Best 4 Light Tomato And Wine Soup Recipes

LIGHT TOMATO AND WINE SOUP

Light Tomato and Wine Soup image

Make and share this Light Tomato and Wine Soup recipe from Food.com.

Provided by CherryRed

Categories Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup minced onion
1/3 cup slivered fresh basil
3 tablespoons chicken stock, defatted
3 cups chicken broth, defatted
1/2 cup dry white wine (red works too)
5 medium whole tomatoes, peeled and pureed (~ 14 oz. canned diced tomatoes)
1 teaspoon sugar
1 tablespoon tomato paste
1 tablespoon lemon juice
salt and pepper

Steps:

Sauté onion and basil in 3 T. of stock until stock evaporates.
Add the broth, wine, tomato purée, sugar, tomato paste, and lemon juice.
Cook 10 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 102.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.3, Sodium 617.9, Carbohydrate 11.9, Fiber 2.4, Sugar 7.5, Protein 5.9

WINE SOUP

Wine Soup image

Provided by Food Network

Number Of Ingredients 7

Ingredients

4 1/2 cups beef broth
6 egg yolks
1/2 cup heavy cream
1/2 cup Riesling wine
Pinch cinnamon
Salt, to taste
2 to 3 slices country bread, toasted and cut into small croutons

Steps:

In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.

LIGHT & TASTY TOMATO BASIL SOUP

Light & Tasty Tomato Basil Soup image

Originally from Cooking Light, I think. This is a great soup for those of you that love tomato's like I do! Perfect for the cold weather months when you want something a little different than the canned tomato soup.

Provided by Dine Dish

Categories Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups chopped seeded peeled tomatoes
4 cups low-sodium tomato juice
1/3 cup fresh basil leaf
1 cup low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
4 ounces reduced-fat cream cheese, softened
basil leaves, thinly sliced (optional)
8 slices diagonally cut French baguettes (1/2 inch thick slices)

Steps:

Bring tomato and juice to a boil in a large saucepan.
Reduce heat; simmer, uncovered, 30 minutes.
Place tomato mixture and basil in a blender or food processor; process until smooth.
Return pureed mixture to pan; stir in milk, salt, and pepper.
Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).
Ladle soup into individual bowls; garnish with sliced basil, if desired.
Serve with bread.

GERMAN WINE SOUP

German Wine Soup image

This is a creamy, elegant soup. I first had Red Wine Soup several years ago in Wurzberg at the Ratskeller. I found this recipe in a German cookbook and it is the closest I could come to imitating their recipe. You can use white wine, if you wish.

Provided by ChesterCopperPot

Categories German

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 large egg
1/2 cup heavy cream
2 tablespoons sugar
1 cup water
1 cup german red wine
creme fraiche (optional)

Steps:

Beat egg with cream and sugar.
Add water and wine to egg mixture.
Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.

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