Moms Homemade Tomato Soup Food

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!

MOM'S BEST TOMATO SOUP CANNING RECIPE

Steps:

• Chop onion& celery.
• Place in large kettle w/ just enough water to keep them from burning.
• While this simmers, cut tomatoes (remove stems if not using strainer).
• Add to kettle& cook until tender.
• Place this all through Victorio strainer (or similar).
• Return to kettle.
• Add sugar& salt.
• Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
• Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
• Stir well.
• Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
• Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
• Ladle into jars& close securely with lids.
• Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
• Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
• .

MOM'S BEST TOMATO SOUP CANNING RECIPE RECIPE - (4/5)

Steps:

• 1. Chop onions and celery 2. Place in larger kettle with just enough water to keep them from burning. 3. While this simmers cut tomatoes (If not juicing) 4. Place cut tomatoes (or juice) in kettle and cook until tender. 5. Place everything through a Victorio Strainer or Fine Food Mill. 6. Return to kettle. 7. Add Sugar and salt (I let it simmer till the red color deepens nicely) 8. Melt butter in cast iron or other thick bottomed pot. Stir in flour to form a paste and slowly whisk in 2 to 4 cups of liquid to avoid lumps. 9. Add butter/flour mixture to warmed tomato juice. (If the juice is too hot it may form lumps) 10. Stir well 11. Heat until hot and thickened. (doesn't get real thick) 12. Ladle into prepared jars and secure lids. 13. Hot water bath for 30 minutes per pint. May add a little milk to desired consistency prior to serving. NOTE: For better compliance with current USDA preserve standards - Add 1 tbsp of lemon juice concentrate (like real-lemon - not fresh squeezed) to each pint and add the flour/butter thickening agent when preparing to serve rather than prior to processing. I have seen others that have chosen to process in a pressure canner at 10lbs for 30 minutes. NOTE:

MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP

Steps:

• Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

HOMEMADE TOMATO SOUP

Steps:

• Heat a large saucepan or dutch oven over medium heat. Add the olive oil, once hot add the onions and saute until lightly browned and translucent, 2 minutes.
• Add the garlic and italian seasonings, stir and cook until fragrant, 30 seconds.
• Add the tomatoes, vegetable stock, salt, and pepper.
• Use a potato masher or large spoon to break up the tomatoes into larger chunks. Alternatively, crush using your hands before adding into the pot.
• Simmer the tomato soup over medium-low heat, until the liquid slightly concentrates, stirring occasionally, 15 minutes.
• Use a hand immersion blender and puree the soup until thickened and smooth. Leave small pieces of tomato for a chunkier soup. Alternatively, you can work in two batches to puree the soup in a blender. If doing so, make sure to remove the center of the lid and cover it with a towel so that steam does not build up.
• Add more stock if needed to thin the consistency of the soup.
• Taste and season with more salt and pepper as desired.
• Serve soup hot and garnish with chives.

TOMATO POTATO SOUP

Steps:

• In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes
• Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes
• In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat
• Stir occasionally to avoid burning
• Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour
• Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions
• As your pasta is cooking, add the heavy cream to the tomato and potato mixture
• (The potatoes should be soft, but not falling apart
• ) Add additional salt to taste
• Drain the pasta well and add to the tomato and potato mixture
• Ladle into bowls and garnish with the cheese
• Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini
• Copyright © 2017 by Elisa Constantini with Frank Constantini
• Used with permission by Sterling Epicure
• All rights reserved
• Potato-Parsnip Soup with Grilled Cheese and Pears

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

BROTHY TOMATO SOUP

Steps:

• Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Remove to paper towels and reserve for the grilled cheese. Pour off all but 3 tablespoons of the drippings from the pot.
• Add the kimchi and onion to the pot. Cook, stirring and scraping up any browned bits, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the gochujang and brown sugar and cook, stirring, until the vegetables are coated and the bottom of the pot is starting to brown, 1 to 2 minutes. Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat and simmer until the soup is slightly reduced and thickened, 20 to 25 minutes. Remove 1 1/2 cups soup from the pot and transfer to a blender; puree until smooth. Return to the pot and stir to combine. Add more gochujang if desired, 1/2 teaspoon at a time.
• Divide the soup among bowls. Top with sliced scallions.

TOMATO-PARMESAN SOUP

Steps:

• Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
• Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
• Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

ROASTED TOMATO SOUP RECIPE WITH PARMESAN CROUTONS

Steps:

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
• In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan.
• Drizzle with olive oil, and season with salt and pepper.
• Bake for 35-40 minutes or until tomatoes burst and garlic is nice and tender.
• Remove from the oven and let cool slightly. Remove the garlic and put tomato mixture, and remaining fresh basil, heavy cream in the blender. Squeeze the roasted garlic into the blender and discard the outer layer.
• Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.