Best My Deluxe Tomato Soup Recipes

My Deluxe Tomato Soup! image

Provided by Morgans Mom

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

5 garlic cloves, minced
1 medium onion, chopped fine
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 (14 1/2 ounce) cans diced tomatoes
1 (32 ounce) carton chicken broth
1 (10 ounce) can tomato soup, preferably Campbell's
6 ounces tomato paste
1 (11 1/2 ounce) can tomato juice, V-8
1 teaspoon brown sugar
1 teaspoon black pepper, freshly ground
1 teaspoon onion powder
heavy cream (optional)

Steps:

Put diced tomatoes in blender. (Don't blend yet).
In a saucepan, heat the oil and butter, and sautee the onions until almost carmelized, (you really want that flavor in the soup). Add garlic and sautee' just until soft, 1 to 2 minutes, (you absolutely do NOT want to burn the garlic!).
Add the onion/garlic mixture to the blender with the tomatoes and puree that all together, to desired consistency. I liquefy it.
Add this mixture back to the saucepan.
Add the tomato soup and the tomato paste. Use some of the chicken broth to rinse out the rest of those ingredients from the can, then pour that in along with all of the remaining chicken broth. Add the V-8 juice.
Stir all together very well, until the paste has "dissolved".
Add the brown sugar, black pepper, and onion powder. Increase or decrease these seasonings to taste.
Bring to a low boil, then reduce heat and simmer for at least 30 minutes, or until slightly thickened.
At this point, you can stir in 1/2 cup (or to your desired richness) of heavy cream to make this more of a creamy tomato soup! Just warm through.
Serve immediately.

Nutrition Facts : Calories 145.3, Fat 4.4, SaturatedFat 1.5, Cholesterol 3.8, Sodium 1204.9, Carbohydrate 23.8, Fiber 4, Sugar 14.3, Protein 5.8

The Best Tomato Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons olive oil, plus more for serving
1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Two 28-ounce cans whole peeled tomatoes, crushed by hand
1 1/2 cups vegetable broth
1 teaspoon fresh thyme leaves
1/2 stick (4 tablespoons) unsalted butter

Steps:

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
Ladle the soup into bowls and drizzle with more oil before serving.

Best Tomato Soup Ever image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Steps:

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!