Cold Tomato And Sour Cream Soup Recipes

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

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.

COLD TOMATO SOUP

Steps:

• Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
• Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
• Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
• To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

COLD TOMATO AND SOUR CREAM SOUP

Steps:

• Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
• Chill soup until cold, about 1 hour.
• Ladle soup into bowls and top with dollops of sour cream.

CREAMY TOMATO SOUP

Steps:

• Place a Dutch oven over medium-high heat. Add the olive oil and heat until just fragrant. Place 8 quarters of the bread into the hot oil and fry until golden brown, about 30 seconds on each side. Remove the bread and set aside for serving.
• Add the garlic, onions and 1/2 teaspoon salt to the oil. Cook, stirring frequently, until the onions start to lose their color and soften, about 8 minutes. Add the tomato paste and cook until caramelized, about 1 minute more. Pour in the vegetable stock, canned tomatoes and basil and stir to combine. Swirl 1/2 cup water in each can of tomatoes and pour into the soup. Bring to a simmer, reduce the heat to low and simmer until the onions are soft, about 30 minutes.
• Meanwhile, rip the remaining bread into bite-size pieces and submerge them in the cream in a medium bowl.
• Puree the soup until smooth using an immersion blender. Add the cream and bread. Puree again until free of any lumps. Stir in the honey and taste for seasoning. Serve warm, each bowl topped with an olive oil crouton.

SOUR CREAM HEARTY TOMATO BASIL SOUP

Steps:

• In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
• add tomatos and tomato paste.
• Mix with a wooden spoon until blended.
• Add garlic and onions.
• Add italian seasoning and pepper to taste.
• Add sour cream (1 to 1 1/2 cups depending on your taste).
• Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
• Serve in bowls sprinkle with parmesan and add garlic toast if desired.

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.