Napa River Grills Creamy Tomato Soup Recipes

CREAMY TOMATO SOUP

Steps:

• Melt butter in a large saucepan.
• Saute celery, carrots and onions in melted butter until tender.
• Stir in flour.
• Cook 2 minutes, stirring constantly.
• Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
• Simmer for 30 minutes, stirring occasionally.
• Remove from heat and discard bay leaf.
• Puree well (in batches) in a food processor or blender, or use a thunderstick.
• Add all remaining ingredients and stir well.
• Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.

NAPA RIVER GRILL'S CREAMY TOMATO SOUP

Steps:

• In a large pot, heat the olive oil until shimmery.
• Add carrots, onions, and celery.
• Saute until soft, about 5 to 8 minutes.
• Add garlic and cook 1 minute more.
• Add white wine.
• Bring to a boil and reduce by half.
• Add unsalted butter and allow to melt.
• Stir in flour to form a paste.
• Add remaining ingredients.
• Bring to a boil, reduce heat and simmer 30 minutes.
• Remove bouquet garni.
• Puree soup with an immersion blender or in batches with a stand blender.
• Force soup through a strainer for a finer texture.
• Taste and adjust seasoning with salt and pepper.

CREAMY TOMATO SOUP

Steps:

• If using fresh tomatoes, peel the tomatoes, preserving as much juice as possible. Place peeled whole (or canned whole) tomatoes in a large kettle. Simmer tomatoes in their juices over low heat for 20 minutes, or until tomatoes are mushy and easily break apart when stirred with a wooden spoon.
• In a skillet, sauté the onion and celery in butter about 5 minutes, or until onions are clear. Add the sautéed onion mixture to the kettle with the tomatoes. Add milk, baking soda, sugar, celery salt, tomato sauce and tomato paste to the kettle, and stir well. Simmer over low heat until the soup is beginning to steam, but don't let it come to a boil (or the milk can separate from the tomato base, giving the soup a clumpy rather than a creamy texture). Season with salt and pepper.
• Serve hot, with a handful of cheese sprinkled on the top of each serving.

CREAMY TOMATO SOUP

Steps:

• In a medium pot, heat the milk over moderate heat.
• Put the crushed tomatoes in a food processor and process until smooth.
• Pour the processed tomatoes into the milk and stir to combine.
• Put the chopped onion, garlic, celery, stewed tomatoes, tomato paste, flour, sugar, salt and pepper into the processor and process until the mixture is a smooth grind.
• Pour this mixture into the milk mixture and stir to combine.
• Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.

8 MINUTE CREAMY TOMATO SOUP

Steps:

• Melt Butter in 3QT sauce Heavy bottomed sauce pan. Add onion and sautee for 2 minutes. Add the tomatoes, chicken stock, and cream to onions. Bring to a boil, then simmer for 5 minutes.
• Pour into food processor, blender, or use and imursion blender to mix until smooth. Pour into bowls, add your dollop of sour cream and ENJOY.

CREAMY TOMATO SOUP

Steps:

• Preheat a large soup pot over medium heat. Saute the onions until translucent, 5-7 minutes. Add the garlic, herbs, salt, and pepper. Saute for 1 more minute, until garlic is fragrant.
• Add the potatoes and sun-dried tomatoes. Pour in the water. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.
• Add the crushed tomatoes and heat through. If you have an immersion blender, you're in luck! Puree the living hell out of it until it is very smooth. If you don't have one just transfer the whole shebang to a food processor or blender, in cooled batches, then transfer back to the pot. Add the lemon juice and adjust the salt if you need to.
• Variation: add half cup of shredded basil after pureeing.

ITALIAN-STYLE CREAMY TOMATO SOUP

Steps:

• Pour olive oil in Dutch oven and on medium-high heat cook onions for 3-5 minutes. Add garlic and cook for 40 more seconds until fragrant. Add crushed tomatoes, chicken stock, heavy cream, and stir together. Let simmer for 30 minutes - 2 hours. Add basil, salt, and pepper, and stir until wilted. Pour into soup bowls with parmesan cheese to top (optional).

CREAMY TOMATO SOUP

Steps:

• Combine soup and milk in a medium saucepan, stirring with a wire whisk.
• Add tomatoes and cheese.
• Cook over low heat until cheese melts and soup is hot.

GRANDMA'S OLD FASHIONED CREAMY TOMATO SOUP

Steps:

• Place tomatoes and juice in a stockpot over medium heat.
• Simmer for 30 minutes.
• Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
• Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
• Heat, stirring until butter is melted. Do NOT boil.
• Serve with croutons or stir-ins of your choice.

MOM'S BEST TOMATO SOUP CANNING RECIPE

Steps:

• Chop onion& celery.
• Place in large kettle w/ just enough water to keep them from burning.
• While this simmers, cut tomatoes (remove stems if not using strainer).
• Add to kettle& cook until tender.
• Place this all through Victorio strainer (or similar).
• Return to kettle.
• Add sugar& salt.
• Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
• Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
• Stir well.
• Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
• Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
• Ladle into jars& close securely with lids.
• Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
• Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
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TOMATO SOUP

Steps:

• WASH; cut up tomatoes.
• Chop onions, celery, parsley, bay leaves.
• Add to tomatoes; cook until celery is tender.
• Put through sieve.
• Rub flour and butter into smooth paste thinned with tomato juice.
• Add to boiling soup; stir to prevent scorching.
• Add salt, sugar and pepper.
• For smoother consistency put through sieve again.
• Fill clean jars to within one inch of top of jar.
• Put on cap, screwing the band firmly tight.
• Process in water bath 15 minutes.