepper to taste

Cook pasta according to directions. At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and garbanzo beans reserving 1 cup whole beans.

Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes. Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick
"If I'm not getting dirty, I'm not having a good time."
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Old August 15, 2009   #48
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Came across this recipe while surfing - looks delicious but have yet to try - was thinking my Crnkovic Golds would be perfect

Golden Gazpacho With Feta
· No Cook
· Quick & Easy

· 3 pounds yellow tomatoes (about 6), cut into large pieces
· 1 yellow bell pepper, cut into large pieces
· 2 tablespoons red wine vinegar
· kosher salt and pepper
· 4 ounces feta, crumbled (1 cup)
· 1/2 cup fresh basil leaves, torn
· 1/4 cup pine nuts
· 2 tablespoons extra-virgin olive oil
· 1/2 pound thinly sliced prosciutto and/or salami (optional)
· 8 bread sticks (optional)

· 1Working in batches, puree the tomatoes and bell pepper in a food processor and transfer to a large bowl.
· 2Stir in the vinegar and 1 1/2 teaspoons salt. Divide among serving bowls and top with the feta, basil, pine nuts, oil, and 1/4 teaspoon pepper.
· 3Serve with the prosciutto, salami, and bread sticks, if desired.

By Sara Quessenberry and Kate Merker, August 2008
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Old August 16, 2009   #49
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Yummy.......both sound great!
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Old July 12, 2010   #50
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What to do when it rains first time in 6 weeks - pick tons of cracked tomatoes and make a soup!

This one is easy to make:


4 Cups of chopped tomatoes
1 Onion, finely chopped
1/2 Bell Pepper chopped
2 Cups of chicken broth (or stock)
1/2 Stick of butter
2 Tbs of olive oil (can be any other vegetable oil)
1/3 Cup of flower
3 Cloves
2 Bay leafs
Salt/Pepper to taste
1/4 Cup of Half and Half (or heavy whipping cream - at serving)


- In the large, heated pot, add bell peppers, olive oil and onions, sweat the onions just until translucent
- Add tomatoes, cloves, bay leafs, broth/stock, bring to a boil and simmer for 20 min.
- Pour the mixture into the blender, and pure it until uniform
- In same cooking pot (now empty) add butter, melt it, add flower (making a rue), keep whisking until the color is light golden brown.
- Carefully poor tomato mixture (a little at first) back int the pan, whisk well, and add the rest of the mixture.
- Cook (stirring occasionally) for 10 min on medium heat (or until it comes to a boil)
- Serve and enjoy (about 1 Tbs of half and half slowly poured into the center of the bowl)

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Old July 20, 2010   #51
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Thank you Duh Vinci, this looks great!
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Old August 13, 2011   #52
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Roasted Tomato Soup
The Washington Post, August 12, 2009

Top Tomato 2009
Course: Soup
Features: Healthy
For Washington resident and Tennessee native Shelby Thompson, this soup evokes summer memories of her and her Granddaddy Bill eating warm tomatoes out of hand, straight from the farmers market, with a pinch of salt added after the first bite -- although she says she has added "an adult twist."
Serve warm or cold, with toasted bread or a grilled cheese sandwich.
4 servings
Olive oil
4 medium tomatoes (about 1 3/4 pounds)
Freshly ground black pepper
2 tablespoons balsamic vinegar, plus more to taste and for optional sprinkling
1-inch piece peeled ginger root, grated or minced
1 poblano pepper, stemmed, seeded and finely chopped
2 or 3 medium cloves garlic, minced
1/2 cup Rioja or other spicy red wine
1/2 cup water

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, then coat the foil lightly with oil.
Core the tomatoes. Cut them in half, then cut each half into 4 wedges, placing them on the foil as you work. Sprinkle lightly with salt and pepper and drizzle with oil. Roast for 20 minutes, then turn the pieces over and roast for 20 minutes. If desired, sprinkle balsamic vinegar over the tomatoes for the last 20 minutes in the oven.
Meanwhile, heat a few teaspoons of the oil in a large saute pan or skillet over medium heat.
Add the ginger, chopped poblano pepper and 2 cloves' worth of the garlic. Cook, stirring often, for about 5 minutes, until they have softened, taking care not to burn the garlic or ginger.
Add the 2 tablespoons of balsamic vinegar (or more to taste), the wine, water and 1 or 2 teaspoons of oil; stir to mix well. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes.
Transfer 1/3 of the roasted tomato pieces to a blender. (If they are hot, you may wish to remove the center knob in the blender lid and place a dish towel over the opening; that will prevent steam from causing the lid to pop off.) If desired, add the remaining chopped garlic. Pulse until chunky, then add to the pan or skillet.
Transfer the next 1/3 of the tomatoes to the blender, along with a little of the cooking liquid from the pan or skillet. Puree until almost smooth, then transfer to the pan or skillet and stir to combine. Repeat with the remaining roasted tomatoes and more of the cooking liquid; puree until smooth, then add to the pan or skillet.
Cook the soup, stirring occasionally, for about 10 minutes, until heated through but not bubbling. If the soup is too chunky, return batches to the blender and puree to the desired consistency.
Divide among small individual bowls. Serve with a sprinkling of Parmesan cheese.

Recipe Source: From Top Tomato 2009 finalist Shelby Thompson of Washington.
Tested by Bonnie S. Benwick for The Washington Post.

Information per serving
Calories: 45
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 45mg 2
Total Carbohydrates: 6g 2
Dietary Fiber: 1g 4
Sugar: 2g
Protein: 1g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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Old August 13, 2011   #53
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I don't eat a lot of soup, but when I do crave it, this is my go-to recipe. It's from Dan Barber of New York's Blue Hill and it's one of my all-time favorite recipes, ever. I can't get enough of this soup during the fall and winter months. I hope you enjoy it as much as I do.

Smoked Tomato Soup
(makes 1 quart)

1/4 cup apple, pecan, or hickory wood chips (1/2 in. or smaller)
10 large plum tomatoes (about 2 1/2 lbs.), halved and seeded, 8 coarsely chopped
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
1 large leek, halved lengthwise & thinly sliced crosswise
1 1/2 teaspoons coriander seeds
2 garlic cloves, smashed
2 bay leaves
1 teaspoon finely grated fresh or drained bottled horseradish
1 cup chicken stock or canned low-sodium broth
Pinch of sugar
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper
Small basil leaves, for garnish

1. Scatter the wood chips in a medium cast-iron skillet and cover the skillet tightly. Heat the chips over moderately high heat until they're smoking. Put the four tomato halves on a rack (I use a round, metal baker's rack) and set the rack in the skillet. Cover and let the tomatoes smoke for 2 to 3 minutes, or until barely softened. Transfer the tomatoes to a plate and let them cool slightly. Peel them.
2. In a large saucepan, heat the olive oil until shimmering. Add the onion and the leek and cook over moderate heat, stirring frequently, until the vegetables are softened but not browned (about 10 minutes). Add the coriander seeds, garlic, bay leaves and horseradish and cook until fragrant, about 2 minutes. Add the chopped tomatoes, chicken stock and sugar. Cover the pot and cook over moderate heat until the tomatoes are softened, about 10 minutes. Discard the bay leaves.
3. Puree the soup with the butter and smoked tomatoes until smooth (if you don't have a large capacity blender, work in batches). Strain the soup into a clean saucepan; season with salt and pepper. Serve the soup in bowls, garnished with the basil leaves.

Courtesy of The Urban Comfort blog
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Old August 13, 2011   #54
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Spicy Cashew Tomato Soup
posted by Annie B. Bond Jan 17, 2005 11:45 pm

Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).
If you’re looking for an irresistible soup with spicy warmth and nutty sweetness, look no further. This colorful delight is all that and more: it’s also loaded with cancer-fighting lycopene and lots of antioxidants. Perfect to cook for your flame or your family, this is one soup that loved ones will ask for again and again–about as far from the canned stuff as you can imagine. A tasty, healthful, and romantic treat:

1 1/2 cups cashews
28-ounce can whole peeled tomatoes

1 teaspoon cumin seed
1 teaspoon fennel seed

1 teaspoon coriander seed

1 Serrano chili

1 tablespoon olive oil

1 medium yellow onion, diced

3 stalks celery, diced

2 cloves garlic, minced

Juice of 1/2 lime or lemon

Salt to taste

Pinch or two of cayenne (optional)

Curry powder (optional)

Cilantro leaves or flat-leafed parsley, for garnish

1. Blend cashews with 3 cups of water in a food processor or with an immersion blender. (Smallish chunks will remain.) Blend or chop whole tomatoes with their juice.
2. Grind cumin, fennel, and coriander in an herb mill or clean coffee grinder.
3. Mince the green chili, being careful not to touch your eyes, mouth, or skin while doing so. Discard the seeds if you want less heat. Wash hands thoroughly when done.
4. Heat oil in a heavy-bottomed soup pot and saute onion for 3-4 minutes, then add celery and continue cooking. When celery has softened, add the garlic, green chili, cumin, fennel, and coriander. Cook another minute or two before adding the tomatoes and cashews. Simmer for 10-15 minutes, being careful not to burn the cashews on the bottom of the pot. Add the lime or lemon juice along with salt to taste, and adjust the seasoning with optional spices, if you wish.
5. Serve garnished with cilantro or parsley.
Serves 4-6.

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Old August 13, 2011   #55
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Default Armenian Lamb and Vegetable Soup

Armenian Lamb and Vegetable Soup

(Echmiadzin Bozbash)

A robust mélange of meat, vegetables, and herbs – almost a stew

1 pound lean lamb shoulder, cut into 1-inch cubes
8 cups water
1 small onion, finely chopped
2 tablespoons butter
2 medium potatoes, peeled and cubed
1 ½ cups cubed eggplant
1 cup diced green pepper
1 ½ cups green beans, trimmed and halved
1 cup okra, washed and trimmed of stem ends (optional)
2 medium tomatoes, peeled, seeded, and chopped
Salt to taste
3 tablespoons finely chopped fresh basil or a mixture of basil, coriander, and parsley

Combine the lamb and water in a large, heavy casserole.
Bring to a boil, cover, and simmer 45 minutes.
Skin off any scum that rises to the surface.
Remove the meat from the broth.
Strain the broth and return it to the casserole.

In a skillet sauté the onion in the butter until soft but not browned.
Add the meat and continue to sauté until the meat and onion are lightly browned.
Add to the broth with the potatoes, eggplant, green pepper, green beans, and okra.
If necessary, more water may be added.
Cover and cook 15 minutes.
Add tomatoes, salt, and basil and cook 15 minutes or until the meat and vegetables are tender.

Serves 4

Zana’s Notes: I’ve made this a number of times. But I brown the meat before creating the broth, and lightly sauté the vegetables before adding to the broth. This seems to add more flavour.
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Old August 15, 2011   #56
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Blood Chilling Gazpacho

Vampires might not approve of this garlicky chilled soup made with tomatoes, celery and fresh herbs, but everyone else will love it.

From Love at First Bite: The Complete Vampire Lover’s Cookbook by Michelle Roy Kelly & Andrea Norville, Copyright © 2010, F+W Media, Inc. Used by permission of Adams Media, an F+W Media, Inc. Co. All rights reserved.

6 large ripe tomatoes, chopped
1 small red onion, chopped
1 cucumber, peeled and chopped
1 green pepper, seeded and chopped
2 cloves garlic, peeled and chopped
1 stalk celery, chopped
1/4 cup fresh parsley
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Worcestershire sauce
1 teaspoon sugar
3 cups tomato juice
1 large avocado, finely diced

Yield: 8 Servings


Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until pureed.
Strain mixture through a course sieve into a glass bowl or pitcher. Press to extract all the juices. Stir in the tomato juice, cover and refrigerate until well-chilled.
Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.
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Old August 16, 2011   #57
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Caribbean Potato Soup Recipe

An interesting blend of veggies including okra, kale and black-eyed peas go into this bright and hearty soup. No kale on hand? Use spinach instead.—Crystal Bruns, Iliff, Colorado

This recipe is: Contest Winning & Quick

6 Servings
Prep/Total Time: 30 min.


2 medium onions, chopped
2 teaspoons canola oil
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups vegetable broth
2 cups cubed peeled sweet potato
3 cups chopped fresh kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup canned diced tomatoes, drained
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice


In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through. Yield: 6 servings.

Nutrition Facts: 1-1/2 cups equals 213 calories, 10 g fat (7 g saturated fat), 0 cholesterol, 954 mg sodium, 28 g carbohydrate, 6 g fiber, 5 g protein.

Caribbean Potato Soup published in Simple & Delicious October/November 2010, p35

Zana's note: I'd suggest swapping out the cans of diced tomatoes and peas with fresh - I've also added other beans and various hot peppers that were on hand with this soup. Adjust "heat" if adding, as per your personal taste/tolerance.
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Old August 18, 2011   #58
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Taco Soup (Serves 4)

Lunch or dinner can be served almost as quickly as you can open five cans. You'll find that you may utilize any type of prepared chili, from vegetarian to turkey, or go with the traditional beef. Of course, a cup or two of your own chili taken from the freezer works just as well.

1 package Taco Seasoning Mix
1 can prepared Chili
1 can Corn, drained
1 can Diced Tomatoes, drained
1 can Black Olives, sliced
1 cup Water
1 cup Nacho Chips, crushed
1 cup Cheddar Cheese, grated
Salsa and Sour Cream for garnish

Simply combine the taco seasoning mix with the prepared chili, corn,
tomatoes, black olives, and water in a soup pot over medium heat. Stir to combine all the ingredients, then bring the mixture to a boil.

To serve, ladle portions into soup bowls and top with a handful of crushed nacho chips and grated cheddar cheese. Spoon a bit of salsa and sour cream on top, too, if desired.

You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of re-fried beans and warm tortillas.
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Old August 28, 2011   #59
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Bean Okra Tomato Soup

1 Cup Beans, dried, navy, rinsed (or whatever kinds you prefer)
6 Cup Water
1 Ham bone
2 Large Ripe tomatoes, peel and chop
1 Large Onion, chopped
3/4 Pound Okra
Salt & pepper to taste

• In a kettle, Dutch oven, etc. bring the beans and water to a boil; boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour.
• Add ham bone, tomatoes, and onion.
• Bring to a boil, cover and simmer 1 to 1 1/2 hours or until beans are tender.
• Add okra and simmer 15 minutes longer.
• Remove bone, cut off any meat and add meat to soup to reheat.
• Season with salt and pepper to taste.
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Old August 28, 2011   #60
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Spinach and Tomato Soup

1 Onion, Chopped
2 Tsp Garlic, Minced
2 Tbsp Olive Oil
4 Cups Chicken Stock
1/2 Cup Orzo
3 Tomatoes, Diced
1 Lb Fresh Spinach (or 10 Oz frozen), Chopped
1 Tbsp Fresh Basil, Minced
1/2 Tsp. Pepper
Grated Parmesan

• In a pot, heat the oil and sauté the onion and garlic until fragrant and translucent.
• Add the stock and bring to a boil.
• Reduce heat to medium low and add the orzo.
• Simmer for 10 minutes.
• Stir in the spinach and tomatoes.
• Simmer 5 minutes.
• Stir in the basil and pepper.
• Ladle into soup bowls and sprinkle with the Parmesan.
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