Best Colonel Sanders Cream Of Tomato Soup Recipes

BEST TOMATO SOUP EVER

Best Tomato Soup Ever image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Steps:

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!

ULTIMATE CREAM OF TOMATO SOUP

Ultimate Cream of Tomato Soup image

Hard to believe this delicious soup is made with canned tomatoes! Besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. DO NOT SKIP the roasting of the tomatoes; a little more effort, but worth it! Recipe comes from Cook's Illustrated with a slight modification.

Provided by Galley Wench

Categories Low Protein

Time 55m

Yield 6 Cups

Number Of Ingredients 12

Ingredients

2 (28 ounce) cans whole tomatoes, drained, reserve 3 cups juice (not packed in puree)
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 tablespoon tomato paste
1 pinch ground allspice
2 tablespoons unbleached all-purpose flour
1 3/4 cups chicken stock or 1 3/4 cups canned low sodium chicken broth
1/2 cup heavy cream
2 tablespoons brandy or 2 tablespoons dry sherry
table salt
cayenne pepper

Steps:

Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
Line cookie sheet with foil.
Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
Remove from heat and using an immersible blender puree the tomatoes.
(If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
Add cream, and heat over low heat until hot, about 3 minutes.
Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
To Make Ahead.
This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.