Creamy Tomato Soup With Gluten Free Croutons Food

GLUTEN FREE TOMATO SOUP

Steps:

• Add all ingredients to a large cooking pot and stir to combine.
• Heat to a boil over medium high heat, stirring often.
• Once it starts to boil, remove it from the heat and stir.
• 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.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CREAMY TOMATO SOUP WITH BUTTERY CROUTONS (FOOD AND WINE)

Steps:

• In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
• Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
• Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
• Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
• Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
• Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
• Working in batches, transfer the tomato soup to a blender and puree until smooth.
• Return the soup to a clean pot and rewarm the soup if necessary.
• Season the soup with salt and pepper.
• Ladle the soup into bowls and serve with the croutons.

CREAMY TOMATO SOUP (NO CREAM)

Steps:

• Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
• Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

CREAMY TOMATO SOUP WITH GLUTEN-FREE CROUTONS

Steps:

• Preheat oven to broil.
• Heat 2 tablespoons oil in a medium pot over medium. Cook onion and garlic, stirring occasionally, until translucent, 8 to 10 minutes. Add tomatoes and their juices, 1 1/2 cups broth, sugar, and 1 teaspoon salt; bring to a boil, then reduce heat and simmer 20 minutes.
• Meanwhile, heat broiler. In a medium bowl, gently toss polenta with 2 tablespoons Parmesan and remaining 2 tablespoons oil. Scatter on a rimmed baking sheet and broil until lightly golden and crisp, 10 to 12 minutes. Transfer to a bowl and toss with remaining 2 tablespoons Parmesan. Season with salt and pepper.
• Working in batches, fill a blender halfway with soup and puree until completely smooth, transferring to a clean pot as you work. Heat over low, stir in cream, and season with salt and pepper. Divide soup among four bowls and top with croutons and basil.