Best Creamy Tomato Soup Wlump Of Crab Drizzled With Truffle Oil Recipes

Cream of Fresh Tomato Soup image

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Quick Creamy Tomato Soup image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

Steps:

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.