HOMEMADE TOMATO SOUP
This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.
Provided by Michelle Storm
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
- Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
- Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
- Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
- Stir in heavy cream and season soup with salt and pepper.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.9 g, Cholesterol 14 mg, Fat 7.2 g, Fiber 2.3 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 1180.2 mg, Sugar 5.4 g
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
QUICK HOMEMADE TOMATO SOUP
This recipe came from Canadian Living magazine, adapted for our household...makes a great "fancy" lunch on a weekend even though it's so quick!
Provided by Sarah_Ont
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in saucepan, heat oil over medium heat.
- Cook onions and garlic until softened.
- Add tomatoes, stock, tomato paste and pepper.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes or until slightly thickened.
- Using immersion blender or food processor, puree (optional).
HOMEMADE TOMATO SOUP
Michael Chiarello's Homemade Tomato Soup recipe from Food Network is an easy way to jazz up canned tomatoes; you just need a few fresh veggies and herbs.
Provided by Michael Chiarello : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
- Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
HOMEMADE QUICK TOMATO SOUP
Make and share this Homemade Quick Tomato Soup recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over med heat in a saucepan.
- Cook onions and garlic stirring for 5 minutes.
- Add tomatoes, stock, tomato paste and pepper.
- Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.
HOMEMADE TOMATO SOUP RECIPE BY TASTY
Here's what you need: whole peeled, plum tomatoes with basil, fresh tomatoes, chicken broth, v8 juice, salt, fresh ground black pepper, red pepper flakes, butter, fresh basil, heavy whipping cream, goat cheese
Provided by Jennifer Van Vallis-Bright
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large pan, combine canned tomatoes, fresh diced tomatoes, chicken broth, V8 juice, and then the salt, pepper, and red pepper flakes.
- Let the mixture cook on medium heat for at least 30 minutes. Blend with an immersion blender to emulsify.
- Add the butter, whipping cream, and goat cheese. Stir to combine.
- Garnish with fresh basil and serve.
Nutrition Facts : Calories 461 calories, Carbohydrate 25 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, Sugar 9 grams
TOMATO SOUP
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Time 1h45m
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium
OLD FASHIONED TOMATO SOUP
Mother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup. -Wilma Miller, Port Angeles, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.
Nutrition Facts : Calories 148 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 423mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.
More about "recipe for homemade tomato soup"
20 BEST TOMATO SOUP RECIPES | EASY TOMATO SOUP RECIPE …
From foodnetwork.com
Author By
10 BEST HOMEMADE TOMATO SOUP WITH FRESH TOMATOES RECIPES
From yummly.com
HOMEMADE TOMATO SOUP RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
HOW TO MAKE CLASSIC TOMATO SOUP - KITCHN
From thekitchn.com
TOMATO SOUP RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOMEMADE TOMATO SOUP (FROM THE PANTRY) - MELISSA K. NORRIS
From melissaknorris.com
EASY TOMATO SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE
From inspiredtaste.net
HOMEMADE TOMATO SOUP, A QUICK COMFORT FOOD LUNCH WITH A …
From pinterest.com
18 EASY HOMEMADE TOMATO SOUP RECIPES - HOW TO MAKE TOMATO …
From countryliving.com
TOMATO SOUP RECIPES | FOOD & WINE
From foodandwine.com
HOMEMADE TOMATO SOUP RECIPE | FOOD DEVOTED
From fooddevoted.com
EASY CLASSIC TOMATO SOUP - FEASTING AT HOME
From feastingathome.com
HEALTHY TOMATO SOUP RECIPE {5 MINUTES!} - IFOODREAL.COM
From ifoodreal.com
HOMEMADE TOMATO SOUP - JESSICA GAVIN
From jessicagavin.com
BEST HOMEMADE TOMATO SOUP RECIPE - HAPPY HOOLIGANS
From happyhooligans.ca
TOMATO SOUP RECIPES - HOMEMADE TOMATO SOUP
From delish.com
CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE AND KATE
From cookieandkate.com
A HOMEMADE TOMATO SOUP RECIPE MADE FOR CANNING - DIY NATURAL
From diynatural.com
TOMATO SOUP RECIPES | ALLRECIPES
From allrecipes.com
EASY CREAMY TOMATO SOUP (30 MINUTES) | THE FOOD CHARLATAN
From thefoodcharlatan.com
THIS CLASSIC TOMATO SOUP RECIPE IS PERFECTION - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE TOMATO SOUP RECIPE | EASY TOMATO SOUP RECIPE
From allkitchenrecipes.com
HOMEMADE TOMATO SOUP - ERREN'S KITCHEN
From errenskitchen.com
EASY HOMEMADE TOMATO SOUP RECIPE - KYLEE COOKS
From kyleecooks.com
QUICK HOMEMADE TOMATO SOUP | CANADIAN LIVING
From canadianliving.com
CREAMY HOMEMADE TOMATO SOUP - JUST A TASTE
From justataste.com
TOMATO SOUP | RICARDO
From ricardocuisine.com
HOMEMADE TOMATO SOUP RECIPE - FARMLIFEDIY.COM
From farmlifediy.com
HOMEMADE ROASTED TOMATO SOUP | SO MUCH FOOD
From somuchfoodblog.com
HOMEMADE TOMATO SOUP RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
10 BEST HOMEMADE FRESH TOMATO SOUP RECIPES | YUMMLY
From yummly.com
CLASSIC TOMATO SOUP - ONCE UPON A CHEF
From onceuponachef.com
HOMEMADE TOMATO SOUP (FRESH TOMATOES) - SPEND WITH PENNIES
From spendwithpennies.com
HOMEMADE TOMATO SOUP - MADE IN 30 MINUTES! - LIFE MADE SIMPLE
From lifemadesimplebakes.com
CREAMY TOMATO SOUP WITH BUTTERY CROUTONS RECIPE - FOOD & WINE
From foodandwine.com
BEST HOMEMADE TOMATO SOUP RECIPE (YOU'LL NEVER GO BACK TO …
From anoregoncottage.com
TOMATO SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
5-INGREDIENT EASY TOMATO SOUP | GIMME SOME OVEN
From gimmesomeoven.com
SIMPLE HOMEMADE TOMATO SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
You'll also love
Related Search