Best Cream Tomato And Horseradish Soup Recipes

Cream of Tomato and Horseradish Soup image

Provided by English_Rose

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 ounces butter
2 onions, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
2 (14 ounce) cans chopped tomatoes
1 pinch sugar
3 1/4 cups vegetable broth
1 teaspoon creamed horseradish
1/2 cup whipping cream
salt and pepper

Steps:

Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

CREAM, TOMATO, AND HORSERADISH SOUP image

Yield 6 servings

Number Of Ingredients 9

4 Tablespoons butter
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, minced
2 cans (14 1/2 oz) whole peeled tomatoes, chopped
pinch of sugar
2 cans (14 1/2 oz) vegetable stock
1 Teaspoon creamed horseradish
1/2 Cup whipping cream

Steps:

Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened and golden. Add the garlic and cook for a few more minutes. Add the tomatoes with the sugar, stock and good pinch of salt and ground black pepper. Bring to a boil and cook for 15 minutes then blend in the blender (or a food processor if yours can handle a lot of liquid, mine can't). Return to saucepan, stir in horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

TOMATO AND BASIL SOUP WITH HORSERADISH CREAM image

Categories Tomato

Yield 6 servings

Number Of Ingredients 12

1 T olvie oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tsp dried Italian seasoning
1 tsp kosher salt
4 cups chicken stock
2 1/3 cups strained tomatoes
2 tsp hot sauce
2 large tomatoes, seeded and diced
1/2 cup heavy cream
1 cup basil sliced thinly, plus extra leaves for garnish
1/3 cup freshly grated horseradish, divided

Steps:

In a medium saucepan over medium high heat, warm the olive oil. Add celery, onion and Italian seasoning, and cook 3 to 4 minutes until onions and celery are slightly softened. Season with salt. Add chicken stock, strained tomatoes and hot sauce. Bring to a boil, stirring occasionally. Reduce heat to medium low, add the fresh tomatoes and heavy cream, and simmer for 10 to 15 minutes, stirring occasionally. Just before serving, stir in sliced basil and 1/4 cup of the horseradish. Serve into bowl, and garnish each bowl with the remaining horseradish and basil.