We tested tomato soup recipes from Natasha’s Kitchen, NYT Cooking, Broma Bakery, and Peas and Crayons to find our cold-weather favorite.

Tomato soup recipe. Makes: 4 servings. Ingredients: 4 tablespoons butter; 1 yellow onion, chopped (about 1 cup chopped) 3 cloves garlic, minced; ½ teaspoon celery seed; ...

I really love a classic, creamy tomato soup, the kind that I would eat after school: often from a can, sprinkled with popcorn and accompanied by a grilled cheese. Nowadays, that’s not always ...

Sherry commented: “Wow! This soup is amazing! It is so creamy and delicious. I put the recipe in the nutrition calculator and was delighted to see that it is 122 cal per serving for eight ...

Add this Sun-Dried Tomato Soup to your list,” the caption on a Sept 8 Giadzy post reads. “This soup is hearty and satisfying without being too heavy. Serve it with crusty bread or grilled ...

Cook the onions and celery in a large Dutch oven until tender, about 10 minutes. Add garlic; cook for 30 seconds or until garlic is fragrant. Add the flour, basil, oregano, thyme, and pepper, and ...

DIY with Rebecca: A fantasy-inspired garden 04:06. This roasted garlic tomato basil soup is hearty, layered with deliciousness, and my salute to the end of another growing season.

Preparation 1. In a medium heavy-bottom pot set over medium heat, add olive oil and heat until shimmering, about 30 seconds. Add onion and cook until softened, 3 to 4 minutes.

Ingredients. 5-6 Roma tomatoes; 1 yellow onion (quartered) 1-2 red bell peppers; 1 garlic bulb; 1 teaspoon red chili flakes; Fresh basil or cilantro; 3 tablespoons olive oil ...