Best Rustic Farm Fresh Tomato Soup Recipes

Cream of Fresh Tomato Soup image

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Rustic Tomato Soup image

Provided by Mel Bedggood

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 (400 g) cans tomatoes
1/2 red peppers or 1/2 capsicum, roasted
4 garlic cloves
1 tablespoon vegetable stock powder
2 teaspoons fresh chili peppers, crushed
1 pinch salt
1 pinch ground pepper
2 cups water
6 leaves fresh basil
1 tablespoon extra virgin olive oil

Steps:

Add oil in saucepan and heat garlic and chilli.
Add tomatoes and roasted pepper. Boil until soft.
Add water, stock and seasoning. Simmer for 10 minutes.
Tear basil leaves and add a couple of minutes before completion.
Pour into jug and vitamise down.
Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.

Nutrition Facts : Calories 74.6, Fat 3.8, SaturatedFat 0.6, Sodium 52.1, Carbohydrate 9.8, Fiber 2.8, Sugar 5.9, Protein 2.1

Rustic Farm-Fresh Tomato Soup image

Provided by Family Favorites

Time 1h

Number Of Ingredients 10

4 c very ripe tomatoes, I used a mixture of varieties, roughly chopped and seeded
1 medium or large onion, chopped
2 c chicken broth (I like to use Better Than Bouillon)
1 can(s) tomato sauce (8 oz)
2 Tbsp butter
2 Tbsp all-purpose flour
1 1/4 tsp salt, or to taste
3 tsp sugar, or to taste
1/2 - 3/4 tsp freshly cracked pepper, or to taste
optional - garlic powder, Italian seasoning, croutons, green onion tops, shredded Parmesan cheese

Steps:

1. Roughly chop and seed 4 cups of tomatoes. In a large pot, combine tomatoes, chopped onion, and chicken broth.
2. Bring mixture to a boil then reduce heat and simmer for 20-25 minutes.
3. Remove from heat. Add tomato sauce, salt, pepper, and sugar.
4. Using an immersion blender, blend to desired consistency.
5. To remove any remaining seeds or skin, pour cooled soup through a colander and into a large bowl. Stir or push through with the back of a large spoon.
6. Wipe out soup kettle and melt butter. Add flour and cook for 1-2 minutes until it begins to become golden.
7. Add a ladleful of soup to the butter/flour mixture and blend.
8. Then, add the rest of the tomato soup mixture and stir. Heat to a low simmer. Check salt, pepper, and sugar and adjust to taste. All tomatoes have different sugar content. 3-4 teaspoons seem to work for us. Adjust to your own preference. Serve.
9. For variety, add garlic powder or Italian seasoning. Serve with rustic croutons, green onion tops, and/or shredded Parmesan.