Wh Winter Tomato Soup Food

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!

WINTERTIME TOMATO SOUP

Steps:

• Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
• Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
• Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.

WINTER TOMATO SOUP WITH BULGUR

Steps:

• Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
• Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.

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.

CREAMY TOMATO SOUP

Steps:

• Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
• Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

WINTER TOMATO SOUP

Steps:

• In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
• Cook, stirring, until onions wilt.
• Add tomatoes and tomato paste.
• Simmer 20 minutes.
• Blend together 5 T of the chicken broth with the flour.
• Add this to the soup, stir, then add rest of broth.
• Simmer 30 minutes, stirring often to prevent burning.
• Puree soup in blender.
• Return to heat.
• Add sugar and cream.
• Simmer 5 more minutes.

WINTERTIME TOMATO SOUP

Steps:

• Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
• Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
• Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.

WINTERTIME TOMATO SOUP

Steps:

• Preheat the oven to 375°.
• Put the dried tomatoes in a heatproof bowl and cover with 2 cups boiling water.
• Drain the canned tomatoes and reserve the liquid; halve them and put in a shallow roasting pan; drizzle with 2 tablespoons of olive oil and sprinkle with the thyme.
• Roast, turning once or twice, until the tomatoes are dried and lightly browned, about 30 minutes.
• When the tomatoes are done, drain the dried tomatoes and pour their soaking liquid into the roasting pan.
• Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, breaking up the roasted tomatoes at the same time.
• Roughly chop the dried tomatoes and add them to the roasting pan.
• Put the remaining olive oil in a deep skillet or medium saucepan over med-high heat.
• When hot, add the garlic and cook just until it begins to color, a minute or so.
• Add the carrot and onion and cook until they start to release their liquid, about 3 minutes.
• Sprinkle with salt and pepper, then add the honey and stir until it melts, just a few seconds.
• Add the reserved liquid from the canned tomatoes and continue stirring until the liquid dries out and darkens, about 5 minutes.
• Stir in the stock, along with the contents of the roasting pan.
• Turn the heat to high and bring the soup to a boil, then decrease heat so it bubbles gently.
• Cover and cook until the vegetables are very tender, about 30 minutes.
• Garnish with the parsley and serve.
• *Wintertime Tomato and Rice Soup--add 1 cup short-grain rice, like Arborio, to the pan just after the reserved canned tomato liquid has cooked; increase the stock to 6 cups.
• *Elegant Wintertime Tomato Soup--use an immersion blender to puree the finished soup in the pan; or cool the soup to room temperature, carefully puree in a blender, and return to the pan to reheat; stir in 1 cup heavy cream, sour cream, or any milk and heat gently.

FROZEN GARDEN TOMATOES FOR WINTER SOUPS AND SAUCES

Steps:

• Core tomatoes, then freeze in freezer bags (don't bother peeling them).
• To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.

WH WINTER TOMATO SOUP

Steps:

• Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes.
• Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.
• Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth.
• Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.