Tomato Soup With Buttermilk Food

COLD TOMATO-BUTTERMILK SOUP

Steps:

• Combine all ingredients except arugula. Cover, and refrigerate at least 1 hour (or overnight). Stir to recombine. Add arugula, and serve or pour into a thermos.

TOMATO SOUP

Steps:

• In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
• Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
• Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
• Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

TOMATO BASIL SOUP

Steps:

• Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
• Heat soup over medium-high heat until hot, about 5 minutes more.

CHILLED BUTTERMILK SOUP

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

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.

FRESH TOMATO SOUP

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.