Awesome Tomato Soup Recipes

THE BEST EVER TOMATO 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.

HOMEMADE TOMATO SOUP

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.

AWESOME TOMATO SOUP!

Steps:

• Pour 1 can tomato soup and 1 cup milk into sauce pan. Add tarragon, parmesan cheese, pepper. Heat.
• I like to crumble up the butter garlic Ritz crackers into my bowl of soup. I also add a little more shredded cheese to the top.
• Enjoy!

THE BEST TOMATO SOUP

Steps:

• Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
• Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
• Ladle the soup into bowls and drizzle with more oil before serving.

SOUP ESSENTIALS: AWESOME FIRE-ROASTED TOMATO SOUP

Steps:

• 1. PREP/PREPARE
• 2. Bisque versus Soup A "traditional" bisque (traditional being the operative word in this sentence), is made from shellfish (lobster, crab shrimp, etc.). However, times change, and things evolve. Today, you can go into many restaurants, and order tomato bisque. Which, according to purists is essentially a cream of tomato soup. It is kind of like putting lipstick on a pig... What has that to do with this recipe? Probably nothing, but now you know the rest of the story.
• 3. While making this soup, I tried regular milk, half & half, and heavy cream. I felt that the regular milk did not have enough punch, and the heavy cream overwhelmed the tomato taste... half & half won the day. FYI: You can leave the half & half out of the recipe, and it still tastes pretty dang good.
• 4. Do not forget to bake your garlic before adding it. If you have never baked garlic, you are missing out on a nice treat. Here is a recipe, if you need one: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. The tomatoes for this recipe will determine the final taste and quality. I am using Muir Glen, Organic, Fire Roasted tomatoes; however, there are a lot of good brands out there... just make sure that they are fire roasted.
• 6. This soup freezes really well; however, if you choose to freeze it, then do not add the half & half. When you defrost it, warm it up, and add it before serving. That will make it taste SUPER fresh.
• 7. Gather your Ingredients (mise en place).
• 8. Add the butter to a saucepan, or heavy-bottomed pot, over medium heat.
• 9. After the foaming subsides, add the onions, and stir until they just begin to soften, about 3 - 4 minutes.
• 10. Add the celery and carrots, then stir for about 2 minutes.
• 11. Add the garlic, and stir for about 30 seconds.
• 12. I do not have a photo for this step (my bad); however, add the tomato paste, and the remainder of the dry spices (with the exception of the sugar), and stir to combine, about 2 - 3 minutes.
• 13. Chef's Note: It goes without saying (so I am going to say it anyway)... At no time during this cooking process will you allow the veggies to brown or, heaven forbid, burn. We just want them softened, so they can give up their yummy flavors to the soup.
• 14. Add the tomatoes, and the sugar.
• 15. Reduce the heat, and allow the mixture to barely simmer.
• 16. Continue to simmer for 30 minutes.
• 17. Chef's Note: During this time, the liquid will reduce, and the flavors of the veggies and spices will blend in with the tomatoes. Be careful and make is a very low, slow simmer.
• 18. After 30 minutes, add the chicken stock, and continue to slow simmer for an additional 15 minutes.
• 19. Add the contents of the saucepan to a blender, and blend until completely smooth, return to the pot, and add the half & half, and the lemon juice.
• 20. Chef's Note: If you want the soup to be a little chunky, then only blend half the soup... up to you.
• 21. Bring the soup up to serving temperature over low heat, about 5 minutes.
• 22. PLATE/PRESENT
• 23. Serve with a dollop of sour cream, some parmesan, and maybe some fresh basil. Enjoy.
• 24. Keep the faith, and keep cooking.

TOMATO SOUP

Steps:

• Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
• Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
• Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

AWESOME ON THE VINE CREAMY TOMATO SOUP

Steps:

• 1. Gather your ingredients.
• 2. Preheat the oven to 450f/232c
• 3. Roughly chop the carrots, onions, and the leek, and then add them to the bowl of a food processor fitted with an S-blade.
• 4. Pulse the veggies until roughly ground, several 1-second pulses.
• 5. Add the ground vegetables to a large ovenproof skillet, or a rimmed baking sheet,
• 6. Quarter the tomatoes.
• 7. Place the quartered tomatoes on a rimmed baking sheet, cut side up.
• 8. Sprinkle with salt, pepper, and olive oil.
• 9. Add the veggies and tomatoes to the preheated oven, and bake for about 50 minutes,
• 10. Chef's Tip: The veggies should be browned on top, and the tomatoes should be beginning to collapse.
• 11. Chef's Note: The veggies used to create the broth for this soup is called a mirepoix.
• 12. Add the reserved tomato vine, basil, oregano, and thyme sprigs to a large soup pot.
• 13. Chef's Tip: If you have a good sized, heavy bottomed pot, like enameled cast iron, that would be excellent.
• 14. Add the 8 cups filtered water to the pot.
• 15. Remove the pans from the oven and add the roasted vegetables into the pot
• 16. Set the pan aside, but do not clean out.
• 17. Bring the contents of the pot to a boil, and then reduce to a simmer.
• 18. Place the pan used to roast the veggies over medium high heat, and then add the tomato paste.
• 19. Cook until the tomato paste begins to darken, and then add about 3 or 4 tablespoons of water.
• 20. Take a wooden spoon, and use it to scrape up the brown bits of veggies still adhering to the bottom of the pan. Scrape until they are all incorporated into the tomato paste.
• 21. Add the tomato paste mixture to the pot, and continue to simmer for a total simmering time of about 50 minutes.
• 22. Chef's Tip: If your simmer is too high, you will lose a lot of your liquid. If your simmer is right, you should lose no more than 1 to 1.5 cups of liquid to evaporation.
• 23. Remove from the heat, and allow the broth to stand for about 10 minutes.
• 24. Strain the mixture through a fine-mesh sieve, and discard the solids.
• 25. After wiping out the pot, return the strained broth to the pot.
• 26. Add the tomatoes, and any accumulated liquids into the pot with the broth.
• 27. Bring to a boil over high heat, and then reduce to a simmer.
• 28. Continue to simmer for about 30 minutes.
• 29. Remove the pot from the heat and allow the mixture to rest for about 10 minutes.
• 30. Using a food processer fitted with an S-blade, or an immersion blender, purée the soup.
• 31. If using a food processer, return the soup to the pot, and add the heavy cream, and crème fraîche.
• 32. Chef's Note: If you are using an immersion blender, there's no need to return the soup to the pot, because it's already in the pot.
• 33. After adding the dairy, warm the soup, but do not bring it to a simmer or boil.
• 34. Add additional salt, pepper, and cayenne, to taste.
• 35. Chef's Tip: Good chefs always taste and season their food. Taste and season... taste and season... With all this tasting going on, it's no wonder that there are not a lot of skinny chefs.
• 36. Divide into serving bowls, and add an additional bit of crème fraîche. Enjoy.
• 37. Chef's Note: This is an excellent soup to enjoy on a cold Autumn evening... along with a nice grilled cheese sandwich.
• 38. Keep the faith, and keep cooking.