Photos of all things food and drink from The Daily Meal
Smoky tomato soup from The American Grilled Cheese Kitchen in San Francisco.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of a cup of tomato soup from The American Grilled Cheese Kitchen in San Francisco. Served at both of The American Grilled Cheese Kitchen locations, South Park or the Mission, this soup is perfect for a February evening. Try it with one of their many grilled cheese options. I've got my eye on the Mac and Cheese Grilled cheese, which is exactly what it sounds like, or the Mushroom Gruyère, with fontina, Gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, and thyme butter on levain.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
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Snackshot of the Day: Tomato Soup - Recipes
The Simple Ways to Be Healthy with Tomato Noodle Soup and Foods That Make You Happy. Today, I&rsquom gonna show you how to make a distinctive dish, tomato noodle soup. It is one of my favorites. For mine, I&rsquom gonna make it a bit tasty. This is gonna smell and look delicious.
Tomato Noodle Soup
Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper workout regularly. The worst part is that, at the end of the day, we don&rsquot always have enough time or energy required for a healthy lifestyle. At the end of the day, the majority of us want to go home, not to the gym. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be pleased to learn that getting healthy doesn&rsquot always have to be super difficult. If you keep at it, you&rsquoll get all of the required exercise and healthy food. Here are some basic ways to get healthful.
Tomato Noodle Soup is one of the most favored of recent trending meals on earth. It is easy, it&rsquos quick, it tastes delicious. It&rsquos appreciated by millions every day. Tomato Noodle Soup is something which I&rsquove loved my entire life. They&rsquore nice and they look fantastic.
Here's one of my favorite easy to make delicious chinese dishes. This recipe is super simple and you will want to cook this. Tomato noodle soup recipe - the most versatile comfort dish.
Now you realize that junk food isn&rsquot necessarily what you should eat when you are wanting to help your moods get better. Try some of these tips instead.
The best videos that you can inspire like me
To get started with this recipe, we have to first prepare a few ingredients. You can have tomato noodle soup using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tomato Noodle Soup:
- Make ready 1 bundle Guan Miao noodle
- Take 2 tomatoes
- Prepare 1 Spring onion (strips)
- Prepare 1 tbs Gochujang
- Prepare 1 handful black fungus
- Take Salt and pepper, for taste
- Make ready Chicken stock (optional)
- Get Sugar
- Make ready Sesame oil
- Make ready 2 cups water
- Prepare Chicken breast/fillet (optional)
A Japanese tomato noodle soup has many of the classic ingredients of Japanese noodle soups - a dashi broth, fresh udon noodles, soy sauce, ginger, garlic, mushrooms and bok choy. Tomato Noodles Tomato Flavor Konjac Instant Noodles Keto Health Products Diet Konjac Food. Tomato Soup Noodle SANYI Tomato Hot Pot Soup Seasoning Noodle Condiments. This tomato soup is excellent with canned tomatoes.
Instructions to make Tomato Noodle Soup:
- In a pot, bring water to boil, then place all tomatoes, chicken meat inside. Cook for 15 mins on medium heat. In another pot or afterwards, cook noodles until soft, then drain. Put noodles aside.
- Soak black fungus in boiling water for half an hour to soften. Then, place into the broth with all the ingredients. Season the broth with salt, pepper, chicken broth as you go.
- Add Gochujang for extra flavour and spice. Bring to a boil, turn off the heat, then add spring onions (can be diced or cut into strips as depicted).
- In a bowl, place noodles and broth in. These noodles are smooth, similar texture to Pho, which complements the rich broth. Add sesame oil as you like.
I love using whole peeled tomatoes or This easy homemade chicken noodle soup recipe is healthy, satisfying, and tastes incredible. Now having to know the major elements for Blanch the noodle well, scoop plenty of tomato soup and top it up with their minced beef from their. Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli.
So that is going to wrap this up with this exceptional food tomato noodle soup recipe. Thanks so much for reading. I&rsquom confident that you will make this at home. There&rsquos gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
Ingredients in Skinny Tomato Basil Soup
Tomato Basil Soup is delicious and skinnier version of the traditional Tomato Basil Soup recipe, I’m sure you’ll agree it’s amazing.
- stalks celery
- diced tomatoes with Basil, Garlic, and Oregano
- chicken broth or 2 chicken bouillon’s
- fresh basil leaves
- low-fat neufatchel cream cheese
- sugar or agave
- sea salt and pepper
Tomato Bisque from Medieval Times
2 Tbl. canola oil
2 ea. medium carrots, peeled
1 ea. ꃎlery stalk, cleaned and trimmed
½ ea. medium onion, peeled
1 tsp. garlic, minced
2 ea. 6 oz. cans tomato paste
1 ea. 15 1/2 oz can tomato puree
5 cups water
1 tsp. paprika
3 tbls. Sugar
2 tsp. salt
¼ tsp. fresh ground pepper
Pinch Italian seasoning
½ ea. lemon, for juice
Cut the carrots, celery and onion into small pieces about ½ inches. Place the carrots, onions and celery into a food processor fitted with the knife blade and pulse until they are finely minced, almost pureed.
Heat the canola oil in a 5 – 6 quart stainless steel sauce pan or pot. Add the finely minced carrots, onions and celery and cook until vegetables are soft but not browned, about 5 to 7 minutes.
Add the minced garlic and continue to cook for another 2 minutes.
Add the tomato paste and stir into the vegetables to combine well and cook for another 2 minutes.
Add the tomato puree, water, paprika sugar, salt, ground pepper, Italian Seasoning and juice from ½ lemon.
Bring soup to a boil while stirring frequently. Once soup comes to a boil, reduce heat to a simmer and continue to simmer for 20 minutes, while stirring frequently to prevent soup from scorching.
When soup is finished cooking, remove from heat, taste and adjust seasoning if necessary. Serve immediately.
Rainy Day Tomato Soup Recipe
Here, in New York, location of MSS headquarters, we have been getting a few downpours lately. Rainy weather makes us want to curl up under a blanket and eat cozy foods that remind us of childhood. Thus, rainy day tomato soup. Our rainy day, slightly spicy tomato soup holds the flavors of oven roasted tomatoes, herbes de provence, basil and sriracha (a spicy Asian chili sauce). Enjoy alongside grilled cheese made with sourdough bread!
diced tomatoes (preferably San Marzano)
Fleur de sel salt to taste
Freshly ground black pepper to taste
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Strain tomatoes with sieve over a large bowl for fifteen minutes, reserving juice for soup.
Spread drained tomatoes in an even layer on aluminum foil lined baking sheet.
Pour 1/4 cup of olive oil over tomatoes and season with salt and pepper.
Roast tomatoes in oven for fifteen minutes.
While tomatoes are roasting, heat remeining 1/4 cup of extra virgin olive oil over medium high heat and saute chopped onion until lightly caramelized. Add minced garlic and saute until slightly golden.
Add reserved tomato juice, vegetable stock, milk, Sriracha, herbes de Provence, basil to potand roasted tomatoes to pot. Whisk to evenly distribute ingredients and simmer for fifteen minutes.
Remove soup from heat, allow to cool for ten minutes and puree in stand blender until smooth, or use an immersion blender in stock pot, pureeing soup until smooth.
Eat any fruit except for bananas. Cantaloupe and watermelons are your best choices because they are lower in calories than most other fruits. Enjoy only soup and fruits for this day only.
All vegetables are allowed on this day – eat till you’re stuffed with all the fresh, raw or canned veggies you can consume. Try to eat leafy veggies and stay away from dry beans, peas, and corn. Eat the veggies along with the soup. At dinner time, reward yourself with a baked potato and a little butter. No fruit for this day.
Eat all the soup, fruit, and vegetables you want. Do not have a baked potato. If you have eaten as above for three days and have not cheated along the way, you will have lost at least five to seven pounds.
Bananas and skim milk should be incorporated into your diet today. Eat least three bananas and drink as much skim milk you can today with the soup. Banana and milk will provide your body the missing potassium, carbohydrate, protein, and calcium to lessen your craving for sweets.
Lean beef/red meat and tomatoes should be incorporated into your diet today. You may have 10 to 20oz of beef and a can of tomatoes or as many as six fresh tomatoes. You may substitute the beef with chicken breast. On this day, eat the soup at least once, more if you like.
Beef (or chicken breast) and veggies should be incorporated into your diet today. Eat your heart’s content of the lean beef (or chicken breast) and veggies today. You can have two to three lean steaks if you want but must be eaten with leafy green veggies on the side. No baked potato today. Be sure to eat the soup at least once today.
Brown rice should be incorporated into your diet today. Unsweetened fruit juices and veggies are also allowed today. Eat as much soup as you can today — this is it! You’ve made it! Congrats on accomplishing this diet!
Snackshot of the Day: Tomato Soup - Recipes
Taste the Difference of Homemade Tomato Soup
Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch. So if you're going to make a homemade version, it had better be worth the extra bother. This recipe most decidedly is, although it's really not that much more work. Just chop up an onion, maybe a rib of celery, and open up a few cans of tomatoes. Splash in some milk and buzz it with a blender until smooth. That's it! But the taste difference between a bowl of this soup and the ubiquitous can is enormous.
This recipe is based on Deborah Madison's Cream of Tomato Soup from Vegetarian Cooking for Everyone. I've made this recipe dozens of times and have multiplied the recipe times 12 to feed 50 people with much success. It's a real crowd pleaser, especially if served with grilled cheese sandwiches.
The pinch of cloves is a great addition: You cannot taste it in the soup and yet it adds a nice deep background note to counter the brighter flavors of the tomatoes. I often use Muir Glen's Fire-Roasted canned tomatoes for the same reason. The baking soda may seem like an unusual addition but it's there to counteract some of the acid from the tomatoes. Sometimes a pinch or two of brown sugar will help as well.
I have never used fresh tomatoes for this soup, but I imagine it's worth a try when they are in season. Just be sure to use deeply flavored tomatoes, such as dry-farmed Early Girls or good, meaty Roma or San Marzanos. I would not recommend using fresh tomatoes from the supermarket.
Cream of Tomato Soup
2 tablespoons unsalted butter
1 1/2 teaspoon dried basil
One 15-ounce can diced tomatoes in puree
2 cups chicken or vegetable stock, or water
1 cup milk, plus up to 1/2 cup more as needed
Salt and freshly ground pepper
Melt the butter in a soup pot and add the chopped onions and celery. Cook for about five minutes, or until the vegetables are soft and wilted. Add the basil and cloves and cook another minute or two until fragrant, then add the flour. Continue cooking for another two minutes, stirring, and then add the tomatoes, followed by the baking soda and the stock.
Lower the heat and simmer for ten minutes or so. Remove the pot from the heat and carefully puree the soup in batches in a blender, or using a stick blender in the pot, off the heat. Return the soup to the heat and add the milk, stirring to blend. Add more milk or stock if the soup seems too thick. Add a little tomato paste if it needs more tomato flavor. Add some freshly ground black pepper and salt, to taste. Serve hot with optional garnishes, listed below.
Absolutely at its best when serves with grilled cheese sandwiches.
-- Be sure to use good quality canned tomatoes and try for tomatoes packed in puree, which will add to the tomato flavor. (This may be a good recipe to use passata.) I use Muir Glen's Fire Roasted Tomatoes, which add a nice depth of flavor and are not overly smoky.
-- I don't always have a rib of celery on hand, so I have been known to skip it. When I do, I will often add a healthy pinch of celery seed to the onions when cooking or celery salt as a garnish.
-- Although it is not traditional, I like to garnish this soup with a little plain yogurt or sour cream or creme fraiche. As mentioned, celery salt is a good garnish, as well as chooped celery leaves.
-- It's easy to play with the texture of this soup. You can puree it in a blender, which makes a nice, slightly rough texture. If you would like it even smoother, you can also strain it through a sieve. The sieve (or a food mill) can also be used if you don't have a blender, or feel like having an unplugged kind of day.
Rich Roasted Tomato Soup with Garlic
It is that time of the year again when the days are getting so short that you barely get a glimpse of daylight. Most of us are on the way to work before the sun rises and it is almost gone when we make our way home. If I had the choice, I would just follow the lead of bears and go into hibernation. Curl up under blankets and set the alarm to spring, how lovely would that be! Sadly I can&rsquot do that, so I am trying my best to brighten the days with colourful food, warm soups and stews. This delicious, roasted tomato soup does not only add a fun splash of colour to your dinner table, but it is packed with flavour and vitamin C, potassium and vitamin K.
In my opinion, this is one of the most underrated soups regarding its taste and the most overrated at the same time when it comes down to how hard it is to cook. Roasted tomato soup has such a beautifully rich flavour that it doesn&rsquot need anything else next to it. The soup is a balanced meal on its own, though if you want to, then you can, of course, serve it with a rustic slice of bread. I tend to eat mine with a few fresh leaves of basil just to add another colour.
Talking about colour, if you never made this one from scratch don&rsquot be alarmed by its orange hue. Tomato soup is, in fact, more orange than red. The store-bought versions that appear red are coloured red by adding natural or synthetic food dyes. If you want yours to be as red as the vegetable itself you can cheat by using added paprika powder or beetroot powder. However, I see no reason for doing so.
A good roasted tomato soup should only contain a few ingredients and is so very easy to make. As you can see, I have a wild mix of tomatoes in my tray, but you should preferably use plum tomatoes. Even though they give a better flavour, I tend to make this soup when I need to use up a random mix of left over ones in the fridge. Once you decided on the tomatoes, it&rsquos as simple as it gets. Just whip out a baking tray or dish and fill it with tomatoes, onions, garlic, oil and whatever seasoning you prefer and place it in the oven.
I find that the hardest element of this recipe is waiting for the tomatoes to be done. The scent of roasted garlic and tomatoes is so delicious that I struggle with the wait, but it is more than worth it. Don&rsquot worry if you got a slightly charred tomato here or there. The only thing you should care about is to peel the onion, the garlic and take the stalks out if you do not want to strain the soup through a mesh sieve.
I always strain the soup, so I keep the garlic in the peel and just take the stalks out if I put tomatoes on the vine into the tray. Give it a good blend and add the vegetable stock a good pinch of red pepper or chilli flakes, if you want. That is all that&rsquos there to it. Roasted tomato soup, so delicious and oh so simple to make. If you decide to make this or any other of my recipes like the quick and easy pea soup with basil pesto, don&rsquot forget to tag me on Instagram with #gloriathegreedyvegan so I can find you.
T.W.O. spent some time in Amsterdam over the Holidays and discovered how amazing their tomato soup was. The Dutch made it the right way – hearty, full of flavor and fresh tasting. Each afternoon we escaped the cold and went into a café ordered some mint tea and a bowl of soup. Most (well maybe all) of the time the tea was followed by a glass of craft ‘bier’ that was on tap…Heineken, Witte Brouwerij ‘t IJ, Amstel, the list goes on. We had to do as the locals do! Anyways, we got home to the States and decided to recreate the tastes and flavor of the tomato soup in our own kitchen. In our eyes, we pretty much perfected the Dutch recip. We were missing one thing though…the ambiance. There is no place like Europe!
Hope you have fun making the soup we did! Also, make sure to check the blog next week we will be featuring a portion of our Europe trip! #BritTwoDutch
-3 lbs fresh tomatoes (we used tomatoes on a vine)
– 1/4 cup extra virgin olive oil
– 2 cups sweet onion, chopped
– 1 cup carrots, peeled and diced
– 1 cup celery, chopped
– 2 Tablespoons garlic, chopped
– 2 bay leaves
– 1 cup fresh basil,chopped
– 2 large sprigs thyme
– 2 large stalks Italian flat-leaf parsley
– 1 cup vegetable broth (low sodium)
– 1 15oz canned tomato sauce
– 1 Tablespoon sugar
-5 Tablespoons tomato paste, divided
– Red pepper flakes
1. Take the tomatoes and cup in half. Remove the seeds using a stainer making sure to save the juice in a bowl underneath. Place the tomatoes in another bowl. Take the liquid left in the strainer bowl and add to the tomato halves.
2. In a large heavy bottomed pot, add olive oil, onions, carrots, celery, garlic and bay leaves. Cook over medium high for five minutes. Add tomato halves with juice.
3. Add half of the fresh cut up basil. Tie whole thyme and whole parsley together with twine and place in pot.
4. Add broth, tomato juice, sugar, 3 tablespoons tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 30 minutes.
5. Remove and discard bay leaves, thyme and parsley.
6.Add second half of basil to the soup. Stir in pepper flakes and butter. With a food processor, blend soup until completely pureed.
7. Add the soup back into the pot and cook for 10 minutes. (If you like it thick, add the remaining two tablespoons of tomato paste. )
The Sunday Stew: Tomato Basil Soup
In May, Kory and I decided to take the plunge on a massive dietary overhaul called Whole30. We took the Whole30 Challenge between Mother’s Day and Father’s Day, and it’s changed our lives.
We’ve learned about the connection between what we put into our bodies and how we feel (dairy and gluten, especially combined, are tough on us day in and day out), and we’re learning that food not only affects us physically, but it can also take a toll on how we feel emotionally and mentally. Both of us admit that after days on end of unclean eating, the world appears a bit “bluer,” we’re both more fatigued, and we have trouble getting out of bed in the morning.
The Whole30 has been a great investment of our time.
The downside to doing Whole30 though, is that, well, we’ve done Whole30.
And most of the recipes we’ve used through 16 years of marriage are not compliant. So now we’ve taken the plunge on a massive cooking overhaul. Because both of us love to cook, and we can’t bear the thought of eating the same meals over and over again.
So our kitchen is becoming quite the laboratory, where we’re trying new things regularly, testing out new techniques, and sourcing substitutes for things like soy sauce and sugar, so Asian cuisine and sweet sauces can remain mid-week staples.
And we’re having some success!
In fact, I’m learning more about cooking than I ever did following recipes from Food Network because I’m being forced to think for myself, engage my resourcefulness, and try some new things.
About a month ago, it occurred to me that I shouldn’t keep these things to myself. I’ve thought about adding a recipe component to Confessions Of A Pastor’s Family for a while, so now seems like the perfect time.
Each Sunday, I will post a recipe along with a few thoughts the weekend has conjured up in my head. Most of the recipes will be Whole30 or paleo compliant. But I’m not throwing the baby out with the bath water. I’ll also share some of my all-time favorite meals as we rotate them through our menu periodically as treats.
Because we’re not rigid about how we eat. While we strive to be “clean” day in and day out, we still indulge. We just don’t indulge every day.
My hope is that this series will allow us to connect with you a third day each week. To inspire you in the kitchen. To help you think outside the box.
It will keep a fire under my feet to continue creating on my own! I need to be churning out new things in our kitchen or we will fall off the healthy eating bandwagon simply because we long for variety.
Tomato Basil Soup
With mornings and evenings slowly giving way to hints of fall around here, my mind has been in soup heaven. My family loves soup, and I love to make soups because they’re easy, they require one pot, they can be doubled for freezing, and I can sneak lots of good stuff into them without getting many complaints.
Tomato basil soup has been a staple around here since I don’t even know when. In the old days, I’d serve it with grilled cheese paninis hot off the press, using mayo in lieu of butter to crisp the bread up just right.
My mouth is officially watering. Delicious!
Tomato basil soup might be my favorite meal. And my kids adore it. Because nothing says “yummy” like dunking a crispy, sour dough, grilled cheese sandwich into a bowl of tomato basil soup. But I save that for special occasions now, and serve the soup instead, with a grilled chicken salad, a charcuterie platter, or some raw fruits and veggies and a dipping sauce. My sister even suggested a Quiche or frittata, which I thought was a great idea.
I’m including the original recipe below and adding our dietary adjustments in parenthesis so these posts might appeal to a larger group. I’ll probably never go back to the dairy-laden version, but I will add the grilled cheese sandwich every once in a while! (On homemade bread, of course!)
Here’s what you need (printable at bottom of post):
First, in a large stock pot or dutch oven, combine the whole tomatoes and tomato juice. If you want your soup to be smooth, throw the roasted garlic tomatoes in too. Otherwise, reserve the roasted garlic tomatoes until after you puree as shown below.
Simmer the tomatoes for 30 minutes.
Then, if you desire a smooth soup, add the basil leaves and puree. Otherwise, puree, then add the basil leaves. (This tip from a household with little people who don’t like “chunks” in their food. Kory and I prefer the texture of the chunky roasted garlic tomatoes and basil leaves, but the things we do for our children, right?).
Add cream, butter, pepper, and lemon juice.
Simmer 15 additional minutes.
Enjoy! With or without the grilled cheese sandwich! Which way do you roll?
This recipe makes enough for our family of five to have 2 meals, plus some leftovers for lunch boxes and snacking. It also freezes well. So make a big pot, enjoy half of it, put the other half into a gallon-sized zip top bag (inserted into a second one in case it springs a leak, eliminate air in the bag, flatten it out), and freeze it for a rainy day!
Tomato Basil Soup
- Servings: 10-12
- Time: 1 hour
- Difficulty: easy
2,28 oz Cans Whole, Peeled Tomatoes (I use San Marzano)
1, 46 oz Jug Tomato Juice
1, 14.5 oz Can Roasted Garlic Tomatoes (Optional)
12-14 Basil Leaves
1 Cup Heavy Cream (I use Coconut Cream or Full Fat Coconut Milk)
1 Stick Butter (I use 1/4 Cup Ghee, plus Salt to taste)
Pepper, to taste
Juice of 1/2 Lemon
In a large stock pot or dutch oven, combine tomatoes, tomato juice, and roasted garlic tomatoes. Simmer them for 30 minutes. Add the basil leaves. Then puree (for households with little people who don’t like “chunks” in their food follow this procedure otherwise, you can wait to put the roasted garlic tomatoes and basil into the soup until after the tomatoes have been pureed to create some texture). Add cream, butter, pepper, and lemon juice. Simmer 15 additional minutes. Serve.
To make Coconut Cream, simply put a can of Full Fat Coconut Milk into the refrigerator until it’s chilled. The cream will rise to the top, and it makes almost exactly 1 cup.
Ghee is made from unsalted butter. So if you’re using Ghee as a substitute, this recipe will need some salt. If you’re using butter, you should not need to add any salt for flavor.