Tomato Soup With Herbed Whipped Cream Recipes

HERBED TOMATO SOUP

Steps:

• Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
• Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.
• Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter.
• Serve hot, garnished with croutons- if desired.

TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

CREAMY TOMATO AND SUMMER HERB SOUP

Steps:

• In medium saucepan, heat the oil over medium.
• Add the onion and saute until softened, about 4 minutes.
• Add the tomatoes and water, then bring to a boil.
• Reduce heat and simmer until the vegetables are tender, about 5 minutes.
• Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
• Set a strainer over the saucepan.
• Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
• Whisk the sour cream and tarragon into the soup.
• Stir over low heat until the soup is hot, but not boiling.
• Season with salt and pepper.

CREAMY TOMATO SOUP WITH HERBS

Steps:

• Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
• Peel and chop onion and add to pot, stir and cook for 2 minutes.
• Add garlic, stir and cook 30 seconds.
• Add tomatoes with juice and tomato sauce.
• Raise the heat to high and bring soup to a boil.
• Reduce heat to low.
• Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
• Stir and heat for 2 minutes.
• Remove from heat and serve at once, garnished w/ croutons if desired.
• NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.