GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
ROASTED GARDEN TOMATO BASIL SOUP
Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.
Provided by mellie65
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
- Bake in preheated oven until very tender and browned, about 2 hours.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
- Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g
GARDEN-FRESH TOMATO SOUP
A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
Provided by paulajo917
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
- Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
- Whisk milk and cornstarch together in a bowl until dissolved.
- Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
- Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
- Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.2 g, Cholesterol 9.7 mg, Fat 5 g, Fiber 5.4 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 1408.8 mg, Sugar 14.1 g
GARDEN-FRESH TOMATO SOUP
Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.-Charlotte Goldbery, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.
Nutrition Facts :
GARDEN TOMATO SOUP-CANNING
Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.
Provided by Sharon123
Categories Vegetable
Time 1h20m
Yield 6-7 quarts
Number Of Ingredients 15
Steps:
- Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
- Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
- If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
- Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
- Yield: 6-7 quarts, depending on size of tomatoes.
GARDEN TOMATO SOUP
Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add. I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren. -Frances McFarlane, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1004mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE
Use your garden-fresh veggies and herbs in the summer or use your garden veggies and herbs that are frozen for winter use. Except for onions and garlic, which generally lose flavor when frozen raw, I freeze my extra summer crops (note that tomatoes should be allowed to ripen before freezing) and make a large pot of this soup in the winter. I came up with this by simply throwing things in an 8qt pot. I've since made it 4 more times and it really hits the spot on a cold winter day. It's gotten from those who've gotten some of my extras that didn't fit in my freezer (I tend to make as much as I need to use up my extra tomatoes).
Provided by Susan 2
Categories Vegetable
Time 2h40m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 16
Steps:
- Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot.
- Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later).
- Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool.
- Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup.
- If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers.
- To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.
Nutrition Facts : Calories 161, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.9, Sodium 1601.9, Carbohydrate 25.7, Fiber 6.6, Sugar 14.8, Protein 6.9
GARDEN TOMATO VEGETABLE SOUP
I wanted to create a great vegetable soup that I could make at home. I love Panera Bread's 'Garden Vegetable', so I decided to use that as inspiration for my own recipe and it turned out even better!
Provided by s. anne
Categories Clear Soup
Time 35m
Yield 8-11 serving(s)
Number Of Ingredients 13
Steps:
- Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
- Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
- Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
- After all vegetables have been chopped/sliced, add to mixture.
- Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!
CONVENT GARDEN ROASTED TOMATO SOUP WITH BASIL PUREE
i really like eating and making soup. its ace my mate at work duncan bought me the covent garden cookbook and this is my favourite soup recipe so far. I reckon you make this slimming world freindly by using spray cal or fry light instead of oil and leaving oil out of the basil puree but ill give its pure unadulterated beauty without changes i reckon. It cost me about a £5 to make and it made a lot of servings
Provided by cakeinmyface
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
- heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
- remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
- to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!
HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE
Yield 10
Number Of Ingredients 16
Steps:
- Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot. Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later). Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool. Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup. If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers. To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.
GARDEN FRESH TOMATO SOUP
Use only tomatoes fresh from the garden for this recipe. The storebought tomatoes make it too watery. I love romas, but any variety will work. My mom won't eat canned tomato soup, but LOVES this recipe. I've also made it for my vegetarian sister using vegetable stock instead of chicken.
Provided by kadiprimo
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes.
- Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently.
- Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.
Nutrition Facts : Calories 354.8, Fat 26.8, SaturatedFat 13.8, Cholesterol 60.1, Sodium 801.4, Carbohydrate 23.2, Fiber 3.1, Sugar 10.2, Protein 7.9
CREAM OF GARDEN TOMATO SOUP - PRESSURE COOKER - WEST
Like most gardners I ended up with more tomatoes than I could use! Was looking for a nice fall weekend lunch and DH wanted grilled cheese sandwiches. Ahhh! Cream of tomato soup! That's what I could make. Looking at my traditional cookbooks, most of the recipes would take about 2 hours and used canned tomatoes. Too long to wait and I had fresh. I looked in my "Pressure Cooker Gourmet" by Victoria Wise and found this gem. The flavor is fabulous and it is extremely easy to make. This recipe lends itself to all kinds of additions...we added a chopped jalapeno and after cooking chopped basil. I strongly recomend the basil. You could also top with a drizzle of sour cream. Add oregano or cumin. All kinds of options with this soup. The cookbook gave a number of options for dealing with the tomato skins. I opted for the easiest and wouldn't do it any other way. I did not peel or seed the tomatoes. When the soup was done cooking I used my immersion blender to puree. The next step was supposed to be running the soup through a food mill, which I did, but there was no peels left to strain. I guess the immersion blender chopped them up. I thought we'd find seeds, but nope. You can peel them if you like, you can also use a blender or food processor to puree. If after pureeing you find any peels, just strain the soup or run through a food mill with the finest blade. This soup also freezes well. And of course the best accompaniment with this soup is a grilled cheese sandwich!
Provided by Mrs Goodall
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and butter in the pressure cooker over medium high heat until the butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes.
- Add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix.
- Lock on the lid and bring to pressure over high heat, about 4 minutes.
- Reduce heat to medium and cook for 15 minutes.
- Remove from the heat and let sit for 10 minutes to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal).
- With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
- Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself).
- If after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove.
- If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve.
- If not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.
Nutrition Facts : Calories 291.4, Fat 23.7, SaturatedFat 12.7, Cholesterol 68.8, Sodium 735.6, Carbohydrate 18.3, Fiber 4.8, Sugar 10.7, Protein 5
GARDEN FRESH TOMATO BASIL SOUP
Make and share this Garden Fresh Tomato Basil Soup recipe from Food.com.
Provided by hotdishmama
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a stockpot combine tomatoes, onion, cloves, and chicken brother. Bring to boil and simmer for 20 minutes. Remove from heat, add basil and wine and process in food processor.
- 2. In the empty stockpot, melt butter and in flour to make a roux. Cook roux slowly until medium brown. Gradually whisk in a bit of tomato mixture, then stir in the rest. Season with sugar and salt to taste.
Nutrition Facts : Calories 287.5, Fat 13.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 2032.3, Carbohydrate 30.9, Fiber 5.7, Sugar 16.9, Protein 10
OLIVE GARDEN CREAM OF TOMATO AND BASIL SOUP
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
- Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.
GARDEN TOMATO SOUP
This is a vegetarian tomato soup and you can add more basil if you like. I make it a lot at the restaurant I work in, and it is a favorite of customers and staff. If you want a more intense basil flavor, try adding some fresh chopped basil to the soup just before serving. The longer you cook basil the more the flavor mellows.
Provided by ODella Romaine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree whole tomatoes until smooth.
- In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 10.9 g, Fat 3.1 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 752.3 mg, Sugar 5.5 g
GARDEN FRESH TOMATO WATER SOUP
The best tomato soup - ever! Tomato water is what you extract when you de-seed tomatoes. Don't throw that water out! It has sooo much flavor and is the base for this soup.
Provided by Barkparkbarb
Categories Onions
Time 55m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch tomatoes after cutting an "x" into the blossom end by dropping them into boiling water for a few seconds, then plunge them into cool water. When cool, remove skins, cut tomatoes in half across the equator, and squeeze out seeds, gel, and water while working over a fine stainer on top of a bowl to catch the liquid. Chop tomatoes roughly, and place into a large pot. Scrape the gel and seeds against the bottom of the strainer with a spoon or your fingers, then discard the seeds. Put all the liquid from the bowl into the pot. In a medium skillet, heat oil over medium heat until rippling in the pan. Add the onion and carrot and saute for 4 minutes or until the onions are transparent. Add the garlic and saute 30 seconds. Add the onion mixture to the tomatoes in the pot, then add the tomato paste, water, chicken base (or you can use chicken bouillon), and the chopped tomatoes, as well as the salt and pepper. Simmer for 15 minutes. Add the basil during the last five minutes. Remove from the heat, stir in the cream, adjust the seasonings as needed to taste. Allow to cool then blend into a smooth puree. Reheat and serve.
Nutrition Facts : Calories 403.2, Fat 27.7, SaturatedFat 13.1, Cholesterol 69.9, Sodium 1160.2, Carbohydrate 34.3, Fiber 7.4, Sugar 19.1, Protein 10
COMFORT ESSENTIALS: FRESH GARDEN TOMATO SOUP
I have a bumper crop of fresh tomatoes... Looks like about 100+ beauties, slowly ripening in the sun. Mm Mm Mm. The majority I am blanching, coring, deseeding, and freezing for the cold months ahead; however, last night I took some and experimented with a new tomato soup recipe. It was a total hit and will be made again. I am just glad that I took notes as I threw in the spices and stuff. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetable Soup
Number Of Ingredients 22
Steps:
- PREP/PREPARE
- The Tomatoes As you know, there are all kinds of tomatoes; heirloom, plum, beefsteak, to name a few, and each type of tomato will bring its own unique flavor notes to this recipe. When I am talking fresh tomatoes, I am not referring to the tomatoes you get at the grocer... not even the "hot house" variety. If you do not grow you own, check out one of your local farmer's markets. If you cannot get fresh tomatoes, then my second choice would be good canned ones.
- After you blanch, skin, core, and de-seed the tomatoes, you should be left with 2.5 - 3 pounds (1 - 1.4kg) of yummy tomato goodness.
- The Sugar Tomatoes can be a funny thing to work with... Some can be sweet; others a bit on the bitter side. The sugar I have in the ingredients list should only be used in the final simmering of the soup. If it is a bit bitter, add some sugar, about a 1/4 teaspoon at a time, until you like what you taste. If it tastes fine, then leave it out.
- The Celery Salt Celery salt is salt that, for lack of a better phrase is, salt that taste like celery. You want to add it in small quantities during the final simmer. It really gives the soup a distinctive taste.
- Freezing the Tomato Puree Once you pulse the tomato flesh, you can freeze it before or after adding the dry spices. If properly sealed, it will last 6 - 8 months. I like to use freezer bags adding 1 pound (455g) to each bag (the quart size bags are perfect for this). Then, as the days get shorter, the nights get longer, and the temps begin to drop, any time I crave a recipe that calls for fresh tomatoes... I have them available.
- Gather your ingredients (mise en place).
- BLANCHING, CORING, AND SEEDING FRESH TOMATOES
- Cut a large "X" in the bottom of the tomatoes.
- Plunge into boiling water, for about 60 - 90 seconds.
- Remove from the boiling water and plunge into ice water.
- After they cool, remove the skins; they should slip right off. With the skins off, remove the core.
- Cut in half and remove the seeds. I just use my fingers.
- Leaving the seeds in will make the soup taste bitter.
- Add the tomato flesh to a food processor fitted with an S-blade.
- Use 1-second bursts to break down the tomatoes.
- I do not try to puree the tomatoes; I like to leave some tomato bits.
- Add them to a bowl, and then throw in Dry Spices #1.
- Mix until combined, then cover and place into the fridge 4 - 5 hours, or overnight.
- This is going to help to infuse the spices into the tomatoes.
- MAKING THE TOMATO SOUP
- Add the bacon to a soup pan, or heavy-bottom pot, like a Dutch oven, and set the heat to medium low
- Slowly cook until the bacon crisps and renders its fat.
- Remove the bacon, and reserve for another recipe, or use them as a garnish on this one. Or, just eat them as a chef's treat.
- Add the onions, and cook until softened, about 3 - 4 minutes, then add the garlic and cook for an additional 60 seconds.
- Add the butter, and stir into the onions until it melts, then add the flour, and mix until combined with the onions and garlic, about 2 - 3 minutes.
- Add the chicken stock, and whisk until combined, then simmer and whisk until the stock begins to thicken, about 3 - 5 minutes. Make sure there are no lumps.
- Add the tomatoes, stir to combine, and allow to slowly simmer for an hour.
- While the soup is simmering, taste for proper seasoning by adding Dry Seasonings #2.
- I find I like to add a bit more of of the original dry seasonings. Not all of them... maybe some more cumin, a bit more dill. You get the idea. Good chefs taste as they cook.
- Adding the Milk, Half & Half, or Cream At the very end of the simmering process, you have a big decision to make. Do you want to add the dairy? In truth, it tastes great with or without; however, I really do like what it does to the recipe. If you are using the dairy, just add it in, stir to combine, then allow to heat back up and serve.
- PLATE/PRESENT
- Serve while nice and hot with some toasted crostini's, croutons, maybe a dollop of sour cream, and how about a nice grilled cheese sandwich. Enjoy.
- Keep the faith, and keep cooking.
GARDEN FRESH TOMATO SOUP
I really enjoy this soup. It has a nice buttery taste to it. I happen to come across this good, basic, tomato soup recipe at allrecipes, but I did tweak the recipe just a bit to suit my taste. This recipe is great for those who want to use up the numerous tomatoes they have in their vegetable garden. By the way, you can also...
Provided by Cindi M Bauer
Categories Vegetable Soup
Number Of Ingredients 8
Steps:
- 1. In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for 20 minutes. (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid. This allows the vegetables to come to a boil much quicker. And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)
- 2. Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan. (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture left over in the food mill.
- 3. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is light golden brown in color.
- 4. Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.
- 5. Season soup with the salt and sugar.
- 6. Heat the soup through, then serve.
GARDEN FRESH CREAM OF TOMATO SOUP RECIPE - (4/5)
Provided by tschnet1
Number Of Ingredients 11
Steps:
- Heat oil in a medium stock pot over medium-high heat. Ann onions and carrots and saute until tender. Add garlic and saute for another minute. Add tomatoes, sugar, tomato paste, basil, stock and stir well. Bring soup to a boil, lower the heat and simmer, uncovered for 30-40 minutes, until the tomatoes are tender. Add half and half to the soup and puree in a blender or processor, strain pulp. reheat soup over low heat just until hot. Garnish each with basil leaf and/or basil paste.
GARDEN FRESH TOMATO SOUP
I found this recipe at Allrecipes.com. Tweaks I made: 1) I used low sodium chicken broth 2) I used 1/8 tsp ground cloves instead of the 4 whole cloves. We found this to be just the right amount of clove flavor for us. 3) I did not make the roux but I did add the 2 T. butter at the end along with about 3/4 cup heavy cream as we...
Provided by Cindy Steflik
Categories Other Soups
Time 35m
Number Of Ingredients 9
Steps:
- 1. Place chopped tomatoes and onion in heavy dutch oven. Add the chicken broth and cloves. Boil 20 minutes or until the tomatoes and onion are cooked. Remove from the heat and blend with an immersion blender (or can do in blender).
- 2. To make the roux: melt butter in small pan, add flour and cook gently until golden in color. Add 1 ladle of the tomato soup and blend well.
- 3. Add the roux mixture to the tomato soup mixture and blend well. Add the salt and sugar and optional heavy cream. Heat through and serve!
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