Easy Farmstand Fresh Cream Of Tomato Soup Food

FRESH CREAM OF TOMATO SOUP

Steps:

• In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

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.

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.

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.

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!

FRESH CREAM OF TOMATO SOUP

Steps:

• In a 8 quart stock pot, bring fresh tomatoes and canned tomato sauce to a boil.
• Lower heat, and simmer 10 minutes.
• Add onion, celery salt, sugar, bay leaf and clove to tomato mixture.
• Simmer 5 more minutes.
• While tomatoes are simmering, melt butter in a small sauce pan.
• Sauté onion until tender and golden.
• Remove onion and set aside.
• Add flour, salt and pepper to the oil to make a thick paste.
• Slowly add milk, and heat over medium heat until milk is thickened.
• Stir continuously, do not boil.
• After tomatoes have simmered 15 minutes, remove bay leaf and cloves.
• Puree with hand-held mixture.
• Add baking soda.
• Slowly add milk mixture, stirring constantly.
• Heat 1 minute.
• Add scallion as garnish when served.
• Serves 4-6.

COLONEL SANDERS' CREAM OF TOMATO SOUP

Steps:

• Heat juice and onion to boiling.
• Remove the onions.
• Melt the butter and add the flour in a pot.
• Cook until light golden.
• Add the juice to the butter and flour.
• Cook until it thickens.
• Add the salt, white pepper and sugar.
• Remove from heat.
• Beat in the cold milk.
• Heat without boiling and serve.

OLD FASHIONED CREAM OF TOMATO SOUP

Steps:

• In a saucepan, melt butter over medium heat.
• Add flour and salt, blending well.
• Slowly add milk, stirring constantly.
• Cook until mixture boils and thickens.
• Set aside Press tomatoes through a sieve or blend until smooth.
• In a soup pot, combine remaining ingredients and bring to a boil.
• Lower heat and simmer 10 minutes.
• Pour white sauce into soup, stirring constantly.
• Heat thoroughly before serving.

FARMSTAND TOMATO SOUP WITH ARUGULA PESTO

Steps:

• To Make the Soup:
• Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
• When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
• To Make the Pesto:
• Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.
• To Serve:
• Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
• Do it early
• The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.
• Variation
• The more traditional-minded may prefer a basil pesto. Also, you can eliminate the cream and top the soup with a dollop of crème fraîche or Greek-style yogurt and a drizzle of pesto.

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).