Creamy Tomato Soup From Scratch 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 TOMATO SOUP FROM SCRATCH

Steps:

• Bring a pot of water to a boil. Cut an X on the bottom of each tomato. Immerse the tomatoes in the boiling water for about 30 seconds. Work in batches until all tomatoes are done. Peel and coarsely chop.
• Melt 2 Tbs butter in a soup pot and saute the garlic for 30 seconds-1 minute until fragrant but not brown.
• Add the tomatoes and sauce. Simmer for 30 minutes.
• Puree with an immersion/stick blender.
• Add the basil leaves, the remainder of the stick of butter and the cream. Stir until butter melts and all is incorporated.
• Enjoy!

CREAMY TOMATO SOUP

Steps:

• In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

CREAMY TOMATO SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
• Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
• Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
• Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

CREAMY TOMATO SOUP- FROM SCRATCH

Steps:

• Melt the butter with the oil over low heat in a pot.
• Add the onion; wilt over low heat for 8 to 10 minutes.
• Add the garlic during the last 2 minutes, stirring.
• Sprinkle with flour and cook 3 minutes longer, stirring.
• Add the tomatoes, tomato paste, sugar, and broth.
• Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
• Season with cloves, salt, and pepper.
• Remove from heat.
• Purée the soup in a food processor or blender, a small portion at a time.
• Pour through a strainer into a pot.
• Stir in the half-and-half.
• Warm the soup before serving.

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.