can i make healthy tomato soup at home??

Answer 1

Yes you can try the following

Tomato soup
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, crushed
3 plum tomatoes, roughly chopped
4 tbsp dry white wine
300ml/½ pint chicken stock
2 tsp olive oil, plus extra for drizzling
55g/2oz chorizo, cut into cubes
100g/3½oz baby spinach leaves
1 slice ciabatta

Method
1. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry until softened.
2. Add the garlic and cook for one minute.
3. Add the tomatoes and wine, turn up the heat and boil rapidly for two minutes.
4. Add the chicken stock and reduce the heat to simmer for five minutes.
5. In a separate frying pan, heat the 2 tbsp olive oil over a high heat and fry the cubed chorizo, until crisp.
6. Place the spinach into a bowl and pour over some boiling water to briefly cook and wilt. Drain and add to the soup.
7. Tear up bread roughly and mix into the soup.
8. To serve, transfer the soup into two serving bowls and garnish with fried chorizo and a drizzle of olive oil.

Or Roasted Tomato Soup with Puree of Basil and Olive Croutons

When you oven roast tomatoes something magical happens, the flavour is concentrated and the toasted edges also give a lovely flavour, making this the best tomato soup recipe ever.

3 lb (1.35 kg) ripe, red, firm tomatoes
about 1 oz (25 g) fresh basil
3 fat cloves garlic, unpeeled
4 tablespoons extra virgin olive oil, plus extra for dipping
1 large potato, about 6 oz (175 g)
2 rounded teaspoons tomato purée
1 dessertspoon balsamic vinegar
salt and freshly milled black pepper

For the croutons:
3 oz (75 g) ciabatta, crusts removed, cut into small dice
1 tablespoon extra virgin olive oil
1 level tablespoon black olive paste
Pre-heat the oven to gas mark 5, 375°F (190°C).

First of all, skin the tomatoes by pouring boiling water on them, leave for 1 minute exactly before slipping the skins off. Now, slice each tomato in half and arrange the halves on the baking tray, cut side uppermost. Place the garlic cloves on the tray as well, leaving their skins on. Then season everything with salt and pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about 2 tablespoons in all. Then finally top each one with a piece of basil leaf (dipping the leaf in oil first to give it a good coating).

Now pop the whole lot into the oven and roast for 1 hour or until the edges of the tomatoes are slightly blackened.

While the tomatoes are roasting, prepare the croutons by placing the bread cubes in a bowl, with the oil and the olive paste, then toss them around to get a good coating of both.

About 20 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with some salt and 1 pint (570 ml) of boiling water. Add the tomato purée then simmer for about 20 minutes.

When the tomatoes are ready, remove them from the oven, but leave it switched on. Arrange the croutons on a small baking tray and put them in the oven to bake for about 8 minutes using a timer. Now scrape the tomatoes and all their juices into a food processor, rescue the garlic cloves from the tray, and then simply squeeze the pulp to join the tomatoes and discard the skins. Then add the contents of the potato saucepan and whiz everything to a thick purée, not too smooth. If you want to, you can sieve the pips out, but I prefer to leave them in because I prefer that texture. The soup is now ready for reheating – very gently.

Just before serving the soup make the basil purée. Strip the leaves into a mortar, sprinkle them with half a teaspoon of salt, then bash the leaves down with the pestle. It takes a minute or two for the leaves to become a purée. Now add the remaining 2 tablespoons of olive oil and the balsamic vinegar and stir well. To serve the soup, pour it into warm serving bowls and drizzle the basil purée on the surface, then finally sprinkle on the croutons and serve with some ciabatta bread warmed through in the oven.

or Spicy tomato soup with pesto

1 tbsp olive oil
1 clove garlic, finely chopped
1 banana shallot, finely chopped
½ tsp dried chilli flakes
200g/7oz tinned chopped tomatoes
salt and freshly ground black pepper
For the pesto
25g/1oz basil
25g/1oz parsley
1 clove garlic
50ml/2fl oz olive oil
salt and freshly ground black pepper

Method
1. To make the soup, heat the oil in a small saucepan and fry the garlic and shallot until softened.
2. Add the dried chilli flakes and cook for a further minute. Add the chopped tomatoes and bring to a simmer. Cook for 5 minutes, mix with a hand blender and season with salt and freshly ground black pepper.
3. To make the pesto, place the basil, parsley, garlic and oil in a food processor. Blend to a smooth paste and season to taste with salt and freshly ground black pepper.
4. To serve, pour the soup into a warm bowl and spoon some of the pesto over
the top.

Answer 2

untill I was almost an adult i did,nt know there was any other kind of tomatoe soup. My mother canned her own tomatoes whole so that is what i use .2 large cans whole tomatoes .split each in 1/2 and squeeze the seeds out.save the juice of course.chop the tomatoes and place in pan with juice.while you,re doing the tomatoes saute 1 small onion and 2 garlic cloves minced small in olive oil,add to tomatoes heat untill bubbling. add 1tsp baking soda,stir down, add one can tomatoe paste and 4 cups milk turn down heat ,do not let boil just heat through and remove from heat if you prefer not to use milk, i,ve had good results with chicken broth, but if you like a thick soup you need to thicken with a little cornstarch disolved in a little water.or you can just disolve it in the chicken broth. some people like to run it through the processor for smoothness but i prefer it chunky.season to your taste,do not add salt untill you,ve tasted it .basil is good.

Answer 3

yes you need help here good luck its good



















Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia.

Makes 6 servings, 1 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
3 large cloves garlic, unpeeled
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups reduced-sodium chicken broth or vegetable broth, divided
1/4 cup tomato juice
1 teaspoon tomato paste
1/4 teaspoon Worcestershire sauce
1 tablespoon fresh basil, chopped
Brown sugar to taste (optional)
1/2 cup corn kernels (fresh, from 1 ear, see Tip) or frozen, thawed

1. Preheat oven to 400° F. Coat a baking sheet with cooking spray.
2. Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
4. Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.

NUTRITION INFORMATION: Per serving: 95 calories; 4 g fat (1 g sat, 3 g mono); 1 mg cholesterol; 13 g carbohydrate; 3 g protein; 3 g fiber; 146 mg sodium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (20% dv).
1 Carbohydrate Serving

TIP: Tip: Removing Corn from the Cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk. Homemade tomato soup is easy to make, a good source of lycopene and so much lower in sodium than any canned tomato soup.

MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Answer 4

sure. look up tomato soup on www.allrecipes.com.

but i have to say, this is one ready-made product that you can buy in the store that is just as good as home-made. try the low sodium version of the canned, and season to taste.

Answer 5

Well of course you can, with a good recipe and clean kitchen.

Answer 6

yes