Pioneer Woman Tomato Soup Food

TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast. Serve soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!

SHERRIED TOMATO SOUP

Steps:

• Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

TOMATO SOUP 2.0

Steps:

• Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions.
• When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through.
• Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil.

PIONEER WOMAN - TOMATO SOUP WITH SHERRY

Steps:

• In a soup pot, saute diced onion in butter until translucent.
• Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither.
• To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
• Bring to a near boil, then turn off heat.
• Add sherry and half-n-half or cream and stir.
• Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste.
• Top with croutons if desired.

PIONEER WOMAN TOMATO SOUP

Steps:

• Heat a non-reactive pot or enameled Dutch oven over medium heat. Melt butter and chopped onions.
• Cook 10-12 minutes, stirring occasionally, until soft and golden. Add minced garlic and cook 1 minute, until fragrant.
• Crushed tomatoes with juice, chicken stock, chopped basil, sugar (or sugar to taste), and black pepper to taste.
• Bring to a boil, reduce heat, partially cover with a lid, and simmer for 10 minutes.
• For a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (be careful not to overfill the blender with hot liquid), then return blended soup to the pot over medium heat.
• Stir in 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. If needed, season with salt and pepper and turn off the heat.
• Serve in warm bowls, topped with fresh basil and more parmesan.

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!