Creamy Tomato Soup With Herbs Food

CREAMY TOMATO SOUP

Steps:

• Heat butter and oil in a dutch oven. Add chopped onion, garlic, and then cook until onions are translucent. (about 2-3 minutes) Don't let garlic burn. Add Italian seasoning and cook for 30 seconds to awaken the flavor of herbs.
• Add puree tomatoes, chicken stock with tomato paste, sugar, and 1/2 tsp salt.
• Bring tomatoes mixture to a rolling boil and then reduce heat to medium. Simmer covered for 10 minutes. After 10 minutes, add black pepper to taste and adjust salt (if needed). Turn off the heat. Now, stir in cream. Return soup to heat and simmer on low heat, gently, until soup thickens and heated through.
• Stir in 3/4 of fresh chopped basil. Remove from heat. Taste and adjust seasonings. Ladle soup into serving bowls, garnish with remaining basil and serve.

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 BASIL BISQUE

Steps:

• To make the basil oil, puree basil leaves together with oil in a high-speed blender until smooth.
• Strain through a fine mesh sieve or chinois twice. Do not press down on the mixture or you'll end up with a bitter note to the oil.
• Let sit for 2 hours before storing in an airtight container. While the basil oil is resting, start on the soup.
• Bring a large pot of water to a boil. On the blossom end of each tomato (opposite the stem), score with an "X" with a paring knife. Add tomatoes to the boiling water.
• Boil for 30 seconds to 1 minute. Remove from the water to a bowl filled with ice water. Remove the tomatoes from water and gently peel.
• Remove the seeds from each tomato. Add tomato pieces to a large bowl. Add the seeds and goop that you remove to a sieve placed over the bowl of tomatoes. Mash the innards through a bowl to get all the flavor from those, without the seeds. Set aside.
• Heat olive oil in a large soup pot over medium-high heat. Add the garlic and onion, stirring occasionally until the onion has softened, approximately 7 minutes.
• Add tomatoes, chicken stock, and sugar. Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces by one quarter, approximately 20 minutes.
• Turn off heat and cool the mixture for about 10 minutes. Using a stick blender, puree the soup until it is smooth. If you don't have a stick blender, you can also use a blender or food processor, working in batches.
• Bring the pureed soup to a simmer over medium heat, then add cream and basil. Season with salt and pepper to taste.
• Ladle into bowls, and garnish with an extra drizzle of heavy cream and basil oil.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

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 AND CREAM CHEESE SOUP

Steps:

• Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
• In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
• Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
• Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

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 WITH HERBS

Steps:

• Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
• Peel and chop onion and add to pot, stir and cook for 2 minutes.
• Add garlic, stir and cook 30 seconds.
• Add tomatoes with juice and tomato sauce.
• Raise the heat to high and bring soup to a boil.
• Reduce heat to low.
• Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
• Stir and heat for 2 minutes.
• Remove from heat and serve at once, garnished w/ croutons if desired.
• NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.

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 AND SUMMER HERB SOUP

Steps:

• In medium saucepan, heat the oil over medium.
• Add the onion and saute until softened, about 4 minutes.
• Add the tomatoes and water, then bring to a boil.
• Reduce heat and simmer until the vegetables are tender, about 5 minutes.
• Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
• Set a strainer over the saucepan.
• Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
• Whisk the sour cream and tarragon into the soup.
• Stir over low heat until the soup is hot, but not boiling.
• Season with salt and pepper.