Rustic Farm Fresh Tomato Soup Food

RUSTIC RED PEPPER AND TOMATO SOUP

Steps:

• In a large soup pot, sauté the peppers, onions, and shallots in butter over medium-high heat until soft and slightly golden. Add the garlic and stir until fragrant. Deglaze the pot with red wine. Add the tomato paste, thyme, and paprika. Stir well.
• Add the can of tomatoes (with juices), chicken broth, sugar, salt, and pepper.
• With a large spoon or a potato masher, "smash" the tomatoes into chunks. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
• Remove from the heat and stir in the cream and fresh basil. Taste and adjust seasoning if needed.

RUSTIC FARM-FRESH TOMATO SOUP

Steps:

• 1. Roughly chop and seed 4 cups of tomatoes. In a large pot, combine tomatoes, chopped onion, and chicken broth.
• 2. Bring mixture to a boil then reduce heat and simmer for 20-25 minutes.
• 3. Remove from heat. Add tomato sauce, salt, pepper, and sugar.
• 4. Using an immersion blender, blend to desired consistency.
• 5. To remove any remaining seeds or skin, pour cooled soup through a colander and into a large bowl. Stir or push through with the back of a large spoon.
• 6. Wipe out soup kettle and melt butter. Add flour and cook for 1-2 minutes until it begins to become golden.
• 7. Add a ladleful of soup to the butter/flour mixture and blend.
• 8. Then, add the rest of the tomato soup mixture and stir. Heat to a low simmer. Check salt, pepper, and sugar and adjust to taste. All tomatoes have different sugar content. 3-4 teaspoons seem to work for us. Adjust to your own preference. Serve.
• 9. For variety, add garlic powder or Italian seasoning. Serve with rustic croutons, green onion tops, and/or shredded Parmesan.

RUSTIC ITALIAN SOUP WITH FARRO

Steps:

• Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes. Reduce heat to medium-low; add beans and kale. Cook 5 minutes more and serve with Parmesan cheese.

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.

RUSTIC TOMATO SOUP RECIPE

Steps:

• , and loosely chop tomatoes
• over medium in deep soup dish
• and salt
• for 10 minutes
• and simmer for 10 more minutes
• , stir. It will foam.
• immediately and stir

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

RUSTIC TOMATO SOUP

Steps:

• Add oil in saucepan and heat garlic and chilli.
• Add tomatoes and roasted pepper. Boil until soft.
• Add water, stock and seasoning. Simmer for 10 minutes.
• Tear basil leaves and add a couple of minutes before completion.
• Pour into jug and vitamise down.
• Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.

RUSTIC VEGETABLE SOUP

Steps:

• In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.

RUSTIC ROAST TOMATO SOUP

Steps:

• Turn your oven on now so that it's pre-heated ready to cook later on! Heat settings are 200°C / 400°F .
• First, peel the tomatoes. Do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute.
• Run cold water over the tomatoes and the skins can then easily be peeled off. Cut the peeled tomatoes in half with a sharp knife, avoid squashing them.
• Peel and finely chop the garlic. Place the halved tomatoes on the baking tray, cut side upwards. Sprinkle the garlic over the tomatoes and spread the basil leaves over the top.
• Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the oven and leave it there for an hour.
• Peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes. Put the baking tray back in the oven.
• 20 minutes before the tomatoes are roasted, peel the potato, chop it into four and place it in a pan with carrots and 470 ml (1 pint) cold water. Place the pan on the stove and bring to a gentle boil.
• When the tomatoes are roasted, take the potato and carrots off the heat and mash coarsely with the water.Add the tomatoes to the pan of potatoes and remash. Add the tomato paste, a couple of shakes of Lea and Perrins and season with salt and pepper to taste.
• Leave the blended soup in the pan and gently reheat for around 5 minutes stirring every minute or so. Don't let the soup boil.
• Taste the soup and add any more salt or pepper according to taste.
• Serve in warm soup bowls and garnish with a couple of basil sprigs if any is left.