Cream Of Tomato Soup From Scratch Food

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

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:

• 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 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:

• Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
• Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
• Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
• Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

CREAMY TOMATO SOUP- FROM SCRATCH

Steps:

• Melt the butter with the oil over low heat in a pot.
• Add the onion; wilt over low heat for 8 to 10 minutes.
• Add the garlic during the last 2 minutes, stirring.
• Sprinkle with flour and cook 3 minutes longer, stirring.
• Add the tomatoes, tomato paste, sugar, and broth.
• Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
• Season with cloves, salt, and pepper.
• Remove from heat.
• Purée the soup in a food processor or blender, a small portion at a time.
• Pour through a strainer into a pot.
• Stir in the half-and-half.
• Warm the soup before serving.

CREAM OF TOMATO SOUP FROM SCRATCH

Steps:

• Bring a pot of water to a boil. Cut an X on the bottom of each tomato. Immerse the tomatoes in the boiling water for about 30 seconds. Work in batches until all tomatoes are done. Peel and coarsely chop.
• Melt 2 Tbs butter in a soup pot and saute the garlic for 30 seconds-1 minute until fragrant but not brown.
• Add the tomatoes and sauce. Simmer for 30 minutes.
• Puree with an immersion/stick blender.
• Add the basil leaves, the remainder of the stick of butter and the cream. Stir until butter melts and all is incorporated.
• Enjoy!

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.

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.

CLINTON KELLY'S CREAM OF TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
• Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
• Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
• Pour into bowls and top with a thin strips of fresh basil.

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).

CHUNKY HOMEMADE CREAMY TOMATO SOUP

Steps:

• Sauté celery, onion and red pepper in butter till soft and slightly caramelized. Add crushed tomatoes and heat through.
• Blend contents with a hand blender, or standard blender until it is the texture you want. We like ours a little chunky.
• Take off the heat and add the whipping cream. If it is too thick add some milk until it is the consistency you want. We like ours thick and hearty.
• Heat through and adjust the salt and pepper.
• Note: If you don't have the McCormick's pepper, just add regular black pepper and a splash of Worcestershire sauce.