Tomato Buttermilk Soup Food

THE BEST TOMATO SOUP

Steps:

• Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
• Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
• Ladle the soup into bowls and drizzle with more oil before serving.

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.

ROASTED TOMATO AND BUTTERMILK BISQUE

Steps:

• Preheat oven to BROIL.
• Place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling.
• Put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened.
• Once cool enough to handle, remove the skin and seeds and discard. Chop the tomatoes coarsely. Set aside.
• Warm the olive oil in a sauce pan over low-medium heat. Add the leeks, shallots, carrots and celery. Sauté the mixture, stirring occasionally for about 5 minutes or until vegetables are softened.
• Next add the roasted tomatoes and tomato puree. Sprinkle the flour on the tomatoes and stir to incorporate well.
• Add the stock, cover and simmer until slightly thickened, approximately 20 minutes.
• Once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (Alternatively, the soup can be cooled and pureed in a food processor.) Stir in 2 tablespoons of the fresh basil.
• Transfer the soup to a non-reactive large serving bowl. (If you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon).
• Cover soup and refrigerate until well chilled or serve hot.
• To serve, transfer the soup to individual bowls. Divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving.
• Garnish each serving with a few ribbons of fresh basil.

RICH TOMATO SOUP

Steps:

• In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
• Stir in basil and ground red pepper, if desired.
• Cook and stir for 1 minute more.
• Remove from heat.
• In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
• Cover and blend till smooth.
• Return mixture to saucepan and heat through.
• Or, chill thoroughly.
• Garnish each serving with fresh basil leaves or lime slices, if desired.

TOMATO SOUP WITH BUTTERMILK

Steps:

• Puree tomatoes, then press through a sieve to remove seeds. In a large bowl, beat the pureed tomatoes, tomato paste, buttermilk and oil. Toss pureed avocado with 1 TBS lemon juice (to hold color). Add avocado, remaining lemon juice, parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and hot pepper sauce (if desired). Refrigerate several hours before serving.
• To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.

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!

COOL TOMATO AND BUTTERMILK SOUP

Steps:

• Chill four small bowls.
• Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible.
• Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
• To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.