Penzeys Style Tomato Soup Recipes

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:

• Cook tomatoes and sugar in a saucepan over medium heat until soft and the skins start to fall off, approximately 10 minutes.
• Add baking soda (it will get foamy) and cook another minute or two.
• Strain the tomatoes through a sieve set over a large bowl; discard the seeds& skins but reserve the juices.
• You should have 8 cups juice, approximately- set aside. (If you do not have enough juice, add canned tomato juice or vegetable broth to your juices to make up the difference, adjusting the salt later to account for these additions.).
• Over medium heat, melt the butter in a large stock pot, then add onions and saute until softened, about 5 minutes.
• Add flour, stirring, then add all spices except for the basil, stirring until well blended.
• Cook the flour mixture for about 3 minutes, stirring constantly- don't let it burn.
• Slowly add the milk, whisking to mix with flour mixture until smooth.
• Continue cooking until it starts to thicken.
• Add 1 cup of the milk mixture to the tomato juices to temper them, stirring well.
• Pour the tomato mixture into the stock pot and stir to mix.
• Continue heating until warmed through, but do not let boil.
• Taste for seasonings and adjust as needed.
• Add basil and serve with a sprinkling of crushed croutons on top if desired.

Steps:

• Preheat oven to 350°F.
• Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
• Cool to room temperature by refrigerating for 1 hour.
• Remove the skins and coarsely chop the potatoes; set aside.
• Finely chop bacon and fry until crispy.
• Drain the bacon on paper towels and set aside.
• Let the milk come to room temperature.
• Place 1 1/2 cups of chopped potatoes into blender.
• Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
• In a large, heavy pot, melt the butter over medium-low heat.
• Add the onions and cook until they are soft and translucent, about 10 minutes.
• In a separate pan, heat the chicken broth to boiling.
• Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
• Next, add the potato puree. Mix well.
• Lower the heat to simmer and cook for 30 minutes. Stir often.
• If soup is too thick, thin with more milk.
• Add 3/4 of the crisp bacon and mix well.
• Serve garnished with the remaining bacon, cheddar cheese, and chives.