Best Hearty Homemade Tomato Soup Recipes

Hearty Garden Fresh Homemade Tomato Soup or Sauce image

Provided by Susan 2

Categories Vegetable

Time 2h40m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 large Spanish onions, chopped
2 large carrots, chopped
4 stalks celery, chopped
8 garlic cloves, minced
2 red peppers, chopped
8 lbs fresh tomatoes (This is an estimate, the "true" measurement is a gallon ziploc bag full or whatever fills my 8 quart)
1 tablespoon basil pesto (pureed basil and garlic with a little olive oil)
1 teaspoon chopped fresh sage
8 fresh thyme sprigs
1 teaspoon oregano
2 bay leaves
2 tablespoons tomato paste (I used homemade, made with garlic and bay leaves)
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart chicken stock or 1 quart vegetable stock

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

HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE image

Yield 10

Number Of Ingredients 16

2 tablespoons olive oil
2 large Spanish onions, chopped
2 large carrots, chopped
4 sticks celery, chopped
8 garlic cloves, minced
2 red peppers, chopped
8 lbs fresh tomatoes ( This is an estimate, the "true" measurement is a gallon ziploc bag full or whatever fills my 8 quart pot)
1 tablespoon basil pesto ( pureed basil and garlic with a little olive oil)
1 teaspoon sage, chopped
8 sprigs thyme
1 teaspoon dried oregano
2 bay leaves
2 tablespoons tomato paste ( I used homemade, made with garlic and bay leaves)
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart chicken stock ( or vegetable stock)

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.

Hearty Homemade Tomato Soup image

Provided by Lori Alcorn

Categories Vegetable

Time 4h10m

Yield 14 bowls, 14 serving(s)

Number Of Ingredients 13

Steps:

Puree all ingredients in blender. I tend to do batches of each ingredient for it to be mixed well.
Pour puree into crockpot, mix well.
Add spices to taste.
Turn on low and simmer 4-6 hours to let flavours set.
Optional:.
Add 1 cup cream to turn into a bisque.

Nutrition Facts : Calories 114.9, Fat 0.8, SaturatedFat 0.2, Sodium 526.3, Carbohydrate 21.6, Fiber 6.3, Sugar 4.4, Protein 6.2