Tomatosoupquickandeasy Recipes

Steps:

• Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Steps:

• Put tomato paste in saucepan; add milk or water using empty tomato paste can and rinsing can thoroughly.
• Add salt and sugar and optional additions if using; stir.
• Cook on medium, stir and serve.

Steps:

• Pour Juice into crock pot or pot.
• Mix the flour into the milk until smooth and dissolved (I usually put them into a small canning jar, put the lid on and shake it like a crazy woman until it's smooth!) :).
• Pour the flour/milk mixture into juice and add the rest of the spices.
• Crockpot: Cook on low for about 3 hours or more.
• Stove top: Cook on Meduim/High until it boils. Turn it to Medium/Low and let simmer for about 20 minutes until the flavors have developed and it has gotten a little thicker.
• Add more spices to your taste and enjoy!

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.

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.