Best French Tomato Soup Recipes

FRENCH ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

TOM'S TOMATO SOUP FRENCH DRESSING

Steps:

• Mix in blender until smooth.
• Refrigerate in closed container.
• Keeps well.

TOMATO SOUP FRENCH DRESSING

Steps:

• 1. Combine all ingredients in a large bowl; mix well. (You can use a blender if you like, but it works just as well by hand)
• 2. Cover and chill. My mom always kept this dressing in a large mouth quart canning jar. We would use a gravy ladle to serve.
• 3. This is a very versatile sweet and sour dressing on your regular salad greens, spinach or tomaotes.
• 4. Makes 3 1/2 cups.

'NO SOUP FOR YOU' FRENCH TOMATO SOUP

Steps:

• Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir until golden brown, about 12 minutes; season with salt, black pepper, dried basil, dried oregano, and dried thyme. Cook until dried herbs are fragrant, about 1 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the chicken broth. Bring soup back to a boil, and reduce heat to a simmer. Mix in the fresh basil, oregano, thyme, and garlic. Cover pot, and cook until tomatoes are tender, about 20 minutes, stirring occasionally.
• Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.

FRENCH TOMATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
• Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.

FRENCH ONION SOUP ( WITH TOMATO PASTE)

Steps:

• as above

TOMATO SOUP FRENCH DRESSING

Steps:

• Put all ingredients in a large mixing bowl. Using an electric mixer, beat on medium-high speed until blended.
• Pour into a quart jar; cover and refrigerate up to 1 week.

FRENCH ALPINE CHEESE, TOMATO, AND ONION SOUP

Steps:

• In a large sauté pan, heat the oil and butter and sauté the onions over medium-high heat until golden brown, about 10 minutes. (I find it easiest to do this in two batches.)
• Salt the onions lightly, then sprinkle them with the flour and place them in the slow cooker insert. Add the tomatoes, wine, and water. Cover and cook on low for 6 to 8 hours, or until the onions are quite soft and flavors have had a chance to meld.
• When you are ready to serve the soup, adjust the salt to your taste, place a slice or so of bread in the bottom of each soup bowl, then toss in some of the cheese. Ladle some hot soup and vegetables over the top of the bread and cheese and serve.
• Suggested Beverage
• I would enjoy either a dry, acidic white wine such as an Alsatian Pinot Gris or Riesling, or a good, fruity mountain red.

FRENCH ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter until tender.
• Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, salt and pepper.
• Bring to a boil; reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
• Ladle soup into 10 oz.
• ovenproof soup bowls or ramekins.
• Top with french bread; sprinkle with cheese.
• Broil for 4-6 inches from heat for 2-3 minutes or until cheese is bubbly.

FRENCH TOMATO SOUP WITH PASTRY PUFF

Steps:

• INSTRUCTIONS: Melt the 1/4 pound butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30 to 40 minutes, until the tomatoes and onions are very soft. Puree in a blender (working in batches) or use a handheld immersion blender; strain. Return the soup to the pot. Add the cream, salt, white pepper and the remaining 1 tablespoon butter. Bring to a boil, then remove from the heat. Divide among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut 6 rounds slightly larger than the top of your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash-side down over the top of the cups, pulling lightly on the sides to make the dough tight like a drum. Let the soups cool for 2 hours or overnight (in the refrigerator). Preheat the oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10 to 15 minutes, until the dough is golden brown (do not open the oven door for the first few minutes or the dough will fall). Serve immediately. Serves 6. PER SERVING: 1,143 calories, 13 g protein, 61 g carbohydrate, 98 g fat (52 g saturated), 299 mg cholesterol, 96 mg sodium, 11 g fiber.