Triple Tomato Soup Recipes

Steps:

• In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
• Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
• Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer.
• Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
• Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
• Serve, topped with a little pecorino romano, if desired.

Steps:

• Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
• Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.

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:

• In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender.
• Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool.
• Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
• In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through.
• Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings.

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 large saucepan over medium-low heat.
• Add onions, celery and leek. Saute' until soft, about 8 minutes.
• Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme.
• Bring to a simmer and cook for 20 minutes.
• Remove thyme stems; discard.
• Puree' soup in batches in a blender or use an immersion blender on low speed until desire texture is achieved.
• Return to pan and stir in milk, vinegar and pepper.
• Cook until heated through, about 6-10 minutes.