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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


Roma tomatoes, cut into wedges


cloves garlic, in their skins


tablespoon extra-virgin olive oil


tablespoon smoked paprika


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


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


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


cup freshly grated Parmesan cheese


leaves fresh basil, torn

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  • 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.

Recipe: Tasty Quick tomato soup

Hello everybody, welcome to my recipe page, looking for the perfect Quick tomato soup recipe? look no further! We provide you only the best Quick tomato soup recipe here. We also have wide variety of recipes to try.

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We hope you got benefit from reading it, now let’s go back to quick tomato soup recipe. To make quick tomato soup you only need 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Quick tomato soup:

  1. Use of olive oil.
  2. You need of onion chopped.
  3. Get of garlic minced.
  4. You need of 26 oz Jar marinara sauce.
  5. Provide of 14 oz cans chicken broth.
  6. You need of 15 oz canned cannellini beans drained.
  7. Prepare of small elbow macaroni.
  8. You need of salt.
  9. Get of black pepper.
  10. Use of red pepper flake (optional).

Steps to make Quick tomato soup:

  1. Warm olive oil in a large soup pot..
  2. Add onion and garlic, saute until soft..
  3. Add marinara sauce, chicken broth, beans, pasta, salt and pepper..
  4. Simmer for 10 minutes.

If you find this Quick tomato soup recipe useful please share it to your good friends or family, thank you and good luck.

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?? )

Tomato Soup

When you start reading labels, you’ll find that most canned soups are off limits due to very high sodium content. Canned low-sodium soups are no match for homemade, which offers much more flavor and is made with ingredients you choose.

  • 2 14-oz cans Crushed tomatoes, no salt added Be sure the label shows they have no sodium
  • 2 cups Homemade chicken or vegetable broth A good commercial broth can be used in a pinch
  • 1 medium (or 2 small) Onions Chopped finely
  • 1 stalk Celery Chopped finely
  • 2 tsp garlic Minced
  • 1/2 cup basil leaves Chopped
  • 1 tsp. Thyme dried or 1 tsp fresh
  • 2 Tblsp olive oil
  • 2 14-oz cans Crushed tomatoes, no salt added Be sure the label shows they have no sodium
  • 2 cups Homemade chicken or vegetable broth A good commercial broth can be used in a pinch
  • 1 medium (or 2 small) Onions Chopped finely
  • 1 stalk Celery Chopped finely
  • 2 tsp garlic Minced
  • 1/2 cup basil leaves Chopped
  • 1 tsp. Thyme dried or 1 tsp fresh
  • 2 Tblsp olive oil

The basic principles of this recipe can be used for other types of soup. Instead of tomatoes, you can use a variety of vegetables (around 2-4 cups), and you could even add some meat. Saute your celery, onion and garlic first, use a good quality broth, season with your favorite seasonings, and you'll have a great dish.

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Nothing on this site is intended as medical advice. Follow the advice and guidance of your doctor and health practitioners. The ideas, suggestions and tips provided here are intended to give you ideas for how to make the changes they suggest, not what those changes should be.

Creamy Tomato Soup

  • Author: cllombardi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 – 6 servings 1 x
  • Category: Soups
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free


This creamy tomato soup is fabulous on it’s own or partnered up with your favorite grilled cheese creation!


  • 1 tablespoon olive oil + more for drizzling
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 garlic clove, minced
  • 1 28-ounce can organic whole peeled tomatoes in juice
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup reduced-fat coconut milk, well blended
  • 3 – 4 fresh basil leaves + more for garnish


  1. In a medium pot, over medium-high heat, sauté onion and carrot in olive oil for 5 minutes.
  2. Stir in garlic until fragrant (about 1 minute).
  3. Stir in tomatoes, tomato paste, chicken broth, salt, and pepper. Break up tomatoes with a wooden spoon.
  4. Simmer uncovered for 20 minutes or until carrots are tender. Stir occasionally.
  5. Remove tomato mixture from heat and let cool slightly then add to blender.
  6. Add coconut milk and basil leaves to the blender. Remove the center cap from the lid. Cover the hole with a dish towel to avoid a soup explosion. Blend until smooth.
  7. Adjust the seasonings with salt and pepper.
  8. Serve with a drizzle of olive oil and fresh chopped basil.


  • Blend the coconut milk in the blender prior to measuring. No need to rinse the blender since the coconut milk residue will blend right into the soup.
  • Swap out the chicken broth for vegetable broth for a delicious vegan soup.

Keywords: tomato soup, creamy tomato soup, soup