Creamy Tomato Soup Food

HOMEMADE CREAMY TOMATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese, tomatoes and/or onions.

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

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).

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).

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

CREAMY TOMATO PARMESAN SOUP

Steps:

• Melt butter in a large stock pot over medium heat.
• Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes.
• Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
• Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.

TOMATO SOUP

Steps:

• Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
• Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
• Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
• Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour - trust me!).
• Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
• Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
• Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

TOMATO SOUP WITH FRESH TOMATOES

Steps:

• See note below about options for tomatoes in the notes section below. Add tomatoes to a blender or food processor and pulse until they are the way you want them. I like them a little bit chunky, but smooth is totally fine too.
• Over medium heat saute diced onions in butter until they are translucent and soft. About 5 minutes. Add minced garlic about one minute before onions are done.
• Continue cooking over medium heat while adding flour, season salt, salt, pepper, and bouillon. Whisk until a smooth paste is formed and the roux begins to turn a golden brown color.
• Gradually add milk. Whisk until combined and thickened.
• Add the pureed tomatoes and sugar to the thickened milk mixture. Whisk to combine. Bring to a simmer over medium heat.
• Drizzle the heavy cream into the soup. Stir.
• Garnish with basil and parmesan cheese if desired.

TOMATO SOUP (WITH CANNED TOMATOES)

Steps:

• Dice onion.
• Heat butter in a large pan over a medium heat.
• Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
• Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
• Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
• Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
• Remove from heat and blend to desired consistency with an immersion blender.
• Gradually stir in the cream (see note below), and season to taste with salt.
• Serve with crusty bread, or a grilled cheese sandwich.

CREAMY VEGAN TOMATO SOUP

Steps:

• In a large pot heated to medium, sauté onion in vegan butter for 2 to 3 minutes until soft and fragrant. Add minced garlic and cook for another 1 to 2 minutes. You might need to lower the heat to prevent burning the garlic and onions.
• Add tomato paste and stir frequently for 2 minutes. Then add low-sodium vegetable stock and crushed tomatoes and bring just to a boil, then lower heat to a simmer.
• Add cashew cream, coconut sugar, sea salt and ground black pepper and cover with a lid. Simmer for 20 to 30 minutes.
• Drizzle or dollop extra cashew cream on the soup right before serving!

HOMEMADE CREAMY TOMATO SOUP RECIPE

Steps:

• Heat a large soup pot over medium high heat. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion.
• Season with 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil.
• Saute until the onions are lightly browned, 5-8 minutes.
• Add 3 cloves of minced garlic (about a tablespoon) and saute for 1 more minute.
• Add the can of whole tomatoes (with juices) and the can of diced tomatoes (with juices). Add 4 cups chicken broth.
• Turn the heat up to high and bring the mixture to a boil. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes if you have the time.
• Turn off the heat and use an immersion blender to puree the soup. If you do not have an immersion blender (why, why??) then let the soup cool for a couple minutes before transferring to a blender. You will have to do it in a few batches. Do not fill the blender to the fill line; add less than you think. The soup is very hot and will expand when blended, which could overflow your blender and splatter you with molten hot lava tomato soup. The other thing I recommend is to take out the little spout at the top of the blender and hold a towel over the top of the lid while blending. This will allow steam to escape and you will be able to avoid tomato soup Pompeii.
• Once all the soup is blended, heat it back up again on the stove if necessary. Turn off the heat and slowly stir in 1/2 to 1 cup cream.
• If you want, chop up about 1/2 cup basil and stir it into the soup, or top each serving with fresh basil.
• Serve warm with grilled cheese sandwiches! If you want you can cut sandwiches into tiny "croutons" and put them in your soup like in the photos. But...they get soggy pretty much right away. So unless you are taking photos of your soup to put on the internet, I say just dip your sandwich!

CREAMY TOMATO SOUP RECIPE

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions and carrots; cook 5 min. or until carrots are tender, stirring frequently. Add garlic; cook and stir 1 min.
• Stir in water, tomato sauce and tomato paste; simmer on medium-low heat 15 min. or until slightly thickened.
• Blend soup in small batches in blender until smooth. Return to saucepan. Stir in milk; cook until heated through. Serve topped with cheese.

CREAMY TOMATO SOUP

Steps:

• Melt butter in a large saucepan.
• Saute celery, carrots and onions in melted butter until tender.
• Stir in flour.
• Cook 2 minutes, stirring constantly.
• Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
• Simmer for 30 minutes, stirring occasionally.
• Remove from heat and discard bay leaf.
• Puree well (in batches) in a food processor or blender, or use a thunderstick.
• Add all remaining ingredients and stir well.
• Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.

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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CREAMY TOMATO SOUP

Steps:

• In a medium pot, heat the milk over moderate heat.
• Put the crushed tomatoes in a food processor and process until smooth.
• Pour the processed tomatoes into the milk and stir to combine.
• Put the chopped onion, garlic, celery, stewed tomatoes, tomato paste, flour, sugar, salt and pepper into the processor and process until the mixture is a smooth grind.
• Pour this mixture into the milk mixture and stir to combine.
• Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.

CREAMY TOMATO SOUP

Steps:

• 1. Melt the butter with the oil over low heat in a pot.
• 2. 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.
• 3. 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 and cool slightly.
• 4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.
• 5. Warm the soup before serving.

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.