Cream Of Tomato Soup Belgian Style Food

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

CREAMY TOMATO SOUP

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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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.

CREAMY TOMATO SOUP

Steps:

• Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
• Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
• To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

QUICK AND EASY CREAM OF TOMATO SOUP

Steps:

• Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

CREAM OF TOMATO SOUP

Steps:

• In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside. , In a large saucepan, saute onion and garlic in butter. Whisk in tomato soup and V8 until blended. Gradually stir in the cream cheese mixture, cream and basil. Cook and stir until heated through (do not boil)., In a large bowl, combine the crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and mozzarella cheese.

CREAMY TOMATO-BASIL SOUP

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

FRESH CREAM OF TOMATO SOUP

Steps:

• In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

CREAMY TOMATO BASIL SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

CREAM OF TOMATO SOUP, BELGIAN-STYLE

Steps:

• Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
• Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
• Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
• Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.).
• Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle.
• Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.

CREAM OF TOMATO SOUP

Steps:

• Saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.

ITALIAN-STYLE CREAM OF TOMATO SOUP

Steps:

• Combine chicken broth, onion, green bell pepper, celery, garlic powder, salt, herbs and pepper in a large saucepan and bring to a boil.
• Reduce heat and simmer until vegetables are tender, about 5 minutes.
• Add the undrained tomatoes, tomato sauce, tomato paste and sugar. Bring to a boil.
• Reduce heat and simmer uncovered for 15 minutes.
• Stir in half-and-half and heat through. Serve!

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.

RESTAURANT-STYLE CREAM OF TOMATO SOUP

Steps:

• Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
• Simmer for an hour.
• Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
• As the cream is heating, add the baking soda to the soup.
• Add hot cream to soup and serve.

CREAMY TOMATO SOUP

Steps:

• To a large saucepan add peeled or canned tomatoes, onion, oregano, basil, salt, and pepper. Bring ingredients to a low simmer and cook for 10 minutes. Add baking soda cook one minute, add cream cheese, and cook for 3 minutes breaking it up in the soup. Place tomato cream cheese mixture in food processor or blender and blend until smooth. Pour back into a saucepan and add butter and milk and stir. Heat on low heat for 5 minutes and serve.
• **If using fresh tomatoes peel tomatoes by scalding in hot boiling water, drop them in for 3 minutes then toss them into cold water. Peel and core them add to large saucepan.
• https://sliceoftaste.com/creamy-tomato-soup/.