Excessively Simple Cream Of Tomato Soup Food

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

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.

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.

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.

OLD-FASHIONED CREAM OF TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients. Cover and simmer for 1 hour. , In the top of a double boiler or metal bowl, heat cream over simmering water; add to tomato mixture just before serving.

EXCESSIVELY SIMPLE CREAM OF TOMATO SOUP

Steps:

• Pour the tomatoes into the pot you're cooking with and set the stove on high.
• Heat until the tomatoes are bubbling. This will take less than five minutes so keep your eye on it.
• Once the tomatoes are bubbling, add the other ingredients and turn the heat to medium. Cook until it's bubbling again or until it's as hot as you want it. Pour into a mug and enjoy!

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.

4B'S OLD FASHIONED CREAM OF TOMATO SOUP

Steps:

• Mix tomatoes, chicken broth, butter, sugar, onions and soda.
• Simmer over low heat for 1 hour.
• Heat cream in a double boiler.
• Add cream to hot tomato mixture and serve.

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).