Easy Cream Of Tomato Soup Food

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.

EASY CREAM OF TOMATO SOUP

Steps:

• Melt butter in dutch oven.
• Blend in flour until smooth.
• Pour in tomato juice and stir until it thickens.
• Stir in baking soda.
• Add milk, sugar, and salt.
• Heat thoroughly.
• Divide into bowls and top with cheese (if desired).
• This soup does not curdle.

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.

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.

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:

• 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.

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).

CREAM OF TOMATO SOUP

Steps:

• Place a strainer over a large measuring cup. Drain and SAVE the juice from both stewed and diced tomatoes. Press down on the tomatoes with the back of a spoon to drain more juice. Measure 3 cups juice, discard excess or save for another use. (Bloody Mary anyone?) Set aside both juice and tomatoes.
• Melt the butter in a large pot, sprinkle in the flour; stir and cook 1 minute. Add the brown sugar, tomato paste and allspice; stir.
• Whisk in the chicken broth gradually; then add the reserved tomato juice and both kinds of tomatoes.
• Bring to a boil, stirring frequently. Reduce to a simmer and cook 10 minutes.
• Puree with an immersion blender, food processor or blender. Don't fill more than halfway if using a food processor or blender and cover with a kitchen towel before turning it on. Leave as chunky as you like and call it a bisque or puree smooth for cream soup.
• Pour through a strainer into the same pot.
• Heat cream/milk in microwave until steaming, stir into soup. Heating the cream/milk helps keep it from curdling.
• Bring back to simmer. Do not boil after adding cream/milk - it will curdle. Taste for seasoning and add salt and pepper, more cream/milk or more sugar if desired.
• Pureeing tomato seeds can make the soup a little bitter; adding a little more brown sugar will remove the bitterness.

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.

EASY FARMSTAND FRESH CREAM OF TOMATO SOUP

Steps:

• Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
• Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
• Add light cream (start with 1/2 cup and add more to taste -- amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
• Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).

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.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

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.

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!