Best Clinton Kellys Cream Of Tomato Soup Recipes

Creamy Tomato Soup image

Provided by Martha Stewart

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

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.

4b's Old Fashioned Cream of Tomato Soup image

Provided by Krsi Sue

Categories Vegetable

Time 40m

Yield 1/2 gallon, 8 serving(s)

Number Of Ingredients 7

32 ounces tomatoes, canned and diced
9 ounces chicken broth
1 ounce butter
2 tablespoons sugar
1 tablespoon onion, chopped
1 pinch baking soda
2 cups cream

Steps:

Colonel Sanders' Cream of Tomato Soup image

Provided by Colonel Sanders

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 quart tomato juice
1/2 medium onion, very thinly sliced
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons sugar
1 quart cold milk

Steps:

Nutrition Facts : Calories 222.5, Fat 13.7, SaturatedFat 8.6, Cholesterol 43.1, Sodium 714.7, Carbohydrate 19.5, Fiber 0.6, Sugar 7, Protein 6.6

Cream of Tomato Soup image

Provided by Food Network

Categories appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepper

Steps:

In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.