Colonel Sanders Cream Of Tomato Soup Food

COLONEL SANDERS' CREAM OF TOMATO SOUP

Steps:

• Heat juice and onion to boiling.
• Remove the onions.
• Melt the butter and add the flour in a pot.
• Cook until light golden.
• Add the juice to the butter and flour.
• Cook until it thickens.
• Add the salt, white pepper and sugar.
• Remove from heat.
• Beat in the cold milk.
• Heat without boiling and serve.

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAM OF TOMATO SOUP

Steps:

• In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
• In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

PURE CREAM OF TOMATO SOUP

Steps:

• Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.

ULTIMATE CREAM OF TOMATO SOUP

Steps:

• Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
• Line cookie sheet with foil.
• Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
• Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
• Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
• Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
• Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
• Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
• Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
• Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
• Remove from heat and using an immersible blender puree the tomatoes.
• (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
• Add cream, and heat over low heat until hot, about 3 minutes.
• Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
• To Make Ahead.
• This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.

OLD FASHIONED CREAM OF TOMATO SOUP

Steps:

• In a saucepan, melt butter over medium heat.
• Add flour and salt, blending well.
• Slowly add milk, stirring constantly.
• Cook until mixture boils and thickens.
• Set aside Press tomatoes through a sieve or blend until smooth.
• In a soup pot, combine remaining ingredients and bring to a boil.
• Lower heat and simmer 10 minutes.
• Pour white sauce into soup, stirring constantly.
• Heat thoroughly before serving.

COLONEL SANDERS' SCALLOPED TOMATOES

Steps:

• Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
• Stir in 1/4 cup flour and brown lightly.
• Add 1/4 cup flour and saute until lightly browned.
• Mash enough fresh tomatoes with a potato masher to yield 3 cups.
• Add mashed tomatoes, black pepper and salt to saute mixture.
• Cook until flour has thickened tomatoes.
• Add 1 tablespoon sugar.
• Cook just long enough to dissolve sugar.
• Stir in cubed toast just until combined.
• Serve.