Thick Creamy Tomato Basil Soup With Prosciutto Apple Gruyere Grilled Cheese Food

CREAMY TOMATO BASIL SOUP

Steps:

• Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
• Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
• Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
• In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
• Add a big ladle full of the soup to the roux--it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
• Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
• Store tomato basil soup covered in the refrigerator for up to one week.
• Try it served in a yummy homemade bread bowl!

THICK AND CREAMY TOMATO SOUP RECIPE

Steps:

• In a 6-quart stainless steel pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally until butter starts to brown on the bottom, about 15 minutes. Add tomatoes, followed by chicken stock. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer.

KITTENCAL'S THICK AND RICH CREAMY TOMATO SOUP (LOW-FAT OPTION)

Steps:

• In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
• In a saucepan melt the butter over medium-high heat.
• Add in onion and dried oregano; saute until softened (about 3 minutes).
• Add in garlic and red pepper flakes; cook stirring for 2 minutes.
• Add in flour and stir for 1 minute.
• Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
• Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).
• Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.
• Delicious!

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).