THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
EASY FARMSTAND FRESH CREAM OF TOMATO SOUP
Posting this for safekeeping, since I'm postively drowning in recipe clippings and cards. I don't usually like cream soups, but this one I love! Recipe from Wilson Farms in Lexington MA. Servings are a guess.
Provided by Muffin Goddess
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
- Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
- Add light cream (start with 1/2 cup and add more to taste -- amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
- Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).
FARMSTAND TOMATO SOUP
Make and share this Farmstand Tomato Soup recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 1h23m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Place the tomato halves, cut side down, on a jelly roll pan and drizzle with 2 tsps. of the olive oil.
- Bake for 35 minutes until tender and slightly charred.
- Remove tomatoes from oven and cool.
- Discard skins.
- Heat remaining 1 tsp olive oil in a 2 quart saucepan over medium-high heat.
- Add the carrot, garlic, and herbs.
- Saute for 8 minutes.
- Stir in the broth.
- Partially cover, reduce the heat, and let simmer for 20 minutes or until the carrots are tender.
- Add the tomato halves.
- Place half of the mixture in a blender and process until smooth and repeat with remaining mixture. You can also blend it all with a stick blender.
- Return pureed mixture to saucepan and add the milk, salt, pepper and stir over low heat until thoroughly heated. Do not boil.
- Sprinkle with additional fresh herbs if desired just before serving.
Nutrition Facts : Calories 92.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 6.8, Sodium 163, Carbohydrate 10.6, Fiber 2.5, Sugar 4.8, Protein 3.2
BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
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!
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