Does anyone have Rachel Ray's Tomato Soup recipe?

Question

I saw the ending of Rachel Ray's show approximately 2 weeks ago, and she was preparing a Tomato Soup.(not creamed) and it has tomato paste in. I have searched the web for 2 days now, and still cannot find it. Can anyone help me? Thank You

Answer 1

Try this: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28704,00.html . The recipe has tomato paste in it.

Answer 2

Did you mean this instead of Tomato Soup?

The episode aired 8-15
The Big Dipper: Simple Marinara Dipping Sauce Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Creature Feature
Yield: 2 cups

Serve this as a dipper or topper.

1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper

Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

Answer 3

2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, coarsely chopped
1 teaspoon crushed red pepper flakes
4 cups chicken broth
One 28-ounce can peeled tomatoes, coarsely chopped, and their juice
1 teaspoon ground cumin
1/2 teaspoon salt
Juice of 1/2 lime
Seven 6-inch corn tortillas, torn into small pieces
2 tablespoons chopped cilantro (optional)







1. In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
2. Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.
3. In a blender, puree the soup in batches. Garnish with cilantro and serve.

Answer 4

2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish, recipe follows

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Soup Toppers:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.

Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute

Answer 5

Go to http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19796,00.html