Lous Green Tomato Soup Recipes

Steps:

• Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

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.

Steps:

• Heat oil in a large 4 quart pot over medium high heat.
• Add bacon and cook until browning.
• Add scallions, garlic and bay leaf until all is tender and cooked through.
• Add salt, pepper and tomatoes and stir well, then add broth and water.
• Bring to a simmer and cover partially for 35 minutes.
• Taste to adjust seasoning if need be.
• Enjoy!

Steps:

• Heat the oil in a large heavy pot over medium heat.
• Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
• Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
• Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
• Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
• Return the soup to a pot and add the milk and salt.
• Heat to a simmer.
• Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

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!

Steps:

• Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
• Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.