Best Ever Cream Of Tomato Soup Recipes

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

CREAM OF TOMATO SOUP

Steps:

• In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp.
• Stir in flour and cook an additional 1 to 2 minutes.
• Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf.
• In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes.
• Serve.

CREAMY TOMATO-BASIL SOUP

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

BEST EVER CREAM OF --TOMATO SOUP

Steps:

• Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
• Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
• Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
• Transfer the soup mixture to a food processor and blend to a purée.
• Return the blended soup to the pan through a sieve and season, to taste, with salt, freshly ground black pepper and sugar.
• Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
• Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
• Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
• To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.

BEST TOMATO SOUP EVER

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!

BEST CREAM OF TOMATO SOUP

Steps:

• In a large pot cook the tomatoes, potatoes, onions, pepper, basil and tomato paste in the beef broth for 30 minutes or until very soft.
• Make the cream sauce while the vegetables are cooking. Over low heat add the flour to the milk and cook to thicken. Stir almost constantly.
• Working carefully and in small batches transfer the broth and vegetables to a blender and puree. This is hot do not burn yourself.
• Return to the pot and add the cream sauce. Stirring well. (As an alternative you may add the cream sauce to broth in the blender while pureeing).
• Adjust pepper and basil to taste.