Best Homemade Tomato Soup Recipes

HOMEMADE TOMATO DILL SOUP

Steps:

• In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool. , Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.

HOMEMADE TOMATO SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
• Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
• Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
• Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
• Stir in heavy cream and season soup with salt and pepper.

HOMEMADE QUICK TOMATO SOUP

Steps:

• Heat oil over med heat in a saucepan.
• Cook onions and garlic stirring for 5 minutes.
• Add tomatoes, stock, tomato paste and pepper.
• Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.

HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE

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.

HOMEMADE CREAMY TOMATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese, tomatoes and/or onions.

EASY HOMEMADE TOMATO SOUP

Steps:

• Melt butter in a stock pot or large saucepan over medium heat.
• Add onion and cook for 5-6 minutes, stirring occasionally.
• Add minced garlic and cook for 1-2 more minutes, stirring constantly to avoid burning.
• Add crushed tomatoes, chicken broth, salt, pepper and Italian Seasoning.
• Stir and bring to a simmer.
• Cover, reduce heat to low and cook for 30 minutes.
• Remove soup from heat and use an immersion blender (or pour into a regular blender, if desired) and blend until smooth and creamy.
• Serve warm.

QUICK HOMEMADE TOMATO SOUP

Steps:

• in saucepan, heat oil over medium heat.
• Cook onions and garlic until softened.
• Add tomatoes, stock, tomato paste and pepper.
• Bring to a boil.
• Reduce heat and simmer for 15 minutes or until slightly thickened.
• Using immersion blender or food processor, puree (optional).

HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE

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.

HOMEMADE TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
• Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

CHUNKY HOMEMADE CREAMY TOMATO SOUP

Steps:

• Sauté celery, onion and red pepper in butter till soft and slightly caramelized. Add crushed tomatoes and heat through.
• Blend contents with a hand blender, or standard blender until it is the texture you want. We like ours a little chunky.
• Take off the heat and add the whipping cream. If it is too thick add some milk until it is the consistency you want. We like ours thick and hearty.
• Heat through and adjust the salt and pepper.
• Note: If you don't have the McCormick's pepper, just add regular black pepper and a splash of Worcestershire sauce.

HOMEMADE CREAMY TOMATO SOUP

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.
• Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.
• Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.

MOM'S HOMEMADE TOMATO SOUP

Steps:

• 1.Wash and cut up tomatoes in large cooker(squish them up as you go)Chop onion, celery, parsly and add to tomatoes along with Bay leaf. Cook until tomatoes are completely juiced up.(once it comes to a boil aprox 15 minuets) Put through a sieve to seperate juice.
• 2. Rub flour and butter into a smooth paste and thin with tomatoe juice. Add to boiling juice , strirring to prevent scortching.
• 3. Add salt, sugar and pepper.
• 4. Fill clean jars to within 1 inch of top of jar. Put on cap , scewing band tight. Process in water bath for 15 minuets. Transfer jars to cool and seal. You will hear the lids "sing" as they seal.

HEARTY HOMEMADE TOMATO SOUP

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.

HOMEMADE TOMATO-BASIL SOUP WITH CHEESE TOASTS

Steps:

• For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
• Add tomatoes, broth and basil and bring to a boil.
• Reduce heat and cook gently for ten minutes, stirring occasionally.
• Serve with cheese toasts (see below).
• For cheese toasts: Preheat oven to 350 degrees.
• Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
• Bake ten minutes until golden.
• Serve 2 cheese toasts with each bowl of soup.

HOLLY'S HOMEMADE TOMATO SOUP WITH CROUTONS

Steps:

• Soup;.
• Saute' bacon, onion and garlic until onions are clear.
• Add tomatoes and cook 10 minutes.
• Place in a large stockpot and stir in flour,chicken stock, tomato paste and seasoning.
• Cook for 35 minutes.
• Puree' and add cream right before serving.
• Croutons;.
• Mix together and brown in a single layer on a cookie sheet.

HOMEMADE ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
• Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
• When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.

HOMEMADE TOMATO SOUP RECIPE BY TASTY

Steps:

• In a large pan, combine canned tomatoes, fresh diced tomatoes, chicken broth, V8 juice, and then the salt, pepper, and red pepper flakes.
• Let the mixture cook on medium heat for at least 30 minutes. Blend with an immersion blender to emulsify.
• Add the butter, whipping cream, and goat cheese. Stir to combine.
• Garnish with fresh basil and serve.

EASY HOMEMADE TOMATO SOUP

Steps:

• One can (15 ounces) diced or crushed tomatoes in a pot.
• Fill the tomato can with milk and add to the pot.
• 1 teaspoons baking soda.
• 2 TBS. sugar, or to taste.
• 1/2 teaspoons salt.
• 2 TBS. butter.
• Heat, eat and enjoy!
• DO NOT BOIL.

HOMEMADE TOMATO BISQUE (SOUP)

Steps:

• 1. Combine first 6 ingredients in large pan. Bring to a boil, then reduce heat and simmer, uncovered for 30 min.
• 2. In another medium pan melt butter and add the flour, blend and cook over medium heat. Stir constantly. Cook until bubbly. Add 4 cups of milk and bring to a simmer stirring constantly. Cook for 2 minutes then add to tomato mixture and blend and heat through. If you prefer this thinner, you could add more milk or a little half & half.
• 3. Serve with grilled cheese sandwiches or crackers. The consistence of this soup is so satisfying and filling.

HOMEMADE ROASTED TOMATO BASIL SOUP

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4. Recipe Notes: *I do not usually strain the seeds, but you can with a fine mesh strainer if you prefer. Source: ambitiouskitchen.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.