Jersey Fresh Tomato Soup Food

TOMATO SOUP

Steps:

• Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
• Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
• Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
• Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
• Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
• Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

JERSEY FRESH TOMATO SOUP

Steps:

• Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
• Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

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.

WARM WEATHER COMFORT FOOD: 5-INGREDIENT FRESH TOMATO SOUP

Steps:

• Set up an ice water bath: large bowl, lots of ice, a little water
• Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
• Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
• When water boils, gently place tomatoes in water and let them roll around 1 full minute
• Transfer the tomatoes to the ice bath using a spider or tongs
• Cool and peel tomatoes, letting them drain a bit as you work in the strainer
• Slice and chop the tomatoes and place in a bowl
• Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
• Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
• Do not let the onions brown
• Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
• Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
• Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
• Simmer gently over lowest heat until ready to serve
• Top with a few small leaves of torn basil

MOM'S JERSEY FRESH TOMATO SOUP

Steps:

• Sauté onions in butter about 5 minutes until tender and golden. Add tomatoes, tomato paste, lemon rind, chicken stock, bacon and herbs. Bring to boil, reduce to simmer until tomatoes are tender, about 15 minutes. Remove lemon rind. Cool soup, then purée in blender. Strain puree. Reheat before serving. Garnish with croutons and basil sprigs.

EASY THREE-INGREDIENT TOMATO SOUP

Steps:

• Melt butter over medium heat in a Dutch oven or large saucepan.
• Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
• Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

FRESH TOMATO SOUP

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.

GARDEN FRESH TOMATO SOUP

Steps:

• In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes.
• Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently.
• Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.

FRESH TOMATO BASIL SOUP

Steps:

• Dice the tomatoes and onions, and chop or tear the fresh basil.
• In a medium sauce pan, over medium heat, combine the tomatoes, onion, garlic, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
• Add in the basil, remove from the heat and allow to cool for 5 minutes.
• (CAUTION - See notes) For the safest option use a handheld immersion blender to puree the soup. You can also puree in a food processor with a locking lid but be very careful when removing the lid. Click for a food processor or for an immersion hand blender.
• In a sauce pan, melt the butter over medium-low heat.
• Stir in the flour, until no lumps are left, to make a roux. Cook for about 1 minute, stirring often.
• Gradually whisk in a bit of the tomato mixture, so that no lumps form.
• Then slowly stir in the rest, a little bit a time until all of the tomato mixture is mixed in.
• Sprinkle in the sugar and salt. Add more if needed.

FRESH TOMATO SOUP

Steps:

• In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
• Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
• Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
• Provided by Chef Jim Coleman

ROASTED TOMATO SOUP WITH FRESH BASIL

Steps:

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

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!

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 425
• Wash and chopped tomatoes, garlic and red bell pepper
• Sprinkle with salt, pepper, and a little olive oil.
• Place on foil-lined baking sheet And roast 30 min, remove from oven and set aside
• In a large stockpot or Dutch oven melt butter and 1/4 cup oilSauté onions until soft (about 3-4 mins).
• Add in tomato paste and stir to break up
• Add in chicken broth and continue to stir until paste is fully dissolved.
• Add in roasted tomatoes, garlic and bell pepper.
• Add in seasonings and allow to simmer 5-7 mins.
• Add heavy cream and stir to incorporate.
• Taste and see if you need to add more salt or pepper. If it's too acidic add in a little brown sugar to help balance the flavor profile.
• Use an immersion blender (or high powered blender) to blend until smooth.
• Serve and enjoy